How To Make Gnocchi
Recipe Information
Gnocchi
Cultural Context
Gnocchi, originating from Italy, are soft dumplings traditionally made from potatoes and flour. They are a staple in Italian cuisine, often served with various sauces, showcasing the versatility of simple ingredients. In modern cooking, gnocchi have gained global popularity, with variations incorporating different ingredients like spinach or ricotta, appealing to diverse palates.
potatoes
🥗Healthier: sweet potatoes
💰Cheaper: mashed potatoes
Sweet potatoes add nutrients and flavor.
parmesan cheese
🥗Healthier: nutritional yeast
💰Cheaper: grated pecorino
Nutritional yeast is dairy-free and adds umami.
egg
🥗Healthier: flaxseed meal
💰Cheaper: aquafaba
Flaxseed meal is a binding agent and vegan.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is heart-healthy and flavorful.
To serve eight as a main course, you will need one kilogram of potatoes, Giancarlo recommends King Edwards, as they are neither too floury nor too waxy.
Boil the potatoes. Place one kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Add three teaspoons of rock salt and leave to boil. Don't put the potatoes into the pan once the water is boiling, as this will cause the skin to split and make the potatoes soggy.
When the potatoes are tender, after about twenty minutes of boiling, turn the heat off and tip them into a colander to drain. Use a tea towel to hold the potatoes as you peel away the skins with a knife.
Pass the still hot potatoes through the passatutto. Giancarlo prefers this method, as air gets trapped in the potatoes, making for a lighter gnocchi. If you don't have one, you can use a regular potato masher, but the end result won't be as good.
Add the egg and flour. Add two generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add two handfuls of the 300 grams of double o flour and mix until it is all absorbed.
Form a dough. Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together until it forms into a dough. Knead lightly until it reaches a pliable consistency.
Form the gnocchi. Sprinkle the surface with flour, slice a fist-sized piece from the dough ball, and roll out into lengths that are about three centimeters thick. Use a flexible knife to cut off two centimeter pieces. Repeat until you have used all of the dough. Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
Cook the gnocchi. Fill a large pan with water and add three teaspoons of rock salt. Place over high heat, put on the lid, and bring to the boil. Tap the gnocchi from the tray into the boiling water, give them a little stir, and leave them to cook for about two minutes. When the gnocchi have all bobbed to the surface, they're ready.
Scoop them out with a sieve, shake off the water, and transfer them to a tray. Drizzle over a little olive oil and give the tray a shake. Stir the gnocchi into a warm sauce of your choice. As a final touch, you can grate a little pecorino cheese over the top.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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