in Italy

Homemade gnocchi

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Ingredients for 4 servings:

  • 1 kg potatoes, floury
  • 1 egg(s)
  • ½ tsp salt
  • 250 g flour
  • butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Italian potato dumplings

Boil the potatoes until soft, peel them, and press them through a potato ricer while still hot onto a lightly floured baking board. Lightly season with salt, add the egg, and knead with the flour, using only enough flour until the dough no longer sticks to your fingers. Take an egg-sized amount at a time and shape into a log (approx. 1 1/2 cm in diameter). Cut off pieces about 2 cm long and roll them over the inside of a fork with your thumb. Place the gnocchi in plenty of boiling salted water and let it stand for a few minutes (reduce the heat). As soon as the gnocchi float to the top, remove them with a slotted spoon and drain well. Toss them in a pan with a little butter and serve with any sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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