Prep 30 mins
Cook 45 mins
My nanna was from Italy, I loved it when she made gnocchi. It is a very time consuming process, but well worth the effort! The recipe can be varied with the addition of other ingredients (spinach, pumpkin, mushroom, herbs...) just let your imagination run wild! Serve with any sauce that tickles your fancy & lots of parmesan!!!
- 1 kg old potato, cooked & mashed
- 2 cups all-purpose flour
- 1 egg, beaten
- 1 pinch nutmeg
- salt and pepper, to taste
- 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.
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!
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.
Very easy to make. The gnocchi was very light as other reviews stated. Baked my potatoes so they would be drier and not add any extra moisture. Dought was sticky but easy to work with. This will now be the recipe I use to make gnocchi from now on.