Soft, delicate, and incredibly versatile, potato gnocchi are a great classic of Italian tradition. Made with a few simple ingredients – potatoes, flour, and a pinch of salt – these small bites of flavor melt in your mouth and lend themselves to a thousand variations: from tomato sauce to butter and sage, to the most creative seasonings. In this recipe, I will guide you step by step to achieve perfect gnocchi, from choosing the right potatoes to the final cooking. Perfect for a Sunday lunch or to indulge yourself with a genuine and homemade dish.
Some tips for the successful preparation of potato gnocchi:
1. Choosing the potatoes is crucial for perfect gnocchi. It’s important to use older potatoes, as new ones contain too much water and, by absorbing too much flour, risk making the gnocchi gummy. The best choice is red potatoes.
2. The flour dosage is only indicative because each type of potato has a different degree of absorption. If the dough is sticky, add a little more flour.
3. Work the dough quickly to prevent the flour from releasing starch and making the dough harder.
4. The dough should be soft and not sticky.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.3 lbs red potatoes
- 1.5 cups all-purpose flour
- 1 pinch salt
Tools
- Gnocchi Board
Steps
To start preparing the potato gnocchi, thoroughly wash the potatoes and place them in a large pot, covered with plenty of cold water. Bring to a medium flame, and once boiling, let them cook for about 30-40 minutes, depending on the size of the potatoes. To check the cooking, pierce them with a fork: if the tines easily enter to the center, you can drain them.
Mash the still-hot potatoes with the help of a potato masher directly onto a lightly floured board. Add the flour and a generous pinch of salt, then start kneading quickly with your hands until you obtain a homogeneous, soft, and smooth dough. If the dough is too sticky, add a little flour at a time until you reach the right consistency.
Take a portion of dough and work it with your hands until you form long rolls about 0.6–0.8 inches thick. Cut each roll into pieces about 0.8 inches and, if desired, roll them over the tines of a fork or a gnocchi board to create the classic ridges. Continue until all the dough is used up.
Cook the potato gnocchi in a pot with boiling salted water, as soon as they rise to the surface, they are ready to be drained and seasoned to taste.
Storage
Potato gnocchi can be stored raw at room temperature for a couple of hours. Once cooked, they can be stored in the refrigerator for one day, taking care to season them with some oil to prevent sticking.
