Potato Gnocchi
6 servings
90 minutes
Potato gnocchi are a delicate, airy dish of Italian cuisine with a soft, velvety flavor and light texture. Their origin is linked to the northern regions of Italy where potatoes became the basis for many traditional recipes. These small pieces of dough made from boiled potatoes, flour, and fragrant nutmeg pair perfectly with rich creamy or tomato sauces. The finished gnocchi that barely float in boiling water become a true culinary delight, especially when tossed in melted butter and generously sprinkled with parmesan. They are perfect as a standalone dish or as a side that highlights the richness of Italian flavors. Gnocchi is not just food; it embodies the warmth and taste of traditional Italy in every bite.
1
It's better to use potatoes of roughly the same size. Boil unpeeled potatoes in a large pot of salted boiling water for 20-25 minutes or until tender.
- Potato: 1 kg
- Salt: to taste
2
Drain the water and leave it until it cools enough to handle, then peel the skin off.
3
Mash the potatoes using a potato masher on a large clean board.
4
Dust with flour, finely grate half a nutmeg, season well with sea salt and black pepper, then mash and mix the mixture with clean hands. Depending on the type of potato, you may need to add a little more flour.
- Fine flour: 100 g
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Knead on a floured surface for a few minutes until the dough becomes pliable, then divide into four equal parts and roll each into a sausage about 2 cm thick.
6
Cut into pieces 3 cm long - this is the base for gnocchi. Now carefully coat each piece in flour and shape them with the back of a fork or a fine grater to create indentations that help the sauce cling to them, or simply roll into balls.
7
Boil the gnocchi in salted boiling water for 2-3 minutes: once they float to the surface, they are ready.
8
Remove with a slotted spoon and mix with melted butter and grated Parmesan.
- Butter: 100 g
- Grated Parmesan cheese: 60 g