CLASSIC POTATO GNOCCHI are a basic preparation of Italian cuisine. A first course based on boiled potatoes, egg, and flour, from which small cylindrical pieces are created, cut into chunks, with a round shape and variable size. Small smooth or ridged gnocchi are obtained on the tines of a fork, 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 to making soft gnocchi with a delicate taste, perfect for any type of seasoning. I inherited this dish from my grandmother, and the secret passed down is to use old, yellow, floury potatoes rich in starch, to obtain a slightly watery dough that requires little flour, the less flour used the better, believe me…
Below are other recipes with gnocchi:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
- 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 tbsp egg (beaten)
- to taste salt
Tools
- Potato Masher McNory Potato Ricer, Stainless Steel – with 3 Interchangeable Disks Press for Smooth Mashed Potatoes, Jam, Vegetables, and Fruit
- Ladle KADAX Stainless Steel Skimmer Ladle, Strainer Ladle, Skimmer with Oval Handle, Ladle with Hanging Eyelet, Strainer Spoon
- Rolling Board Demolli 10470 Pasta and Pizza Board, 100 x 55 x 1 cm, Natural Birch Wood
Start by boiling the potatoes with the skin in plenty of cold water for about 30 minutes. When they are soft under the tines of the fork, drain them, peel them, and pass them through the potato masher. You need to 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 to mix the ingredients. Working the dough too much makes it sticky. Form a ball and start making the gnocchi.
Dust the rolling board with a little flour. Cut a piece of dough and form cylinders about the diameter of a finger. If it’s sticky, dust your hands with flour. Cut the cylinders into chunks about 3/4 inch long. You can leave them smooth or roll the gnocchi over the tines of a fork to create ridges. As you make the gnocchi, place them on a lightly floured tray so you can easily pour them into the pot to cook. Continue until all 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 maintain their ridged shape even during cooking. A mistake to avoid is cooking them immediately; better to leave them in the air, but not more than 3 hours, as 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, avoiding stirring, as they might spoil. As soon as they rise to the surface, they are ready. Drain them with a slotted spoon and place them in the pan where you prepared the sauce. Toss them over high heat for a few minutes with the sauce you’ve chosen, or simply with butter and Parmigiano Reggiano. Serve hot
The best potatoes to use are yellow-fleshed or those with red skin. I do not recommend young potatoes, which are much more watery and require a lot of flour, resulting in hard gnocchi. Do not put the 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 by placing the gnocchi well spaced on floured trays, and placing them in the freezer. Once frozen, transfer them to plastic bags. When you want to eat them, cook them frozen in boiling water
