Homemade Potato Gnocchi

8′ reading time

Potato Gnocchi are one of the most popular italian dishes, made out of potato and flour.
They are really very simple to prepare at home and easily adapt to any type of seasoning, depending on your taste.
There are several variations: those with wheat flour, rice flour, semolina flour, potatoes, dry bread, semolina, corn flour and even pumpkin! The best known and appreciated, however, are undoubtedly those of potatoes. They have very ancient origins, which date back to the 16th century, the period in which the importation of potatoes from America began. The people of Sorrento were responsible for the invention of this tasty recipe that today delights the palate of Italians and beyond!
Have you ever eaten the famous Sorrento-style gnocchi? Prepared with tomatoes, stringy fresh basil and mozzarella, they are a real pleasure!
At the Sforza court, on the occasion of the wedding banquets and / or the celebrations for the military victories, they were known under the name of “mosquitoes“. The preparation was quite different from today: breadcrumbs, chopped almonds, milk and Lodi cheese were used.
Over the centuries, the recipe has evolved, up to us!

recipe preparation time icon
  • Preparation Time:
    1 hour
recipe cooking time icon
  • Cooking Time:
    1-2 minutes
recipe difficulty level icon
  • Difficulty Level:
    Medium

Ingredients (for 4 people)

  • 600 g of potato
  • 250 g of soft wheat flour “00” type
  • 1/2 teaspoon of salt

How to make homemade potato gnocchi

  1. Wash the potatoes under running water, then put them in a saucepan with the water and cook them on medium heat for 20-30 minutes from the start of the boil
  2. After being drained from the cooking water, immediately peel the potatoes while still hot and mash them immediately with the potato masher
  3. Make a hole in the center of the pile of mashed potatoes and add half the flour and salt
  4. Knead everything with your hands by adding more flour until you obtain a dough with a smooth and elastic consistency but which does not stick to your hands
  5. On a floured pastry board, make many “rolls” about 1/2 inch in diameter with the dough. Then cut the “rolls” into small pieces of about 1 inch
  6. Hollow them with a finger or scratch them with the prongs of a fork. As an alternative to the fork, you can use the dumpling row tool lightly dusted with flour
  7. Place the potato gnocchi gradually on the floured surface and leave them to rest in the air for about 20 – 40 minutes
  8. Then cook the potato gnocchi in a pan with salted boiling water, they will be cooked as soon as they rise to the surface (usually in 1-2 minutes)
  9. Season as you prefer and serve at the table

Enjoy!

Tricks for perfect potato gnocchi!

To prepare really perfect potato gnocchi, you need to follow a few small tricks:

  • The choice of potatoes is fundamental. You have to choose the old ones, as the new ones, being very watery, would absorb too much flour making the gnocchi chewy
  • The potatoes must be cooked on a low heat, to prevent the skin from splitting and therefore the potatoes become soaked with water. To check the cooking degree of the potatoes, simply skewer them with a fork: if you don’t feel resistance to the center, then they are cooked
  • It is important to knead the gnocchi when the mashed potato is still warm and very quickly, in order to prevent the flour from releasing too much starch thus hardening the dough
  • The amount of flour to be used is purely indicative since each potato has its own absorption capacity so it is better to start with a small dose and then add more as the other
  • The dough is ready when it turns out to be nice soft but not sticky
  • Once ready, the gnocchi must be left to rest in the air for about 20 – 40 minutes. Thanks to the rest, they will dry out slightly on the surface and will retain their striped shape even after cooking. In addition, immediately cooking the potato gnocchi in boiling water could make them stick together! At the same time, leaving the gnocchi in the air for more than 3 hours could ruin the dough differently because this could darken excessively or an excessive crust could form with an interior that is too soft

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