HOMEMADE POTATO GNOCCHI are a fresh pasta recipe that should never be missing from your recipe book. Easy and quick to prepare, gnocchi are a type of pasta you can dress in many ways, with sauces, vegetables, meat, or fish. Perfect for important Sunday lunches or festive days, but also for every day, because they are really easy to make. The recipe I am sharing today is my mother’s; I grew up watching her make gnocchi at least once a week. In Rome, where I come from, potato gnocchi is a beloved recipe! I love them with the classic Roman meat sauce, and also Bolognese, and with white sauces they are fabulous! A nice plate of gnocchi on the table pleases everyone, adults and children! For the best result, I recommend using red-skinned potatoes or even yellow-fleshed potatoes, so the gnocchi will be firmer. The recipe I’m sharing includes adding an egg to the dough; following the family recipe, I include it, I like the end result after cooking. WATCH THE VIDEO RECIPE FOR POTATO GNOCCHI ON MY YOUTUBE CHANNEL
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 2.2 lbs red-skinned potatoes (or yellow-fleshed)
- 2 1/2 cups all-purpose flour
- 1 egg
- to taste fine salt
- 1 pinch nutmeg (if you like it)
- to taste semolina flour
Instructions
To make homemade potato gnocchi, start by washing the potatoes well and then boiling them in hot water until you can pierce them with a fork.
Peel the potatoes and then mash them into a puree. Place the potatoes on the work surface and add the flour, then start kneading.
While kneading, also add the egg, a little fine salt, and continue kneading, using a dough scraper and additional flour if needed, until you have a nice homogeneous dough ball.
Divide the dough into several parts and roll each part into a log, then with the help of a knife or a dough scraper, cut the log into pieces about 1 1/4 inches long. Roll each piece of dough on a wooden board to create ridges on the gnocchi, or you can use the tines of a fork.
Once all the gnocchi are made, sprinkle them with semolina and place them on a tray that is also floured, keeping them well apart, and store them if you will use them within a few hours, otherwise freeze them.
… Vane’s tips
Knead the gnocchi when the potatoes, after being mashed, are no longer hot.
You can also avoid creating ridges on the gnocchi and just cut them into small pieces and cook them that way.
You can skip adding the egg, but I can tell you that the dough with the egg is better, especially once the gnocchi are cooked.
Cook the gnocchi in plenty of boiling salted water and drain them when they all float to the top. I recommend using a slotted spoon.
