Gnocchi, gnocchi or dumplings
5 servings
60 minutes
Gnocchi, gnocchi or dumplings are delicate potato pillows wrapped in the aroma of parmesan. This Italian delicacy has ancient roots dating back to the Roman Empire when similar flour products were used in nutrition. Light and airy, they have a soft texture and a subtle creamy flavor that pairs wonderfully with the sharpness of cheese. They can be served with butter and parmesan, as in the classic version, or with rich sauces like tomato or cream. Gnocchi are versatile: they can be a standalone dish or a side to meat and fish delicacies. These small dumplings are the essence of Italian hospitality and home comfort, turning an ordinary meal into a special culinary celebration.
1
Wash the potatoes, place them in a pot, cover with cold water, and boil until cooked. Drain the water and let the potatoes cool.
- Potato: 1 kg
2
Grate the Parmesan on a fine grater.
- Parmesan cheese: 100 g
3
Peel the cooled potatoes and grate them on a fine grater.
- Potato: 1 kg
4
Add half of the grated parmesan, eggs, and flour to the bowl with potatoes, along with salt to taste. Knead a homogeneous dough. The dough should not be tough and should not stick too much to your hands.
- Parmesan cheese: 100 g
- Chicken egg: 3 pieces
- Wheat flour: 300 g
5
Divide the dough into several equal parts, then roll into sausages 1.5–2 cm thick. Cut the sausages into small pieces to form dumplings.
6
Using a fork, press it into the surface of each gnocchi first lengthwise, then crosswise to create a pattern.
7
Boil the gnocchi in salted boiling water in small batches for 2 minutes each (the cooked gnocchi should float to the surface).
8
Pour melted butter over the ready gnocchi, sprinkle with the remaining parmesan, cover, and leave in a warm place until serving.
- Parmesan cheese: 100 g