Authentic Gnocchi di Patate Recipe
Gnocchi di Patate, or potato gnocchi, is a classic Italian dish that combines the humble potato with a touch of flour to create light, fluffy dumplings. These soft, pillowy bites are perfect when paired with your favorite sauces, from simple butter and sage to a hearty marinara. This recipe offers easy-to-follow steps to make homemade gnocchi that melt in your mouth. Ideal for cozy dinners and special gatherings, Gnocchi di Patate brings a comforting taste of Italy to your table.
Equipment
- Large pot
- Potato ricer or masher
- Fork
- Rolling board
- Knife or bench scraper
Ingredients
- 1 kg (2.2 lbs) starchy potatoes (Russet or Yukon Gold), peeled
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg, beaten
- Salt, to taste
Instructions
- Cook the Potatoes: Boil the potatoes in salted water until tender. Drain and let them cool slightly.
- Mash the Potatoes: Use a ricer or masher to mash the potatoes until smooth. Let the mashed potatoes cool completely.
- Form the Dough: Place the mashed potatoes on a floured surface. Add the flour and a pinch of salt, then pour the beaten egg over the mixture.
- Knead the Dough: Gently knead the mixture until it forms a soft dough. Avoid over-kneading, as this can make the gnocchi tough.
- Shape the Gnocchi: Divide the dough into smaller portions. Roll each portion into a long, thin rope about ¾ inch thick. Cut the rope into 1-inch pieces.
- Create Ridges (optional): Roll each piece over the back of a fork to create ridges that will hold the sauce better.
- Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
- Serve: Remove with a slotted spoon and toss with your preferred sauce, or lightly sauté in butter for a crispy finish.
Notes
For a richer flavor, sauté the boiled gnocchi in butter with sage leaves until golden. If you’re making gnocchi in advance, freeze them in a single layer on a baking sheet, then transfer to a bag for easy cooking later.
