CLASSIC POTATO GNOCCHI RECIPE is a basic preparation of Italian cuisine. A main course made with boiled potatoes, egg, and flour, from which small cylinders are cut into pieces, round in shape and variable in size. Smooth or ridged small gnocchi obtained on the prongs of a fork, which are boiled in boiling water and then seasoned with sauces or gravies. A delight!
Follow this classic potato gnocchi recipe, where you will find all the secrets for preparing soft gnocchi with a delicate taste, perfect for any type of seasoning. This dish I inherited from my grandmother, and the handed-down secret is to use old, yellow, floury, and starchy potatoes, in order to obtain a low-moisture dough that requires little flour, the less flour you use the better, believe me…
Here are other recipes with gnocchi:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter, and Spring
- Energy 224.56 (Kcal)
- Carbohydrates 45.97 (g) of which sugars 1.06 (g)
- Proteins 7.02 (g)
- Fat 2.04 (g) of which saturated 0.25 (g)of which unsaturated 0.30 (g)
- Fibers 2.74 (g)
- Sodium 213.40 (mg)
Indicative values for a portion of 164 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs potatoes, with skin, cooked, boiled
- 1 cup all-purpose flour
- 2 tablespoons egg (beaten)
- to taste salt
Tools
- Potato Masher McNory Potato Ricer, Stainless Steel with 3 Interchangeable Discs for Smooth Mashed Potatoes, Jam, Vegetables & Fruit
- Ladle KADAX Stainless Steel Skimmer, Strainer Ladle, Skimmer with Oval Handle, Ladle with Hanging Eyelet, Strainer Spoon
- Pasta Board Demolli 10470 Pasta and Pizza Board, 39.37 x 21.65 x 0.39 in, Natural Birch Wood
Let’s start by boiling the potatoes with the skin in plenty of cold water for about 30 minutes. When they are soft under the fork’s prongs, drain them, peel them, and pass them through the potato masher. You should get a dry puree, then let it cool in a bowl. Cold puree absorbs less flour.
Once ready, add the salt, beaten egg, and flour, knead briefly and quickly, just enough to combine the ingredients, working the dough too much makes it sticky. Form a ball and start making the gnocchi.
Dust the pastry board with a bit of flour. Cut a piece of dough and create cylinders about the diameter of a finger, if sticky, dust your hands with flour. Cut the cylinders into pieces about 2 cm long, you can leave them smooth or roll the gnocchi on a fork’s prongs to ridge them. As you make the gnocchi, place them on a lightly floured tray, this way you can pour them into the pot for cooking without any problems. Continue until the ingredients are used up.
Let them rest in the air for about 30 minutes, this way they will dry slightly on the surface and keep their ridged shape even during cooking. One mistake to avoid is cooking them immediately, better to let them air-dry, but not more than 3 hours or they might spoil. Cooking should be done in a large pot with plenty of boiling water and coarse salt, slide them directly into the pot, try not to stir, they could break. As soon as they rise to the surface, they are ready, drain them with a slotted spoon and put them in the pan where you prepared the sauce. Sauté over high heat for a few minutes with the chosen sauce, or just with butter and Parmesan cheese. Serve very hot.
Storage, notes, tips for classic potato gnocchi recipe
The best potatoes to use are yellow-fleshed ones or those with red skin.
I advise against using young potatoes, which are much more watery and require a lot of flour, consequently, the gnocchi will be hard.
Do not put gnocchi in the fridge if you need to use them after a couple of hours, but in a cool and dry place.
You can freeze them, place the gnocchi well-spaced on floured trays, and put them in the freezer, when they are frozen transfer them into plastic bags. When you want to eat them, cook them frozen in boiling water.
