The potato gnocchi recipe allows you to prepare this main dish at home starting with the right type of potatoes.
These should have low water content and high starch content.
Therefore, when choosing them, it is preferable to opt for old and floury potatoes, to achieve a dough that requires little flour and obtain lighter gnocchi.
The potatoes I use to prepare them are white-fleshed ones, among which I usually choose primura, and red-skinned potatoes are also excellent.
Following what my mother did, I enjoy preparing this dish, applying her recipe, and once again enjoying the wonderful gnocchi that were the stars of our lunch on many Sundays of my childhood.
Indeed, homemade gnocchi have a completely different taste.
Even those less experienced can prepare them with little effort, as no great manual skills are required, and in a very short time, you’ll have a row ready to dive into boiling water.
Then a quick cook and off to seasoning them for a greatly satisfying meal.
A traditional dish that is definitely worth trying!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 321.69 (Kcal)
- Carbohydrates 66.86 (g) of which sugars 1.36 (g)
- Proteins 9.12 (g)
- Fat 0.97 (g) of which saturated 0.42 (g)of which unsaturated 0.53 (g)
- Fibers 4.99 (g)
- Sodium 87.39 (mg)
Indicative values for a portion of 266 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
- 2.2 lbs potatoes (primura or red-skinned or otherwise older potatoes)
- 2 1/3 cups semolina flour
- 1 egg
- to taste salt (fine)
Tools
- 1 Pan
- Potato Masher
- Bowl
- Pastry Board
- Metal Dough Scraper
- Trays
Steps
Per boil the potatoes in a large pan until the fork easily goes through them.
Once they are ready, remove them from the water and pass them immediately through the potato masher without peeling them first.
Let them cool down a bit and when they are no longer burning to the touch, briefly knead with flour, egg, and fine salt.
Then transfer the dough onto the pastry board and take a piece with a dough scraper.
Flour the pastry board and make a long log about a finger thick, rolling the piece of dough between the board and the palm of your hands.
Cut the log into pieces about 0.8 inches long.
Roll the pieces in a pinch of flour, oil your thumb and the tines of a fork, and proceed to make the gnocchi (see video).
With your thumb, press slightly on the piece while sliding it over the tines of the fork along the longer side.
Place the gnocchi on well-floured trays and cook within a few hours.
To cook them, choose a large pot and drop them into boiling salted water until they float.
Scoop them up with a slotted spoon and place them on a colander.
Then let them slide gently into the pan with their sauce.
Potato gnocchi are now ready.
If you are going to cook the gnocchi just a few hours after making them, arrange them on floured trays at room temperature in a dry place.
If you want to prepare them in advance, once the gnocchi are ready, they can be blanched, then rinsed to lower the temperature.
After draining, place them side by side on oiled trays and keep them in the fridge until continuing the cooking to then serve them.
For longer storage, it is possible to freeze them.
In that case, put them in the freezer directly on the trays where we placed them after making them.
Once frozen and they can no longer stick to each other, gather them all into a freezing bag. Drop them into boiling water while still frozen.
Once frozen and they can no longer stick to each other, gather them all into a freezing bag. Drop them into boiling water while still frozen.
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