Potato gnocchi. Traditional recipe and with Bimby. Also with low G.I.
A popular saying goes “On Thursday, mom made gnocchi”. I would say, why not every day?
This dish has very ancient origins, dating back to just after the discovery of America with the arrival of the first potatoes.
But already in the 1500s, there was a gnocchi recipe, and the dough did not yet include the use of tubers, but rather with bread crumbs, milk, and almonds (the name was obviously different). In the 1600s, they changed their name again and became known as “malfatti”, including flour and water among the ingredients.
In this recipe, you will also find ingredient indications for diabetics, that is, those who cannot use potatoes and regular flour, which we will replace with sweet potatoes or American potatoes and a low glycemic index flour.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 291.08 (Kcal)
- Carbohydrates 49.65 (g) of which sugars 2.31 (g)
- Proteins 12.63 (g)
- Fat 4.98 (g) of which saturated 2.11 (g)of which unsaturated 1.60 (g)
- Fibers 6.36 (g)
- Sodium 362.39 (mg)
Indicative values for a portion of 200 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
Let’s go shopping
- 1 oz Parmigiano Reggiano DOP (grated)
- 0.88 lbs Potato (yellow-fleshed or sweet potato for diabetics)
- 1.5 cups durum wheat flour (semolina or low glycemic index)
- 1 Egg
- 1 tsp Salt
- as needed flour
Potato gnocchi
Tools
What we need to make
- Pot
- Gnocchi board alternatively 1 fork
- 2 Trays
- Knife
- Work surface
Potato Gnocchi Preparation
Handmade Recipe
The first thing to do is boil the potatoes with the skin on, in a pot with plenty of salted water.
When you can pierce them with a fork, drain and peel them while still hot.
After peeling them, mash them with a potato masher more than once, ensuring there are no lumps.
Bring the mixture to a work surface, and incorporate all the ingredients.
Knead quickly, without overworking.
If needed, use more flour.
This depends on the water content of the potatoes which can vary depending on the season.
Once you have reached the desired consistency, for convenience, it’s better to divide the dough into several parts, and make rolls out of each one, always using flour to prevent them from sticking to the work surface.
Once the rolls are completed, cut them to the desired length depending on whether you want to make gnocchi or gnocchetti.
At this point, if you’re using the gnocchi board, sprinkle it with flour, and roll each gnocchi over it, applying light pressure with your fingers.
Alternatively, if you don’t have the specific tool, you can use the tines of a fork, or even leave them without stripes.
With these quantities, you will get 2 trays enough for about 6 portions.
Cooking potato gnocchi is very quick, but requires some precautions.
First of all, the water must be boiling and salted, and you must add a few tablespoons of oil to prevent them from sticking.
Drop the gnocchi, and…
As soon as they rise, which will take 2 to 3 minutes depending on the quantity you are cooking, immediately remove them with a slotted spoon and proceed with your preferred sauce as usual.
Today, I offer them to you with a light rocket and walnut pesto, click here to see how I prepare this sauce
Place the Parmigiano Reggiano in the bowl and grate: 15 sec./speed 10. Transfer to a bowl and set aside.
Put the water in the bowl, position the Varoma container, and distribute the potatoes. Close the Varoma with the lid and steam cook: 30 min./Varoma/speed 1. Carefully remove the Varoma and keep it warm.
Empty the bowl.
Put 50 g of all-purpose flour and the potatoes in the bowl, blend: 20 sec./speed 5. Gather on the bottom with the spatula.
Add 250 g of all-purpose flour, the egg, grated Parmigiano Reggiano, and the salt, knead: 20 sec./speed 3. Check the dough and, if too soft, add 50 g of all-purpose flour.
Transfer the dough onto a floured work surface and shape it into a ball with floured hands.
Take small portions of dough and, working on a floured surface, form rolls of dough 0.8 inches in diameter. Cut into pieces of 0.6 inches, thus making many small gnocchi.
Roll the gnocchi on the tines of a fork, creating a dimple in the center and giving them the characteristic striped decoration.
or on a gnocchi board
Spread the gnocchi as you make them on trays sprinkled with flour
In a large pot, bring plenty of salted water to a boil and cook the gnocchi until they float to the surface, drain them with a slotted spoon and place them in the Varoma container to drain.
Season as desired and serve hot
Storage
Potato gnocchi can be stored for up to 3 days outside the fridge well floured and covered with a cloth.
If you want to freeze them, first let them dry for 2 days floured, then transfer them to trays spaced apart, covered with plastic wrap, and placed on a freezer shelf.
When it’s time to cook them, take them out and, still frozen, proceed as usual, i.e., boil them without defrosting.
When it’s time to cook them, take them out and, still frozen, proceed as usual, i.e., boil them without defrosting.
Potato gnocchi recipe RitaAmordicucina
Can I use other types of flours?
The ideal is semolina flour, but if you can’t use it, use whole wheat flour
