The perfect recipe to integrate tradition and innovation. Soft potato dumplings enriched with cricket flour, for a nutritionally complete first course. To pair with your favorite sauce!


  • Difficulty: Easy
  • Servings: 5


  • Potatoes 1 kg
  • 00 flour 200 g
  • Cricket flour 100 g
  • Salt to taste


Wash the potatoes carefully and boil them in their skins until they are tender up to the heart.

Once cooked, remove the peel with a small knife and mash the potatoes with a potato masher while they are still hot.

Sift the wheat flour and the cricket flour and add them to the potatoes together with a pinch of salt.

Mix all the dough well, being careful not to handle it too much, otherwise the gnocchi will be less soft.

Create rolls of dough and then cut small pieces of approximately 2 cm in size each.

If necessary, add Add to cart some semolina flour to prevent them from sticking together.

To cook, cook the gnocchi in plenty of salted water and when they float to the surface they will be ready to be seasoned and eaten.

Enjoy your meal!

Recipe by

Entonote – 
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