Local Aromas – Online cooking school
We are happy to share our recipe for Italy’s #1 comfort food: ‘gnocchi di patate’, the Italian name for potato gnocchi. These light, fluffy potato dumplings are very easy to make and are simply delicious! Foodie Sisters, Benedetta and Valeria, will show you how to make ‘gnocchi di patate’. This is our family recipe and you will just love it!
Potato Gnocchi
Serves 4
600 g potatoes, red or old potatoes (new potatoes contain too much water)
200-250 g all-purpose flour
1 egg
pinch nutmeg
salt
Place the unpeeled potatoes into a large pan of cold water. Bring to the boil then simmer on medium heat until tender and easily pierced with a skewer (about 20-30 minutes). To avoid the gnocchi being too wet, use floury potatoes and leave the skins on when boiling to avoid the potatoes absorbing excess water.
Drain the potatoes and, when they are cool enough to handle, pass them through a potato ricer. There is no need to remove the skin as it will remain inside the potato ricer. Here is Mamma Giuliana’s tip on how to mash boiled potatoes. Leave to cool.
Once the potatoes are cold add the flour, egg, and nutmeg, and season with salt. Use a fork to pull the ingredients together. When the dough starts to form, use your hands to knead the mixture together. It should be loose and airy, so don’t over-knead.
Divide the dough into quarters and then roll each one into a sausage shape, about 2-3 cm thick. Cut the gnocchi and, if you have one, roll them down a gnocchi board to create grooves. If not, roll them down the back of a fork for the same effect.
Place the prepared gnocchi onto a lightly floured tray and place in the refrigerator until needed.
Bring a large saucepan of salted water to the boil then carefully add the gnocchi. Stir once to prevent the gnocchi from sticking and then cook until they rise to the surface (1-2 minutes) before scooping them out with a slotted spoon and tossing them into your preferred sauce.nbsp;