The potato gnocchi recipe was the very first recipe I tried to make, and that’s when I fell in love with the final result. Potato gnocchi can be frozen and cook quickly when taken straight from the freezer.
If you like homemade dishes, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 473.15 (Kcal)
- Carbohydrates 97.43 (g) of which sugars 3.33 (g)
- Proteins 17.10 (g)
- Fat 3.36 (g) of which saturated 1.25 (g)of which unsaturated 1.55 (g)
- Fibers 6.90 (g)
- Sodium 639.72 (mg)
Indicative values for a portion of 350 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 for 2 people
- 1 lb lbs potato (old and floury)
- 1 cup cup all-purpose flour
- to taste salt
- 1 egg (medium)
Tools
- 1 Pot 3 qt
- 1 Potato masher
- 1 Cutting board
- 1 Knife
- 1 Grater for gnocchi
Instructions
The secret to good gnocchi? Grandmothers used to say that the perfect potatoes were the old ones because they have lost water and therefore will absorb less flour, making the gnocchi tastier.
Place the whole potatoes with their skins on to boil in a pot with plenty of salted water and cook for 20 to 40 minutes depending on their size; the larger they are, the longer they will take.
How do you know if the potatoes are cooked? With the fork test, if the fork goes into the potatoes without breaking them, they are cooked!
When the potatoes are cooked, drain them and, while still hot and without burning your fingers, remove the peel.
Mash the potatoes into a smooth puree; if they remain too grainy or hard to mash, you probably didn’t cook the potatoes enough.
Add the remaining ingredients to the potatoes and mix quickly; you need to incorporate the ingredients but knead the dough as little as possible to avoid adding more flour, which will make the gnocchi hard.
Pour the dough onto a floured work surface and flatten it with your hands to give it a uniform rectangular/square shape, do not knead, just flatten the dough.
Now cut the dough into uniform strips about 0.4 inches thick. Dip the tip of the knife in water if it sticks too much to the dough.
Roll the strips with your hands on the floured surface to obtain round and uniform cylinders.
Now all you have to do is cut the strips to get gnocchi about a couple of centimeters long.
If you like ridged gnocchi, roll them on the dedicated board or the tines of a fork to get the classic lines.
Fresh homemade potato gnocchi are cooked in plenty of boiling salted water; as soon as they float to the top, they’re ready to be eaten.
To cook frozen gnocchi, simply put them in boiling water straight from the freezer, and when they float to the top, they’re done.
Your homemade potato gnocchi are ready!
Plating Tips:
Read the tips found in the individual recipes, such as for gnocchi with gorgonzola and walnuts, sorrentina gnocchi, or curry gnocchi.
Wine Pairing for Potato Gnocchi
Pair the wine based on the recipe you will use the potato gnocchi with. For example, with gorgonzola and walnut gnocchi, you could serve Barolo; for sorrentina gnocchi, a Montepulciano; and with curry shrimp gnocchi, a Vermentino di Gallura.
