Potato gnocchi (“Gnocchi di patate”) are an absolute classic of Italian cuisine. Like pasta, gnocchi (pronounced “Newokki”) are served as a first course, although they are not noodles. They are in fact small dumplings, which are usually made from potato dough. There are also other Italian gnocchi variants, such as bread dough gnocchi. The potato gnocchi are particularly popular in the Italian region of Abruzzo, for example.
By the way, like tomatoes, potatoes came to Europe from America in the 16th century. And they go particularly well together - for example basil gnocchi with tomato-ricotta sauce.
Homemade gnocchi dough (serves 4-6)
- 1 kg floury potatoes (peeled and cut into pieces of approx. 4 cm)
- 150-200 g flour (plus four for dusting)
- 1 egg (lightly beaten)
- Steam the potatoes for about 25 minutes and mash them down with a potato masher while still hot until they are very small. If you do not have a steaming basket or steam cooker, you can also boil the potatoes in water and drain. However, this means that the potatoes absorb more moisture. You will then need more flour in the next step so that the dough does not become too liquid.
- Using a fork, add the egg and a small amount of salt. Gradually mix in the flour. Then knead everything together with one hand to form a dough. Do not knead for longer than 5 minutes. If the dough becomes too sticky, add some extra flour.
- Form rolls with the dough (approx. 1.5 cm diameter) and cut of 2 cm pieces.
- Place the raw gnocchi on a lightly floured tea towel (absorbs moisture), sprinkle over a small amount of flour, and press in a groove pattern with a fork (this allows the sauce to stick better).
It's very easy to make your own gnocchi: Bring lightly salted water - 1 tsp. of salt per liter - to the boil in a saucepan and cook the gnocchi in individual portions. When they float to the surface, they’re ready. Now quickly remove using the ladle, allow to drip dry and serve straight away with a warm sauce or pesto at room temperature. If you don’t want to eat your gnocchi right away, you can also freeze them. Place the cooked gnocchi side by side on a plate and allow them to dry, then place the plate into the freezer for about 30 minutes, before freezing the gnocchi in a freezer bag. The gnocchi should be eaten within 2 months.
Italian cuisine is full of well-preserved traditions. That’s what makes it so consistent in terms of its quality, and simply immortal. We will show you how to create these refined dishes for yourself. We won’t just offer recipes, but also secret kitchen tips that you can use every day, and which lead to better results even without the recipes.