Potato gnocchi: the original recipe of the great classic of the Italian tradition

ingredients
  • Flour 00
    300 grams
    • 0 kcal

  • potatoes
    1 kg
    • 899 kcal

  • Egg


    1
    • 0 kcal
  • salt
    to taste
    • 21 kcal

Calories refer to 100 grams of product

the Potato gnocchi are a great classic of Italian food. Usually prepared on Thursday, they are made with a mixture of boiled potatoes – white or yellow flesh – Egg And Flour; once the dough is obtained, small pieces are obtained, passed through the appropriate rigagnocchi (or, failing that, the tines of a fork) and immersed in salted boiling water. As soon as they rise to the surface, drain and season to taste: a tomato sauce fresh, a full-bodied meat sauce, a flavored Genoese pesto. Whatever the seasoning, they will delight young and old.

the regional variationsI am infinite and everyone has their own deeply rooted tradition: in Rome, they are the thursday dish, in Naples, they are rigorously prepared in the Sorrentine style, as a main course for Sunday lunch; in case of intolerance, you can make a version without eggs, omitting the latter and adding 50 grams of additional flour to the amount indicated in the recipe, or gluten-free, replacing the 00 flour with that rice, for example. You can replace some of the wheat flour with the same amount with chestnuts: you will create an original entry with a delicate taste, to be seasoned with butter and sage or with mushroom cream.

To have some fluffy dumplings and impeccable, choose potatoes a white body Where Yellow; the important thing is that they are old: the high starch content will make you use less flour for the dough. Avoid young potatoes because, being very watery, they will force you to use more flour and the gnocchi will be tough. To avoid this possibility, it is important to have skillful control of the dough: too much flour will harden them, while excessive processing could make them soft and unpleasant: for this reason, you will need to knead quickly the mixture, when the potatoes are still hot. To make them even tastier, you can also add a little grated Parmesan and a pinch of Nutmeg.

Follow our recipe step by step for a perfect first course.

How to prepare potato gnocchi

Potato gnocchi

Wash the potatoes and steam them in a pressure cooker (1); Alternatively, you can boil them in salted boiling water.

Potato gnocchi

Once cooked, drain the potatoes and peel them while still hot (2).

Potato gnocchi

Collect the potatoes in a potato masher (3).

Potato gnocchi

Place the flour on a work surface (4).

Potato gnocchi

Add the potatoes in the center, mash them with a potato masher (5).

Potato gnocchi

Add the egg (6).

Potato gnocchi

Season with a pinch of salt (7).

Potato gnocchi

Start to incorporate the egg and the flour, beating them with a fork (8).

Potato gnocchi

At this point, continue to knead with your hands (9), until the mixture is soft and compact.

Potato gnocchi

At the end you should obtain a smooth and homogeneous paste (10).

Potato gnocchi

Divide the dough into four parts (11).

Potato gnocchi

Using your fingertips, make piles of loaves about 2 cm thick (12).

Potato gnocchi

Cut them into pieces (13).

Potato gnocchi

Then pass them over the tines of a fork to give them the characteristic shape (14). Meanwhile, cover the rest of the paste with a clean cotton cloth to prevent it from drying out.

Potato gnocchi

Once you have obtained the gnocchi (15), gradually place them on a clean, lightly floured tea towel or baking sheet, well spaced from each other.

Potato gnocchi

Your gnocchi are ready to be cooked and seasoned to taste (16).

storage

The potato dumplings can be stored still believed for a maximum 1 hour, covered with a clean cloth: cooking may take longer, as they will be air-dried a little. Once cooked, you can transfer them to a special airtight container, along with a generous dose of seasoning, and store them in the refrigerator for up to 1 day. Just sprinkle them with a little grated Parmesan and put them in the oven to brown them for a few minutes.

To freeze the gnocchi, place them well apart on a floured baking sheet and transfer them to freezer for 2 hours: at this stage the gnocchi will be almost completely frozen and will no longer be able to stick together, so collect them in a special freezer bag. If necessary, pour them into the boiling water of frozen food (a few at a time, otherwise the water temperature will drop too much) and cook them following the same procedure as fresh.

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