Gnocchi
Italy's pillowy potato dumpling pasta, made from just boiled potato, flour, and egg. Boiled until soft and chewy, then tossed in tomato sauce or brown butter and sage for a simple yet lovely plate.
Ingredients
- Potatoes · starchy, floury type500 g
- Flour · all-purpose, adjust to dough150 g
- Egg yolk1
- Salt1 tsp
- Nutmeg · a pinch, optional
- Tomato sauce
- Tomato sauce · or marinara1.5 cups
- Garlic · minced2 cloves
- Olive oil2 tbsp
- Basil · to taste
- Parmesan · to serve
Steps
- ⏲ 25 min
Boil or steam the potatoes whole until fully tender, then peel them while hot and mash until smooth.
- ⏲ 5 min
Let the mash cool slightly, then add salt, nutmeg, and the egg yolk. Work in the flour a little at a time, just until it barely comes together — overworking makes it tough.
- ⏲ 10 min
Roll the dough into long ropes, cut into 2cm pieces, and roll each over a fork to make ridges.
- ⏲ 3 min
Boil a pot of salted water, drop in the gnocchi, and once they float, cook 30 seconds more and lift them out.
- ⏲ 4 min
Fry the garlic in olive oil and warm the tomato sauce. Add the gnocchi and toss gently to coat.
- ⏲ 1 min
Top with basil and Parmesan and serve.
Tips & Variations
Variations
- Gnocchi alla sorrentina: Topped with tomato and mozzarella, baked.
- Brown butter & sage: Melt butter until nutty and add sage.
- Gorgonzola cream: Toss in a melted gorgonzola cream sauce.
- Ricotta gnocchi: Use ricotta instead of potato for a lighter version.
Tips
- Use starchy (floury) potatoes and keep them dry so the dough isn't wet.
- Add the least flour possible — less means softer, chewier gnocchi.
- Bring the dough together gently; don't knead it long.
- Scoop the gnocchi out as soon as they float so they don't turn mushy.
- Freeze extras spread on a tray, then boil them straight from frozen.
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