Gnocchi di patate have a special place in the Italian cuisine and there are countless wonderful ways to prepare it. They are traditionally made from potatoes and are therefore somewhat lower in calories than conventional pasta. You can now buy packaged gnocchi in almost every supermarket, but fresh homemade is just a thousand times better. It’s not difficult, but takes a little time.
- Red potatoes 1 kg
- Flour 00 300 g
- Medium eggs 1
- Fine salt to taste
- Some semolina (against sticking)
- Place the potatoes in a large pot and cover with plenty of cold water.
- When the water comes to the boil, allow about 30-40 minutes, depending on the size of the potatoes. Test the potatoes with a fork: if it goes to the middle without difficulty the potatoes are ready and can be drained.
- Sift the flour on a flat and clean surface and make a well.
- Peel the potatoes and mash them while they are still hot onto the flour. Then add the lightly beaten egg then and a pinch of salt.
- Knead the mixture with your hands until it is soft but firm. If you overwork the dough, the gnocchi will become hard when cooked.
- Dust the surface with some semolina if needed. Take a part of the dough and roll it out with the tips of your fingers to obtain a 2 cm thick roll. In the meantime, keep the remaining dough covered with a cloth to prevent it from drying out.
- Cut the rolls into chunks and press lightly with your thumb to obtain that characteristic indent.
- As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced out.
- Now they are ready to be cooked. Place a large pot with water on the stove and add 2 tbsp of salt. When the water has come to the boil add a few gnocchi at a time into boiling salted water; as soon as they come to the surface, the gnocchi are cooked and can be taken out of the water with a spatula.
- Let them drain. Transfer onto a warm bowl and dress them in a sauce of your choice (see tips).
- When using a potatomasher there is no need to peel the potatoes as the skin will remain in the masher.
- Instead of boiling you can also steam the potatoes for a ligther texture and more intense taste. This takes 35- 45 minutes.
- A simple and delicious way to eat the gnocchi is with sage heated in il circolo extra vergine olive oil. So, additionally you would need: 3 tbsp of il circolo extra vergine olive oil, 6 sage leaves (or more depending on the strength and your taste) and grated parmesan cheese. Heat the olive oil in a large frying pan and add the sage leaves. When the leaves start to turn crispy and dark green, turn off the heat. Add the gnocchi and dress them with the sage infused oil. Serve warm with grated parmesan cheese.