Traditional Gnocchi di Patate Recipe
What are Potato Gnocchi?
Traditional Gnocchi di Patate is a classic Italian dish made from potatoes, flour, and sometimes egg. These light and fluffy potato dumplings are typically served with a variety of sauces, such as pesto, or a simple butter and sage sauce.
Learn how to make gnocchi with a variety of sauces at MaMa Florence's Gnocchi cooking classes!
Ingredients
- 1 kg (2.2 lbs) of starchy potatoes (preferably Russet or Yukon Gold)
- 250-300 g (2-2.5 cups) of all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- Salt
Preparation
Wash the potatoes thoroughly but do not peel them. Place them in a large pot of cold water and bring to a boil. Cook the potatoes until they are tender, which usually takes about 20-30 minutes, depending on their size.
To check if they are done, pierce them with a fork; they should slide off easily.
Mash the Potatoes:
Drain the potatoes and let them cool slightly until you can handle them. Peel them while they are still warm.
Pass the peeled potatoes through a potato ricer or a food mill into a large bowl. This step ensures a smooth, lump-free texture.
Make the Dough:
Spread the mashed potatoes out in an even layer and let them cool to room temperature.
Sprinkle the potatoes with a generous pinch of salt and drizzle the beaten egg over them.
Gradually add the flour, starting with 250 g (2 cups). Using your hands, gently mix the ingredients until a dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
If the dough is too sticky, add a little more flour, but avoid adding too much as this can also make the gnocchi dense.
Shape the Gnocchi:
Dust your work surface with flour. Divide the dough into 4-6 portions.
Roll each portion into a long rope, about 1-2 cm (1/2-3/4 inch) in diameter.
Cut the ropes into 2 cm (3/4 inch) pieces. You can leave them as is or shape them by rolling each piece over the tines of a fork or a gnocchi board to create ridges. The ridges help the gnocchi hold onto the sauce better.
Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi in batches to avoid overcrowding.
The gnocchi are done when they float to the surface, which usually takes about 2-3 minutes.
Use a slotted spoon to remove the gnocchi from the pot and transfer them to a serving dish.
Serve
Serve the gnocchi with your favorite sauce. Traditional choices include a simple sage and butter sauce, tomato sauce, or a rich meat ragù.
Tips for Perfect Gnocchi:
Use starchy potatoes, as they yield a lighter gnocchi.
Ensure the potatoes are completely dry after boiling to prevent the dough from becoming too sticky.
Handle the dough as little as possible to avoid activating the gluten in the flour, which can make the gnocchi dense and chewy.
