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Traditional Potato Gnocchi Recipe
Potato gnocchi is a type of fresh Italian pasta usually made from potatoes, flour and eggs. The ingredients are combined to form a soft dough, which is then cut into pieces and rolled into cylinders.The cylinders are then cut into small portions and pressed with a fork or gnocchi board to create indentations. They are then boiled in salted water until they float to the surface.
Ingredients
For Potato Gnocchi
- 500 g potatoes - 1.1 pound
- 150 g flour - 1 cup
- 1 egg
- ½ teaspoon salt
For the Seasoning
- 30 g unsalted butter - ¼ stick
- 4 sage leaves
- black pepper - ground, to taste
- parmigiano cheese - grated, to taste
Instructions
How to Make Gnocchi
- Wash and place the potatoes in a large pot of cold, salted water. Boil the potatoes with the skin on so they absorb less water. Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Occasionally use a fork to check for doneness.
- When cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel the potato is to stick a fork in it and peel it with a knife.
- Put the flour on your work surface and make a well in the center. Place the potatoes in a potato ricer and mash them right on top of the flour.
- In a separate bowl beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes.
- Knead the ingredients with your hands, quickly and briefly. Long kneading will make the dough sticky. Potato gnocchi dough should be kneaded lightly, possibly while the potatoes are still warm, because the heat helps the ingredients come together.
- Quickly form a ball. If the dough is too soft and sticky, add 1 teaspoon potato starch instead of flour. You want a soft but firm ball.
- Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (½ inch) wide. If it's too long, cut it in half and work one piece of rope at a time.
- Cut the dough roll every 2 cm (about 1 inch) to make small cylinders. Set aside on a lightly floured surface. Repeat with the rest of the dough.
- You can now use a previously floured gnocchi board. Slide your gnocchi onto the gnocchi board, pressing lightly with your thumb in the center. If you like, you can place a fork on your work surface and push each gnocchi from the base of the fork tines upward into a decorative shape.
- Continue to make the potato gnocchi until all the dough is done. Allow the gnocchi to sit at room temperature for 20 minutes before cooking.
How to Cook Gnocchi
- Fill a large pot with water and bring to a boil. When it comes to a boil, add the coarse salt.
- Then add the gnocchi a few at a time, stirring once or twice to make sure they don't stick.
- Cook until the gnocchi float to the surface.
- When they float to the surface, remove them with a slotted spoon and place them in the saucepan with the sauce.
How to Season with Sage Butter Sauce
- Melt the butter in a skillet over medium heat and add the sage.
- Drain the gnocchi with a slotted spoon and add them to the skillet. Cook for 1 to 2 minutes, stirring.
- Add the grated Parmigiano and freshly ground black pepper. Stir and serve.
Nutrition
Serving: 100gCalories: 1209kcalCarbohydrates: 202gProtein: 31gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 228mgSodium: 1262mgPotassium: 2334mgFiber: 15gSugar: 4gVitamin A: 997IUVitamin C: 99mgCalcium: 116mgIron: 12mg
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