Genuine Italian Potato Gnocchi Recipe

Gnocchi are a standard Italian pasta, often made with potatoes and flour, that may be served in lots of scrumptious methods. Whereas pre-made potato gnocchi pasta is turning into more and more extra obtainable on retailer cabinets, these vacuum-sealed choices are a far cry from the good things. Not like many pasta shapes, gnocchi have to be handmade and contemporary so as to be appreciated.


Genuine Italian Potato Gnocchi Recipe | Make & Serve Gnocchi Pasta

Fortunately, it’s a easy pasta to make as soon as you realize a number of methods which we’ll share on this information! However first we have to dispel some myths, debunk some poor methods, and make clear a number of factors about gnocchi…

What Is Gnocchi?

The query actually needs to be “what are gnocchi?” because the phrase is definitely plural (gnocco being the singular). In Italian, “gnocchi” simply means “dumplings.” As in English, there are a lot of completely different sorts of meals which fall into that class.

Italy has quite a lot of gnocchi, past the well-known potato-based pasta. Gnocchetti Sardi, for instance, are a sort of Sardinian pasta that are made with semolina flour and water—no potatoes. Gnocchi alla Romana is one other basic potato-free variation, made primarily with flour, cheese, milk and eggs.

That being mentioned, when Italians speak about gnocchi they’re nearly all the time referring to potato gnocchi. However that didn’t all the time was once the case!

A Transient Historical past of Gnocchi

Gnocchi is a really outdated idea in Italian delicacies. The dish dates again to the Center Ages, if not past. Actually, we as soon as made a medieval gnocchi recipe which you’ll try right here!

Over the centuries, Italians made gnocchi with nearly all the pieces they might get their arms on: flour, cheese, eggs, bread, milk, meat—even cake and marzipan! However as soon as the potato was launched to Europe from the New World, it wasn’t too lengthy earlier than it grew to become an overwhelmingly widespread gnocchi ingredient. A lot so, that the point out of every other sort at the moment requires a clarifying caveat!

Potatoes grew to become so widespread in gnocchi due to the extremely mild, fluffy dough they produce when correctly made. Hold studying to discover ways to make your individual good gnocchi dough!

How Do Italians Serve Gnocchi?

So how are you speculated to eat gnocchi? Gnocchi may be served in quite a lot of methods and are fairly a flexible pasta. As a result of the potatoes carry fairly a little bit of taste into the pasta itself, gnocchi work effectively with delicate sauces, such because the basic butter and sage sauce that’s typically used to focus on ravioli.

Stronger flavors work effectively, too. Gnocchi pair excellently with pesto alla Genovese, as an example. It’s price mentioning that in Liguria, the place basil pesto is from, the sauce is mostly served with potatoes!

Like just about each pasta form, a easy tomato sauce works wonders with potato gnocchi. You possibly can even take gnocchi and tomato sauce to the subsequent degree by baking them into the Campanian basic: Gnocchi alla Sorrentina!

Normally, one of the best ways to combine gnocchi with sauce is to take action in a mixing bowl and utilizing a mushy spatula, quite than in a scorching pan with a wood spoon. That is uncommon for pasta, however it helps maintain the fragile gnocchi intact.


Gnocchi Served with Pesto alla Genovese | Gnocchi & Basil Pesto Sauce

Components Wanted for Making Gnocchi

Potato gnocchi are made with simply potatoes and flour. Full cease. You will discover a ton of recipes on-line that embody the addition of an egg or two into the dough, however the true deal omits it (and for good cause). An egg is a useful binder that may make gnocchi dough “idiot proof,” however the draw back is that your pasta will likely be dense and difficult. Skipping the egg means barely extra demand in your instinct, however for those who observe the recommendation beneath and make egg-free gnocchi you’ll be rewarded with the very best gnocchi conceivable!

The perfect potatoes for making gnocchi are starchy, russet potatoes. As a result of water is the enemy of gnocchi dough, outdated potatoes which have been sitting round for a number of weeks (and dropping moisture throughout that point) make the very best gnocchi pasta.

The kind of flour you want is all-purpose (or 00) flour. Hold loads available while you make gnocchi at dwelling since you’ll must steadily mud the pasta with further.

Make Excellent Potato Gnocchi Dough

Begin by cooking the potatoes. You’ll want about 7 oz. of uncooked potatoes per serving of pasta, however it could possibly’t damage to make some further, simply in case. When you can bake the potatoes, we often boil them. It’s essential to boil them with the pores and skin on, in order that they take in as little water as potential. When the potatoes are fork tender, drain them and allow them to cool simply sufficient you could safely deal with them.

Utilizing a paring knife, peel the new potatoes and mash them immediately onto a big, clear work floor. You possibly can mash them in any method you want, however we favor utilizing a potato ricer.

Now it’s time to start out kneading flour into the combo. There are two guidelines you need to observe when making gnocchi dough:

  1. Not like most different pasta, gnocchi dough is finest when kneaded as little as potential. Don’t be afraid to work the flour in, however you shouldn’t knead it a lot past the purpose the place you obtain a great texture.

  2. You need to add simply sufficient flour in order that the dough isn’t sticky, however no extra. The extra flour you add, the much less fluffy your gnocchi will likely be.

Begin by pouring some flour on high of the potatoes. For smaller quantities, begin with only a handful or two. There’s no correct amount however you may all the time add extra later, so go simple at first. Knead the flour into the dough, and maintain dusting it with extra till the combination doesn’t really feel sticky or cheesy in any respect. Then, cease! Your dough is prepared.

As you proceed to make your gnocchi, the dough will begin to take in the flour and can progressively develop into a little bit extra cheesy because it sits. That is regular. Don’t combine extra flour in! As a substitute, the stickiness will likely be remedied by frequent and liberal dusting of flour as you make the pasta.

Lower & Form Handmade Gnocchi

Now it’s time to make the gnocchi! It’s best to work in batches, so reduce off a small chunk of dough and roll it below your palms into a skinny snake, concerning the width of your ring finger. Utilizing a knife or bench scraper, reduce the dough strand into small items, every being about 1 inch (2.5cm) in size.

In the event you like, these little pillows may be completed gnocchi. Some folks go away them simply as-is. If you wish to enhance their sauce-holding capability, you may gently press a finger tip into the middle of every to make a gap within the center. To make your gnocchi further fancy, you should utilize a gnocchi board so as to add ridges alongside the again as effectively. Place a reduce gnocco piece on a flour-dusted gnocchi board and gently press/roll it alongside the floor with a fingertip or the aspect of your thumb. The outcome will likely be a stupendous gnocco with a cavity in a single aspect and sauce-gripping ridges on the opposite. Take a look at the video beneath to see the method in motion!

Organize your completed gnocchi on a clear towel dusted generously with flour, and ensure not one of the items contact one another to stop sticking. Talking of which…

It’s extraordinarily vital that, all through the gnocchi-making course of, you mud the pasta and dough typically and liberally with flour. While you’re rolling a snake out, mud it with some flour. After you chop the items, mud them with some flour. Mud your gnocchi board with flour. Mud the rolled items with flour. When doubtful, mud with flour. It will maintain the gnocchi from sticking with out incorporating extra flour immediately into the dough and sacrificing your fluffy texture.


Rolling Gnocchi Utilizing a Gnocchi Board

Prepare dinner Gnocchi

Gnocchi are maybe the best pasta to truly cook dinner, as a result of the pasta itself actually tells you when it’s completed cooking! Like “regular” pasta, carry a big pot of generously salted water to boil. Mud the gnocchi in your towel with a little bit extra flour for good measure, collect the perimeters of the towel to select the pasta up, and thoroughly pour them into the new water.

Very gently, stir the gnocchi to make sure that they don’t stick to one another or to the pot. Then, go away them alone and inside only a minute or two they’ll float and rise to the floor of the water. At that time, they’re cooked and may be skimmed off the floor with a slotted spoon.

Freeze Gnocchi for Later

You possibly can simply freeze gnocchi so that you simply all the time have some available. While you make the gnocchi, merely organize them on a baking sheet or platter as a substitute of a towel. Observe the identical guidelines, although: mud the floor with loads of flour and maintain the gnocchi from touching.

Place the tray of completed gnocchi immediately into the freezer. As soon as the pasta is frozen stable, you may switch the items right into a freezer bag or different handy container to save lots of area. To cook dinner, boil the pasta immediately from frozen and observe the identical steps as contemporary pasta—don’t thaw the gnocchi prematurely.

Watch the Pasta Grammar video the place we make gnocchi right here:


Prepare dinner Time: About 2 hours, relying on the amount you make and the shaping methodology you select

For this recipe, you’ll need:

  • Russet potatoes (about 7 oz. per desired serving)

  • All-purpose flour as wanted (there’s no correct amount, however have loads available)

  • Salt

  • Massive pot

  • Paring knife

  • Potato masher or ricer

  • Knife or bench scraper

  • Gnocchi board (optionally available)

  • Clear kitchen towels

  • Slotted spoon

Place the potatoes, pores and skin on, in a big pot and fill with water to cowl. Deliver the water to a boil and let the potatoes cook dinner till they’re fork tender—about 45-60 minutes. Drain the potatoes and allow them to cool till you may safely deal with them. Peel the new potatoes with a paring knife—the pores and skin ought to simply pull off.

Utilizing a potato masher or ricer, mash the new potatoes and place them immediately onto a big, clear work floor. Mud the potatoes generously with flour and start kneading them collectively right into a dough. As you knead, proceed to mud the potatoes with extra flour till the dough is now not sticky or cheesy in any respect. At this level, cease kneading or including flour.

As you make the gnocchi, mud the dough, pasta, work floor and instruments typically and liberally with extra flour. It’s essential to stop sticking, and dusting will maintain all the pieces dry with out incorporating extra flour immediately into the dough. When doubtful, mud!

It’s best to work in batches, so reduce a manageable chunk of dough off from the remainder and roll it below your palms into an extended snake, concerning the width of a hoop finger. Be sure the diameter of the strand is even and constant. Utilizing a bench scraper or knife, reduce the strand into small items about 1 inch (2.5cm) in size.

You possibly can both cook dinner these gnocchi as-is, or use a fingertip to press a gap within the heart of every piece to assist maintain sauce. For further fairly and fancy gnocchi, use a fingertip or the aspect of your thumb to press and roll every bit throughout the floor of a gnocchi board. It will end in a gap on one aspect and ridges on the opposite for max sauce-grippage!

Organize the completed gnocchi on a clear towel dusted liberally with flour. Hold every gnocco separated so that they don’t contact and stick. Repeat the steps till your whole dough has been formed into gnocchi.

Deliver a big pot of water to boil and salt it generously. Collect the perimeters of the towel collectively to elevate the gnocchi and pour them into the water. Stir them very gently to stop sticking. After cooking for only a minute or two, the gnocchi will float and rise to the floor of the water. Skim them off with a slotted spoon and switch into the sauce of your alternative.

Buon appetito!

Strive pairing your gnocchi with a easy, Italian tomato sauce! Wish to take issues to the subsequent degree? Give baked gnocchi a strive with the basic Gnocchi alla Sorrentina recipe!