Potato Gnocchi

Famous throughout the world, potato gnocchi are easy to make and can be served with a wide variety of sauces.
905 Views
 
MASTERY Level
25 min
906 Views
 
MASTERY Level
4 People
25 min
INGREDIENTS for 4 people

For yellow gnocchi:

1.1 lb potatoes

2.5 oz “00” (finely milled) flour

0.88 oz grated Parmigiano Reggiano cheese

1 egg

salt to taste

 

For red gnocchi:

1.1 lb potatoes

2.1 oz tomato concentrate

4.9 oz “00” (finely milled) flour

2 eggs

salt to taste

 

For green gnocchi:

1.1 lb potatoes

3.5 oz boiled spinach

4.9 oz “00” (finely milled) flour

2 eggs

salt to taste

Preparation

Boil the potatoes, starting with unsalted cold water.

 

When done, peel them and mash them on a kneading board. As soon as they reach room temperature, mix the mashed potatoes with the sifted flour, egg, a pinch of salt and, based on the recipe, the Parmesan, the finely chopped spinach or the tomato concentrate.

 

Swiftly knead it together by hand, just enough to obtain a smooth and elastic dough (if necessary, based on what potatoes you used, you can add some flour).

 

Bring the water to a boil in a pot. Divide the dough into several rolls approximately 1.5 centimetres in diameter, then cut them into approximately 2 centimetre-long pieces. If you like you can use the prongs of a fork to mark the gnocchi.

 

Boil the gnocchi in the salted boiling water.

 

When they float up, wait another minute then remove them with a skimmer spoon, dress them with your favourite sauce and serve piping hot.

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