Potato gnocchi are a symbol of Italian cuisine that captivates with its simplicity and softness. Besides the classic potato gnocchi, there are many variations such as semolina, ricotta and spinach, but also polenta and bread gnocchi.
In Naples, there are gnocchi made with only flour and boiling water, but regardless of how they are prepared, gnocchi reign supreme on Italian tables. In Rome, at home, in trattorias, osterias, and restaurants, Thursday is the must-have gnocchi day.
They can be seasoned with ragù, simply with tomato fillet sauce, butter and cheese, alla sorrentina, in short, they are always a great success.
At my house, potato gnocchi were made by my mother on Sunday mornings. I would wake up to the smell and sound of ragù “pipitiava” (simmering) slowly in the pot on the stove, and mom, already awake for who knows how long, preparing 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 prepares homemade pasta and more.
And now, let’s get started!
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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 1/2 cups flour
- 1 egg (optional)
Preparation
Wash the potatoes well and place them in a pot with cold water and a generous handful of coarse salt to prevent them from opening. Bring to a boil and cook for about 30 minutes (do the toothpick test, if it goes in easily, they are cooked). Drain, peel, and mash them using a potato masher on a work surface.
Knead the still-warm mashed potatoes with the flour and the egg (optional) until you achieve a soft and compact consistency. It should be a homogeneous and not soft dough. Make a dough ball and cover it with a cloth.
Take a bit of dough at a time and form rolls on the work surface with a thickness of about 3/4 inch. (about 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 dimple. If you have the tool to make ridged gnocchi, flour it well and pull the piece of dough from top to bottom, always dimpling with your index and middle fingers.
Place the prepared potato gnocchi on a floured cloth or floured trays.
Boil them in plenty of salted water and scoop them out with a slotted spoon as soon as they float to the surface. Place them on a serving plate and season to your liking.
Tips, Storage, and Variations
If the gnocchi dough is too soft, gradually add more flour until you achieve the desired consistency. Do not add too much flour to avoid making them too hard.
You can store raw potato gnocchi by freezing them 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 when needed.
If you’re in the mood for gnocchi and don’t have potatoes, you can make them with just water and flour.
