Gnocchi di Patate (Potato Gnocchi)

There are many types of gnocchi in Italy (cornmeal gnocchi, ricotta gnocchi, gnocchi alla Romana, etc.). Probably the best-known gnocchi are the gnocchi di patate (potato gnocchi).

Gnocchi are an economical dish to make and a great and creative experience to share with children. Although a little difficult the first time you “try your hand” at this, gnocchi become fun when you get the hang of it.

The original and most classic version of potato gnocchi (according to the great food experts Carnacina and Veronelli – as well as my grandmother) is made with very good potatoes and flour only. Over the years and for the sake of ease in restaurants, eggs have been added to the recipe. I find the addition of egg makes the gnocchi less fluffy but it is certainly an option to make the process easier.

This is one recipe where you will need a kitchen scale to weigh the ingredients to take into account the relative humidity of your cooking environment. So, get out your equipment and have a go at it!

Ingredients:

• 2 Kg (of potatoes (preferable flaky Idaho or russet potatoes)

• 400 gr.(14.1 ounces) of sifted Italian 00 flour (or all purpose flour) plus some flour for dusting

• 100 grams (about 7T) of butter

• 120 grams (about 2/3 cup) of grated parmesan cheese

• 1 egg, beaten (optional)

• 5 liter (a little over 2 C or 1 pint) of your favorite pasta sauce (tomato sauce, ragú, pesto, cheese sauce or other)

Procedure:

Scrub the potatoes with a vegetable brush. Cook the potatoes in boiling water until done. Peel and mash the potatoes through a food mill or ricer into a large bowl. Let this cool to the warm stage.

Note: Some people prefer to bake the potatoes rather than boil them. What I am giving you is the classic Tuscan recipe and you can feel free to experiment.

Add the flour to the potatoes gradually and incorporate with a wooden spoon.

Optional: At this point, if you are having any trouble, you may want to incorporate the beaten egg, a little at a time, to help the dough stick together.

Place the dough on a kneading surface and knead gently (as you would bread dough) for a few minutes (about 5). Knead until the dough comes together and you can make a ball out of it.

You should have nice dough that holds together but is still relatively soft.

Cut off a piece of the dough (about the size of your fist), and roll into a cylinder or ‘rope’ on a dusted surface until it is about ¾ inches in diameter. Now cut the cylinder into 1 inch pieces.

Many restaurants cook the gnocchi at this stage. The real Italian tradition is to make gnocchi with ridges using the tines of a fork. Make sure everything you use (your fingers, the fork and the working surface) are well-dusted with flour to avoid sticking.

To create the ridges, press a piece of dough on a fork as you hold it. Press and roll the piece of dough over the fork with the thumb of your other hand so that you form ridges on one side and an indentation on the other side. This makes the gnocchi prettier and less thick. Place the ridged gnocchi on a single layer on a lightly floured dish or pan.

To cook the gnocchi, place them into a large pot of boiling and salted water. After a few minutes, the gnocchi will rise to the surface. Cook for one minute more then remove with a slotted spoon or skimmer and into a bowl or large plate.

Immediately toss the gnocchi with butter. You can serve them in this way with parmesan cheese or you can toss them in your favorite sauce. Serve immediately.

Buon appetito!