ITALIAN OLD-FASHIONED POTATO GNOCCHI (GNOCCHI DI PATATE)

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4

Ingredients

• 2.2 lbs (1 kg) potatoes (white or yellow)
• 1 1/2 cups (200 g) all-purpose flour, plus extra for dusting
• 2 egg yolks, beaten
• 1 tbsp extra virgin olive oil
• Salt, to taste

Step-by-Step Method

1. Boil the Potatoes

1. Place the unpeeled potatoes in a pot of lightly salted water.
2. Boil for 30–40 minutes, depending on the size of the potatoes. Avoid piercing them with a fork to prevent waterlogging.

2. Prepare the Potato Base

1. Allow the potatoes to cool slightly, then peel them.
2. Mash the potatoes using a hand-powered mill or ricer directly into a large bowl.
3. Let the mashed potatoes cool completely.

3. Make the Dough

1. Mix the cooled potatoes with the beaten egg yolks and olive oil.
2. Sift the flour over the potato mixture and gently fold it in with a wooden spoon until the dough is crumbly.

4. Knead the Dough

1. Transfer the dough onto a floured surface and knead briefly to combine.
   • Note: Avoid over-kneading to maintain a soft, tender texture.
2. Dust with additional flour as needed to prevent sticking.

5. Shape the Gnocchi

1. Cut a fist-sized portion of dough and roll it into a rope approximately 3/4-inch in diameter.
2. Slice the rope into 3/4-inch pieces (buttons).
3. Use your thumb to create an indentation in each piece. Alternatively, roll the pieces over the tines of a fork or the back of a cheese grater to create ridges.

6. Cook the Gnocchi

1. Bring a large pot of salted water to a rolling boil.
2. Add a dozen gnocchi at a time and cook until they float to the surface (about 2 minutes).
3. Use a skimmer or slotted spoon to remove the gnocchi and transfer them to a warm bowl. Cover to keep warm.
4. Repeat until all gnocchi are cooked.

Serving Suggestions

• Classic: Toss with marinara sauce and top with grated Parmigiano Reggiano.
• Rich and Nutty: Coat with browned butter and sage.
• Cheesy: Mix with creamy gorgonzola sauce.

Tips

• Best Potatoes: Use starchy potatoes like Russets for fluffier gnocchi.
• Timing: Prepare and cook gnocchi fresh for the best texture.
• Storage: If making ahead, freeze uncooked gnocchi on a tray, then store in a freezer bag. Cook directly from frozen.

Nutritional Information (Per Serving)