Light, fluffy, and delicate - and a true labour of love.
These traditional Italian potato and flour dumplings are truly delightful. Fluffy and pillowy, with ridges and an internal cavity, they not only melt in your mouth but also perfectly hold the sauce, offering a burst of flavour and texture with every bite.
I was intrigued about making them from stratch, and what was supposed to be a one-time attempt clearly became more than that.
Potato Gnocchi require just a handful of basic, inexpensive ingredients, and are truly worth the effort. However, be warned: once you master them, you'll never return to store-bought!
Gnocchi pair wonderfully with PESTO ALLA GENOVESE, a simple Tomato Sauce, and SAUSAGE AND PORCINI SAUCE.
Making Gnocchi might seem intimidating at first, and shaping them requires some practice, but they are really not difficult. You'll quickly get the hang of it, and one batch provides plenty of practice. Ultimately, their quality makes up for the effort.
I have seen 'lazy' versions where the dough is rolled into ropes, cut into pieces, and cooked without shaping. I prefer traditional Gnocchi with their ridges and thumbprint.
All the rolling and shaping may take some time, but if you can spare it, make a larger batch and freeze them. This way they become a perfect, quick mid-week evening meal, especially as they can be cooked straight from frozen, just requiring a bit more cooking time. With a quick tomato sauce, good-quality store-bought, or HOMEMADE PESTO, and a sprinkle of freshly grated Parmesan, it doesn't get much faster and tastier!
While Gnocchi should be pillowy-soft and light, they shouldn't really melt in your mouth; there should be a slight resistance with each bite. Since flour absorption, potatoes, and the size of eggs can vary, it's advisable to gradually add the flour to the dough until it is fluffy and light, yet compact and not sticky. If you're making gnocchi for the first time, you can test-cook a few pieces first to check the result. If they are too soft, simply add a bit more flour. Make sure to take note of the specific ingredients and amounts you used for future reference.
Hot tip: Gnocchi with Pesto are a greaet side dish for a barbecue.
(Skeptical Italian husband asking: why would you make them for a barbecue? And eating his words later, watching our guests happily devour them in sixty seconds alongside his expertly barbecued dishes).
Now, get a great playlist or favourite podcast going, relax, and start rolling!
Eva xoxox
How to prepare
HOMEMADE POTATO GNOCCHI
Recipe adapted from: Giancarlo Caldesi's cookbook: Return to Tuscany: How to Make Gnocchi
Signor Caldesi does not demonstrate how to shape Gnocchi into the classic form so I have added details and photos below. Additionally, I substituted nutmeg for the pepper in his recipe.
INGREDIENTS:
I prepare a large batch and freeze the leftovers for future use - see Tips below for more info.
1 kg starchy potatoes, unpeeled - preferably of similar size: King Edwards, Maris Piper, Desiree, etc (I read that red starchy varieties are ideal as they retain the potato better within the skin during boiling and are more flavourful. I used regular whie starchy ones.)
300 g '00' flour + extra flour for dusting
1 large egg
1 teaspoon salt
freshly grated nutmeg
more salt for boiling
Equipment needed: Potato Ricer
DIRECTIONS:
Gather all the ingredients.
Thoroughly wash the potatoes, then place them whole with their skins in a large pot and cover them with cold water. Bring the water to a boil, then lower the heat and simmer the potatoes until they are tender.
The potatoes are ready when a knife can easily pierce them and they should slide off the knife effortlessly. If they cling to the knife, continue cooking. If your potatoes vary siginificantly in size, remove the smaller ones as they finish cooking to prevent them from becoming waterlogged.
Drain the potatoes and peel them while they are still hot: use a kitchen towel to protect your hand from burns, and peel the skins off with a small knife.
Press the peeled and still hot potatoes through a potato ricer or passa tutto (food mill). This will incorporate air, making the gnocchi fluffier. It is crucial to complete these initial steps quickly, as the hotter the potatoes, the softer the Gnocchi will be.
Allow the riced potatoes to cool for a bit, then quickly mix in 1 egg. Season with 1 teaspoon salt and some freshly grated nutmeg, then stir. Incorporate two handfuls of flour to start with and mix well.
Turn the dough out onto a work surface. Gently knead the dough, incorporating more flour as needed, until it becomes soft, smooth, and pliable. If the dough sticks to the work surface, use a dough scraper to remove the sticky pieces and knead them back into the dough. Avoid overkneading and excessive handling, as this will make the dough stickier and require additional flour. The total amount of flour used will depend on the type of potatoes, the size of the egg, and the flour used.
Form the Gnocchi: cut off a small piece of dough. Dust the work surface with a bit of flour, then roll the dough piece into a long strand, approximately 2 cm thick. Cut the strand into 2 cm pieces.
Gnocchi are often served in this simple form, but I prefer them with their traditional ridges and shape because they hold more sauce and also give you a different mouthfeel.
To shape the Gnocchi, start by lightly flouring your hands and work surface. Take a piece of dough and then roll it over the tines of a fork to create the classic Gnocchi pattern and shape. To do so, hold the fork in one hand, with the tips of the tines resting on the work surface and the concave side facing up. Dip the tip of your thumb of the other hand in flour, place the Gnocchi on the top of the tines, and roll it downward, applying light pressure.
As you press and roll down, the Gnocchi will begin to flatten slightly, but this downward movement will also make it roll itself around your thumb, forming a small cavity inside. The image above shows this in an exaggerated way; the opening does not need to stay like that. Usually, the rolling action closes the Gnocchi, or you can softly press it together at the end, leaving just a small opening.
Arrange the Gnocchi on a floured surface. Continue with the remaining dough pieces adding them to the pepared surface in a single layer without letting them touch. It takes some practice, but with a dough made from 1 kg of potatoes, you'll have plenty of opportunity... and they don't all have to be perfect and identical; they'll all taste wonderful in the end.
Let the Gnocchi rest for 20-30 minutes. This will help them maintain their shape better during cooking.
Bring a large pot of water to a boil. Once boiling, add salt. Cook the Gnocchi in small batches: shaking off excess flour before adding them to the water, then reduce the heat slightly and let them cook gently. The Gnocchi will float to the surface when ready, which takes just a couple of minutes. Use a slotted spoon to remove them and add them to the prepared sauce.
Serve: Mix the Gnocchi well with the sauce and serve them with a sprinkle of freshly grated Parmesan or Pecorino Romano on top.
TIPS FOR HOMEMADE GNOCCHI:
Gnocchi consistency:
While Gnocchi should be pillowy-soft and light, they shouldn't feel moussy in your mouth; there should be a slight resistance with each bite. Of course they should also not feel chewy or rubbery.
Since flour absorption, potatoes, and size of eggs can vary, it's advisable to gradually add the flour to the dough until it is fluffy and light, yet compact. To ensure success, especially if you're making Gnocchi for the first time, you can test-cook a few pieces first to check the result. If they are too soft, simply add a bit more flour.
Make sure to take note of the specific ingredients and amounts used, for future reference.
Potatoes:
Use starchy potatoes for this recipe like Maris Piper, King Edwards, or Desiree.
Use potatoes of similar size. If your potatoes vary greatly in size, check the smaller ones for doneness first and take them out of the water once tender. Keep them warm by wrapping them in a kitchen towel until all the potatoes are cooked.
Begin cooking the potatoes in cold water. This step is crucial because the potato skins might split if placed directly into boiling water. Avoid boiling them rapidly, as this could also cause the skins to break, and they could become waterlogged on the outside, before being fully cooked inside. Instead, bring the water to a boil, then immediately lower the heat and simmer the potatoes until they are tender.
Potatoes are done cooking when a small knife can easily pierce them and they slide off effortlessly. If they cling to the knife, continue cooking.
Press the potatoes through a ricer while they are still hot. First of all this is easier, as once they are cooled, they become harder and more difficult to pass throug, and it also adds to the fluffiness of the Gnocchi.
Dough:
The dough should be soft, pliable, and not sticky. The total amount of flour used will vary based on the type of potatoes, the size of the egg, and the flour used, so add the flour in batches. Bring the dough together rather quickly, developing just a bit of gluten in the flour. Avoid overkneading and excessive handling, as this may make the dough stickier and require additional flour resulting in tough Gnocchi.
Make-ahead:
Homemade Gnocchi are best when freshly made, cooked, and eaten right away.
Although they can be stored in the refrigerator in an air-tight container for a short time, they may turn grey or become soft, increasing the chance of them sticking together.
If you are making a larger quantity for immediate use, shape them and place them in a single layer, and without touching, on flour-dusted kitchen towels. Sprinkle them with a little flour and cover them with more kitchen towels. If left for a while, they might dry out a bit, but that's not a problem, they will just require a little more cooking time.
If you don't plan to cook your Gnocchi within a few hours or on the same day, it's better to freeze them.
Freezing:
All the rolling and shaping may take some time, but if you can spare it, make a larger batch and freeze them. This makes for an ideal, quick, mid-week dinner, especially as they can be cooked straight from frozen, needing just a bit of extra cooking time until they rise to the surface. Paired with a quick tomato sauce, a high-quality store-bought or HOMEMADE BASIL PESTO, and a sprinkle of freshly grated Parmesan or Pecorino Romano, it doesn't get much faster and tastier!
To freeze, place the freshly made gnocchi in a single layer on a tray lined with lightly flour-dusted baking paper. Place the tray in the freezer and freeze the gnocchi for 1 to 2 hours or until they are firm on the outside. This will prevent them from sticking together later. Transfer the gnocchi into freezer bags or sealable containers, shaking off any excess flour, and freeze until needed. Gnocchi can last in the freezer for several weeks. You can boil them directly from frozen; they will just need a little extra cooking time to rise to the surface.
Sauces:
Gnocchi can be made with any kind of pesto or sauce, even robust sauces, such as SAUSAGE & PORCINI SAUCE. Keep in mind that the ridges will absorb some of the sauce, so add a bit of pasta cooking water to the pasta or sauce, and especially to pesto, to keep it liquid enough if necessary.
TEXT-ONLY RECIPE
HOME MADE POTATO GNOCCHI
Light, fluffy, and delicate - and a true labour of love.
Recipe adapted from: Giancarlo Caldesi's cookbook: 'Return to Tuscany': 'How to Make Gnocchi'
Signor Caldesi does not demonstrate how to shape Gnocchi into the classic shape so I added details and photos below. Additionally, I substituted nutmeg for the pepper used in his recipe.
INGREDIENTS:
I prepare a large batch and freeze the leftovers for future use.
1 kg starchy potatoes, unpeeled - preferably of similar size: King Edwards, Maris Piper, Desiree, etc (I read that red starchy varieties are ideal as they retain the potato better within the skin during boiling and are more flavourful. I used regular whie starchy ones.)
300 g '00' flour + extra flour for dusting
1 large egg
1 teaspoon salt
freshly grated nutmeg
extra salt for boiling
Equipment needed: Potato Ricer
DIRECTIONS:
Gather all the ingredients.
Boil the potatoes with their skins on: Wash the potatoes, place them with their skins on in a large pot and cover with cold water. Bring the water to a boil, lower the heat and simmer the potatoes until tender and can be pierced with a knife.
Peel the potatoes: Drain the potatoes and peel them while still hot.
Pass the peeled and still hot potatoes through a potato ricer or passa tutto (food mill). This will incorporate air, making the Gnocchi fluffier. It is crucial to complete these initial steps quickly, as the hotter the potatoes, the softer the Gnocchi will be.
Make the Dough: Allow the riced potatoes to cool slightly, then quickly mix in 1 egg. Season with 1 teaspoon salt and some freshly grated nutmeg, then stir. Incorporate two handfuls of flour to start with and mix well. Turn the dough out onto the work surface. Gently knead the dough, incorporating more flour as needed, until it becomes soft, smooth, and pliable, and no longer sticky. If the dough sticks to the work surface, use a dough scraper to remove the sticky pieces and knead them back into the dough. Avoid overkneading and excessive handling, as this will make the dough stickier and require additional flour. The total amount of flour used will vary based on the type of potatoes, the size of the egg, and the flour used.
Form the Gnocchi: cut off a small piece of dough. Lightly dust the work surface with flour, then roll the dough piece into a long strand, approximately 2 cm thick. Cut the strand into 2 cm pieces. Gnocchi are often served in this simple form, but I prefer them with their traditional ridges and shape because they hold more sauce and also give you a different mouthfeel. To form the Gnocchi, start by lightly flouring your hands and work surface. Take a piece of dough, dust it with a little flour, and then roll it over the tines of a fork to create the classic Gnocchi pattern and shape. To do this, hold the fork with one hand, with the tips of the tines resting on the work surface and the concave side facing up. Dip the tip of the thumb of your other hand in flour, place the Gnocchi on the top of the tines, and roll it downward toward the work surface, applying light pressure. As you press and roll down, the Gnocchi will begin to flatten slightly, but this downward movement will also make it roll around your thumb, forming a small cavity inside. The rolling action closes the Gnocchi, or you can softly press it together at the end, leaving just a small opening. Plave the Gnocchi on a floured surface. Continue this with the remaining dough pieces placing them on the pepared surface in a single layer without letting them touch. It takes some practice, but with a dough from 1 kg of potatoes, you'll have plenty of opportunity... and they don't all have to be perfect and identical; they'll all taste wonderful in the end.
Rest the Gnocchi: Allow the Gnocchi to rest for 20-30 minutes. This will help them to maintain their shape better during cooking.
Cook: Bring a large pot of water to a boil. Once boiling, add salt. Cook the Gnocchi in small batches, shaking off excess flour before adding them to the water. Reduce the heat slightly and let them to cook gently. The Gnocchi will float to the surface when ready, which takes just a couple of minutes. Use a slotted spoon to remove them and add them to the prepared sauce. Reserve some of the cooking water. Tip: Add some of the cooking water to your sauce for a creamy texture. In case of using Pesto, add 1 Tbsp of cooking water to the Gnocchi before adding them to the pesto. This will ensure that the Pesto stays creamy and the Gnocchi don't become too sticky.
Serve: Mix the Gnocchi well with the sauce and serve them with a sprinkle of freshly grated Parmesan.
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