Community Pick
Nanna's Gnocchi
photo by limeandspoontt
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 kg old potato, cooked & mashed
- 2 cups all-purpose flour
- 1 egg, beaten
- 1 pinch nutmeg
- salt and pepper, to taste
directions
- Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
- Knead lightly with your fingertips to make a firm but soft dough.
- Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
- Cut the rolls into small 1 inch pieces.
- Press each piece over the back of a fork, pressing lightly with 2 fingers.
- Bring a large pot of salted boiling water to simmering point.
- Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
- Remove with a slotted spoon.
- Serve with your favourite pasta sauce and parmesan cheese.
Reviews
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This is the definitive way to make gnocchi. I used to sit on my grandmothers lap while she taught me to roll the dough. Those who had problems with this recipe must have done something wrong. The best way to insure a light gnocchi is to dry cook the potatoes, either bake or microwave. Then allow to cool and either rice them or pass through a food mill. Regular mashing techniques leave too many lumps, which make the dough difficult to roll. Mix lightly and allow to sit for 30 minutes to allow the flour to absorb the moisture before rolling. This is a learned technique. Keep trying, and don't fall for gimicks. This is the oldest and most recognized method. It makes a wonderful gnocchi!
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My Dad was from Calabria, and we spent many a Sunday morning sitting around the kitchen table making a big batch of gnocchi. Dad would make the dough and us kids would roll the pillows. We all knew the process but no one knew the actual recipe. When dad passed the secret died with him until I found your recipe. One look at it and I knew I had found the recipe Pop used! The only difference was the nutmeg, making these delicious little bundles of love brought back so many memories. Thanks for sharing Marli!
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This was my first time making gnocchi, and they turned out great! They were like biting into light fluffy pilows. The 1 kg potato converted to 4 cups mashed (from food mill). The only thing I would change, is to add more salt. I would recommend doubling the recipe, so you can freeze them for a quick and easy dinner. Thanks soo much for this recipe! I will never eat store-bought gnocchi again. They can't even compare.
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This was amazing !!! Here are some commens, I believe it would serve only 3-4 instead of 6. I followed up on the advice of s/o and cut them in smaller pieces. Another thing to keep in mind for next time, is to add even more salt. Except for that, as I said before, absolutly amazing. Made it w/ a Salsa Rosa sauce. This is a keeper ....
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Tweaks
RECIPE SUBMITTED BY
Marli
Australia
G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!