Recipe by *Marli*
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!!!
Top Review by awilliams234
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!
- 1 kg old potato, cooked & mashed
- 2 cups all-purpose flour
- 1 egg, beaten
- 1 pinch nutmeg
- salt and pepper, to taste
Directions See How It's Made
- 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.