Sunday, May 19 2024

Welcome, culinary adventurers, to a recipe rich in comfort and tradition: Italian potato gnocchi.

This dish is more than just a meal; it is a love letter to the rustic kitchens of Italy, where each bite tells a story of family gatherings, laughter, and the simple joys of cooking.


Imagine tender, melt-in-your-mouth morsels, each a perfect blend of fluffy potatoes, rich Parmesan cheese and a hint of nutmeg, coming together to create a symphony of flavors.

Making gnocchi from scratch may seem like a daunting task, but with our step-by-step guide you will succeed in making these delicious gnocchi with the confidence of an Italian grandmother.

 

 

 

Servings: 4
Ingredients:
  • 2 pounds of russet potatoes (about 4 medium-sized potatoes)
  • 1 1/2 to 2 cups of all-purpose flour, plus extra for dusting
  • 1 large egg
  • 1 teaspoon of salt
  • 1/4 teaspoon of ground nutmeg (optional)
Instructions:
Cook the Potatoes:

Preheat your oven to 400°F (200°C).

Pierce the potatoes with a fork and bake them directly on the oven rack until they are fork-tender, about 45-60 minutes.

 

Mash the Potatoes:

Once the potatoes are cool enough to handle, peel them and pass the flesh through a potato ricer or mash them until smooth. Avoid overworking to prevent the gnocchi from becoming gummy.

Make the Dough:

Spread the mashed potatoes on a clean work surface. Sprinkle with the salt and nutmeg.

Make a well in the center of the potatoes and add the beaten egg.

Gradually incorporate about 1 1/2 cups of flour into the potato mixture.

Gently mix with your hands until a soft dough forms. If the dough is too sticky, add more flour, a little at a time, but try to add as little as possible to keep the gnocchi tender.

Shape the Gnocchi:

Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 3/4 inch in diameter.

Cut the ropes into 1-inch pieces. Roll each piece over the tines of a fork or a gnocchi board to create the traditional gnocchi indentations.

 

 

Rest the Gnocchi:

Place the shaped gnocchi on a flour-dusted baking sheet, ensuring they don’t touch each other.

Note: At this point, the gnocchi are ready to be cooked or frozen for later use.
To cook, boil in salted water until they float, then serve with your favorite sauce.
To freeze, place the baking sheet in the freezer. Once the gnocchi are frozen, transfer them to a freezer bag and store for up to 2 months.
Facebook Comments Box
Previous

PANINO PROSCIUTTO AND MOZZARELLA: A trio of Italian flavors

Next

GRANDMA'S ITALIAN RICOTTA & ALMOND CAKE

Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also