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Mar 22

Gnocchi di Patate

Giovedi gnocchi! (Thursday gnocchi) This is what we say in Rome. So here is the recipe for making potatoes gnocchi. To make the gnocchi soft and light I do not use any eggs and I only add a minimal amount of flour. It is very important to use the right type of potatoes, they should not be waxy, they should be floury and with minimum water content. If the potatoes are not right the gnocchi may not hold together and melt in the water when you boil them!

If you are not sure about the potatoes I suggest to make a few gnocchi as a test with just one potato.

I found that white potatoes are a good choice. I read that old Russet potatoes should be good, but have not tried them yet. The addition of egg to the dough, serves the purpose of holding the preparation together better. Choosing the right potatoes the egg is not needed.

Gnocchi go very well with a meat based tomato sauce.

Ingredients (for up to 3 people)

  • 500 gr of potatoes
  • 1/2 cup of flour
  • salt

Boil the potatoes, whole and with the skin on so that they do not absorb too much moisture. I find that if I steam the potatoes in the microwave, I can cut them in pieces.

Peel the potatoes and put them through a potato ricer with small holes.

Spread the potatoes on the working surface and let them cool down. A wood working surface is the best.

Sift most of the flour on the potatoes, add a pinch  or two of salt, and quickly knead the dough. Add the rest of the flour until the dough has a nice consistency, add a bit more (or less) flour as needed. Do not work the dough too long and do not add to much flour.

Dust the working surface with flour. Take the dough, a piece at a time, and roll it out gently to form rolls about 2 cm  in diameter. It is very important to keep a light touch while you are rolling the dough.

To form the gnocchi, cut each roll into pieces 3 cm long. When done roll each one on a fork exercising a slight pressure with your thumb. This will give the gnocchi the typical shape with ridges on one side and a dip on the other side. This texture on the gnocchi will collect the dressing sauce.

To cook the gnocchi boil them in abundant salted boiling water. Add a few gnocchi at a time in the water, to avoid that they stick together. As soon as the gnocchi begin to float they are ready. Pick them up  with a strainer as they float, drain them well,  lay them in a wide dish, and add a bit of sauce. Keep doing this until all the gnocchi are cooked and dressed.

Here they are with involtini sauce (Gnocchi con Sugo di Involtini)

    2 comments

    1. Susan

      Thank you very much for this recipe. I know I can trust them to turn out well. Is that braciole in the bowl with them?

      1. NYaldente

        Thank you Susan! Yes, those are involtini or braciole. They are called braciole in southern Italy and involtini in the rest of Italy. I cooked the involtini in tomato sauce, and used that sauce to dress the gnocchi. I put them together just for the picture but we had them after the gnocchi 😉

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