Potato gnocchi are traditional Italian little dumplings made with potatoes and flour, usually served as first course. Despite the simplicity of this recipe, gnocchi are a very versatile meal. Because of their consistency and taste, they are delicious with any kind of condiment. I usually toss them with tomato sauce or ragu’ sauce(Italian meat sauce), but they are great even with browned butter and sage or Extra Virgin Olive Oil and grated Parmigiano Reggiano.
Simple, quick, inexpensive and delicious, the perfect alternative to pasta.
2 pounds potatoes
2 cup all-purpose flour
1 pinch sea salt
Fill a medium pot with cold water and salt.
Peel and wash the potatoes and place them into the pot.
Bring to boil and cook until the potatoes are tender throughout.
Flour a work surface.
Place the flour in the center of the floured work surface.
Make a well and mash the potatoes with a potato ricer into it.
Add the egg and a pinch of salt.
Mix all the ingredients together with a fork then knead with your hands.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces.
Drop the gnocchi into a pot of boiling salted water and cook until they rise on top (usually 1 minute).
Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate the gnocchi.
Toss with tomato sauce, ragu’ sauce or browned butter and sage.
Sprinkle with Parmigiano cheese.
Photo by Maurizio “OttO” De Togni