Potato Gnocchi are a symbolic dish of Italian cuisine that conquer with their simplicity and softness. In addition to the classic potato ones, there are many variations of gnocchi such as semolina, ricotta and spinach, but also polenta and bread gnocchi.
In Naples, there are gnocchi made only with flour and boiling water, but regardless of how they are prepared, gnocchi are a staple on Italian tables. In Rome, in homes, trattorias, taverns, and restaurants, Thursday is the day for gnocchi.
They can be served with meat sauce, simply with tomato sauce, butter and cheese, alla sorrentina, and they are always a great success.
At my house, my mother used to make potato gnocchi on Sunday mornings. I woke up to the smell and sound of the meat sauce “pipitiava” (simmering) slowly in the pot on the stove, and mom, awake for who knows how long, prepared the potato gnocchi on the kitchen table.
I must compliment her, because despite her 86 years, even today when I visit her in Naples, she is a great cook and makes homemade pasta and more.
And now, let’s roll up our sleeves!
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- Difficulty: Medium
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 4People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs potatoes (yellow or suitable for gnocchi)
- 2 1/3 cup flour
- 1 egg (optional)
Preparation
Wash the potatoes and place them in a pot with cold water and a good handful of coarse salt to prevent the potatoes from opening), bring to a boil and cook for about 30 minutes (test with a toothpick, if it enters easily then they are cooked). Drain them, peel them and pass them through a potato ricer onto a work surface.
Knead the mashed potatoes, still warm, with the flour and the egg (optional) until you get a soft and compact consistency. It should be a homogeneous and not soft dough. Form a loaf and cover with a towel.
Take a bit of dough at a time and form rolls on the work surface approximately 3/4 inch thick. (the thickness of a finger).
Cut into many pieces about 3/4 inch long.
Press with your index finger on each gnocchi to create a hollow. If you have a tool to make them ridged, flour well and drag the piece of dough from top to bottom while always pressing with your index and middle fingers.
Place the potato gnocchi obtained on a floured cloth or on floured trays.
Boil them in plenty of salted water and drain them as they rise to the surface with a slotted spoon. Place them in a serving dish and season them to your taste.
Tips, Storage and Variations
If the gnocchi dough turns out to be too soft, gradually add more flour until you achieve the desired consistency. Be careful not to add too much flour to avoid making them too hard.
You can store raw potato gnocchi by freezing the formed gnocchi on a tray, and once frozen, transfer them to sealed bags. Alternatively, you can cook them and store them in the refrigerator for a few days, ready to be seasoned at the moment.
If you crave gnocchi and don’t have potatoes, you can make them with just water and flour.
