Gnocchi are an extremely popular dish in Italy. They pair with almost any sauce, cook very quickly, and are surprisingly easy to make. The main ingredient is potatoes. The best ones to use are yellow-fleshed and slightly old, as they contain less water, meaning you won’t need to add too much flour. So if your potatoes have seen better days, don’t throw them away—turn them into delicious homemade gnocchi instead.

Serves: 4 | Preparation time: 20 mins | Cooking time: 30 mins

  • Potatoes (old ones are best): 500 g
  • Italian 00 Flour / Plain Flour / All-Purpose Flour: 200 g
  • Egg: 1
  • Salt: ½ tsp

Method

  • Peel the potatoes and boil them in a pot of water for about 30 minutes, or until tender. They’re ready when a knife passes through easily.
  • Cut the boiled potatoes into large cubes and let them cool to room temperature. Mash the potatoes and transfer them to a lightly floured work surface. Add the flour, egg, and salt, then knead everything together until you get a smooth, cohesive dough.
  • Divide the dough into three portions. Roll each portion into a long rope about 1.5–2 cm in diameter. Cut each rope into pieces roughly 2 cm long.
  • Shape the gnocchi using a riga gnocchi (see the photo below), a small wooden board with ridges that gives the gnocchi their traditional texture. If you don’t have a riga gnocchi, simply use the tines of a fork.
  • Bring a pot of salted water to a boil. Cook the gnocchi in batches. After 1–2 minutes, they will float to the surface—this means they’re ready. Remove them using a slotted spoon.
Riga Gnocchi

 

 

1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 5.00 out of 5)
Loading...