Gnocchi are small, soft Italian dumplings traditionally made from potatoes, flour,
and egg. They're tender and melt-in-your-mouth delicious when cooked properly.
Gnocchi can be served with a variety of sauces, including tomato sauce, butter and
sage, or creamy sauces.
Here’s a classic recipe for Potato Gnocchi:
Ingredients:
2 lbs (900 g) potatoes (preferably Yukon Gold or russet potatoes)
1 1/2 to 2 cups all-purpose flour (plus extra for dusting)
1 egg (beaten)
1 tsp salt (plus more for boiling)
Freshly ground black pepper (optional)
Instructions:
1. Prepare the Potatoes:
Begin by boiling the potatoes in their skins in a large pot of salted water.
Boil them until they’re fork-tender, about 20-30 minutes (depending on the
size of the potatoes).
Once done, drain and let the potatoes cool slightly, then peel off the skins
while they’re still warm. The skin should come off easily.
2. Mash the Potatoes:
Using a potato ricer or a masher, mash the potatoes until they are smooth
and lump-free. Try to avoid mashing them with a fork, as it can leave lumps.
Allow the mashed potatoes to cool to room temperature.
3. Make the Gnocchi Dough:
On a clean work surface, spread the mashed potatoes out into a large
mound.
Sprinkle 1 1/2 cups of flour over the potatoes and add the egg and salt.
Gently work the flour and egg into the potatoes until a dough starts to form.
Add more flour if the dough is too sticky, but be careful not to add too much,
as you want the gnocchi to be light and tender.
4. Knead the Dough:
Once the dough comes together, lightly knead it for just a minute or two,
until it’s smooth but not overly worked (overworking can make the gnocchi
dense).
Divide the dough into smaller portions to make it easier to handle.
5. Shape the Gnocchi:
Roll each portion of dough into a long rope, about 1/2 inch thick.
Cut the dough into 1-inch pieces. These are your gnocchi.
To give them the traditional texture, roll each piece over the tines of a fork
(or use a gnocchi board), pressing lightly to create small indentations that will
help the sauce adhere.
6. Cook the Gnocchi:
Bring a large pot of salted water to a boil.
Drop the gnocchi into the boiling water in batches. Don’t overcrowd the pot.
The gnocchi are ready when they float to the surface, which should only take
2-4 minutes.
Once they rise, use a slotted spoon to transfer them to a plate.
7. Serve:
Serve the gnocchi immediately with your favorite sauce. Some popular
options include:
o Butter and sage: Melt butter in a pan, add fresh sage leaves, and
cook until the butter is golden, then toss the gnocchi in the butter.
o Tomato sauce: A simple marinara or fresh tomato sauce pairs
wonderfully with gnocchi.
o Cream sauce: You can make a creamy sauce with heavy cream,
Parmesan cheese, and a touch of garlic.
Tips for Perfect Gnocchi:
Use the right potatoes: Starchy potatoes like Yukon Golds or Russets
make the best gnocchi. Waxy potatoes hold too much moisture and make the
dough sticky.
Don’t overwork the dough: Gnocchi dough should be mixed just enough to
come together. Overworking it will result in dense gnocchi.
Light flouring: You can lightly dust the gnocchi with flour to prevent
sticking, but avoid over-flouring the dough, as it could affect the texture.
Test one first: Before cooking the whole batch, drop one gnocco into boiling
water to see if it holds up. If it falls apart, the dough may need more flour.
Variations:
Ricotta Gnocchi: Replace the potatoes with ricotta cheese for a lighter
version. This is often referred to as "gnocchi alla Romana."
Sweet Potato Gnocchi: You can use sweet potatoes instead of regular
potatoes for a slightly sweet and earthy flavor.
Herb-Infused Gnocchi: Add herbs like basil or parsley into the dough for
extra flavor.
Fun Fact:
Gnocchi comes from the Italian word "nocciolo," meaning "a knot in wood" or "a
seed," which refers to their shape. The dish has been made since the Roman times,
but it became popular in Italy during the Renaissance.
Making gnocchi from scratch might take some time, but the results are worth it. The
tender dumplings paired with your favorite sauce are sure to be a hit! Enjoy!
