Potato Gnocchi Recipe
How to make Italian gnocchi di patate
Gnocchi are light, fluffy potato dumplings served across Italy with a neverending variation of sauces. In Rome, it is traditional to eat gnocchi on a Thursday but once you discover how easy the recipe is, we wouldn’t blame you if you prepare them every day of the week!
Usually, gnocchi are made with cooked potato which is combined with flour and egg to make a soft dough, before being divided into small pillows. For a lighter, fresher version try substituting the potato with ricotta cheese.
Watch Foodies Sisters prepare gnocchi di patate using their family recipe and the cutest gnocchi-making utensil, a rigagnocchi or gnocchi board.
600 g potatoes, red or old potatoes (new potatoes contain too much water)
200-250 g all-purpose flour
Place the unpeeled potatoes into a large pan of cold water. Bring to the boil then simmer on medium heat until tender and easily pierced with a skewer (about 20-30 minutes). To avoid the gnocchi being too wet, use floury potatoes and leave the skins on when boiling to avoid the potatoes absorbing excess water.
Drain the potatoes and, when they are cool enough to handle, pass them through a potato ricer. There is no need to remove the skin as it will remain inside the potato ricer. Here is Mamma Giuliana’s tip on how to mash boiled potatoes. Leave to cool.
Once the potatoes are cold add the flour, egg, and nutmeg, and season with salt. Use a fork to pull the ingredients together. When the dough starts to form, use your hands to knead the mixture together. It should be loose and airy, so don’t over-knead.
Divide the dough into quarters and then roll each one into a sausage shape, about 2-3 cm thick. Cut the gnocchi and, if you have one, roll them down a gnocchi board to create grooves. If not, roll them down the back of a fork for the same effect.
Place the prepared gnocchi onto a lightly floured tray and place in the refrigerator until needed.
Bring a large saucepan of salted water to the boil then carefully add the gnocchi. Stir once to prevent the gnocchi from sticking and then cook until they rise to the surface (1-2 minutes) before scooping them out with a slotted spoon and tossing them into your preferred sauce.
We have a gnocchi cooking class in Rome, specially designed for all you gnocchi-lovers out there!