Are you looking for a typical gnocchi recipe? Look no more!
Gnocchi are a very traditional dish in Italy, usually made on Sunday or for holidays and special occasions. These little soft but chewy pillows are perfect with a rich meat tomato sauce, but also with pesto, butter and sage or also with anchovies and broccoli.
Usually potatoes are mashed with a special tool (below), not the usual masher, because there should not be lumps into the dough to get the best result.
The recipe for making gnocchi is easy and they freeze very well, I usually make more and freeze them, so I can have gnocchi even when I do not have much time to cook. Simply boil the gnocchi for a couple of minutes, drain, cool and freeze on a large baking tray lined with parchment paper, as soon as they’re enough cooled down to be handled without sticking to each other (about two hours), transfer them into a ziplock bag. They will keep for at least 3 months.
Try using the same sauce I used to make lasagne to season this gnocchi, with a generous amount of greated pecorino on top you will get the true taste of a classic home made Italian recipe.
Ingredients for preparing Gnocchi
- 600gr potatoes
- 300gr flour
- 1 egg
- 1 pinch of salt
boil the potatoes whole, skin on, and peel them once cooked
mash them, but do not use a food processor otherwise they’ll become creamy ad it will be almost impossibile to obtain a decent dough
pour mashed potatoes in a bowl and add the other ingredients, mix with a spoon or with a spatula then with your hands until you get a firm dough (it will still be a little sticky, but do not add too much flour otherwise they’ll become too hard when cooked)
roll the dough into cylinders and then cut into 2cm dumplings. You can now choose to roll each dumpling onto a fork to get the striped shape that will gather more sauce or you can simply make an indentation with your finger.
cook gnocchi into abundant boiling water and drain. Serve with meat sauce, butter and sage, cheese sauce or pesto