Potato Gnocchi
10 servings
60 minutes
Potato gnocchi are delicate Italian dumplings that delight with their airy texture and rich flavor. Their history begins in the northern regions of Italy, where potatoes became popular in cooking in the 18th century. The ease of preparation and the ability to experiment with sauces made gnocchi a favorite dish worldwide. Potato dough mixed with eggs, flour, and parmesan transforms into soft pieces that become surprisingly velvety after boiling. Serving them with melted butter and cheese enhances their tenderness, while a small grid on the surface helps hold sauces, making each forkful rich in flavor. They can be served with tomato, cheese, or cream sauces, turning them into a cozy dish for family dinners or festive gatherings.
1
Boil the potatoes in their skins without salt and let them cool. Grate the Parmesan on a fine grater.
- Potato: 1 kg
- Parmesan cheese: 100 g
2
Peel the cooled potatoes, mash them. Add half of the grated parmesan, eggs, and flour to a bowl. Knead into a uniform dough.
- Potato: 1 kg
- Parmesan cheese: 100 g
- Wheat flour: 300 g
- Chicken egg: 3 pieces
3
Divide the dough into 3 parts, roll them into sausages 2–2.5 cm thick. Cut the sausages into small pieces, form dumplings, making a pattern with a fork (dip the fork in flour and press down lightly, then across to create a grid).
4
Boil the gnocchi in salted boiling water in small portions for 2 minutes. (The cooked gnocchi should float). Place each portion on a plate, drizzle with melted butter, sprinkle with grated cheese, cover, and keep warm until serving.
- Butter: 3 tablespoons
- Parmesan cheese: 100 g