Potato Gnocchi Recipe
Potato Gnocchi Recipe by Chef Luca De Santis, step by step with the cooking video. Light, fluffy potato gnocchi made with baked floury potatoes and very li
Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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Italian
Potato Gnocchi
Light, fluffy potato gnocchi made with baked floury potatoes and very little flour.
The story of the dish
Potato gnocchi spread through northern Italy after potatoes arrived from the Americas; in Rome the tradition is 'giovedì gnocchi', gnocchi on Thursday.
The name: Gnocchi probably comes from nocchio, a knot in wood, or nocca, knuckle.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| floury potatoes | ≈ 1 kg | ≈ 2¼ lb |
| flour 00 | ≈ 250 g | ≈ 2 cups |
| egg optional | ≈ 50 g | ≈ 1 egg |
| salt | ≈ 8 g | ≈ 1½ tsp |
| butter and sage or tomato sauce to serve | ≈ 80 g | ≈ 6 tbsp |
| Parmigiano Reggiano to serve | ≈ 40 g | ≈ ¼ cup |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Camera | π Buy | π Buy |
| Gnocchi Maker | π Buy | π Buy |
| Potato Masher | π Buy | π Buy |
| Large Wooden Board | π Buy | π Buy |
| Pasta Cookbook | π Buy | π Buy |
| Mixing Bowl | π Buy | π Buy |
Also used: potato ricer · slotted spoon
Method
- Bake or boil the potatoes in their skins until tender, peel while hot and rice them.
- Let the steam out, then add salt, egg and most of the flour.
- Knead just until a soft dough forms, adding flour only if sticky.
- Roll into ropes, cut into pieces and roll on a fork or gnocchi board.
- Cook in boiling salted water and lift out as soon as they float.
- Toss in butter and sage or tomato sauce and serve with Parmigiano.
π¨π³ Chef’s tips
- Rice the potatoes hot and use as little flour as possible for light gnocchi.
Nutrition per portion estimate · 1 of 4
520kcal
14 gprotein
88 gcarbs
12 gfat
Allergens
GlutenEggsMilk
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