Recipe for Gnocchi di Patate

Let me show you how I make Gnocchi di Patate, a delicious Italian potato gnocchi that originates from Northern Italy, especially the regions of Piedmont and Lombardy. This comforting dish is a staple in Italian kitchens, known for its tender, pillowy texture that pairs beautifully with a variety of sauces. From my own personal experience, the secret to perfect gnocchi is all about the right potatoes, starchy ones, not too watery, which helps keep the gnocchi light and fluffy.

What to Expect:

When making gnocchi, expect a soft, light dough. Don’t worry if they look imperfect, they’re homemade, and that’s part of the charm! The key is not to overwork the dough or cook them too long. Once cooked, they should have a smooth, soft texture that melts in your mouth.

Recipe for Gnocchi di Patate

Ingredients:

• 1 kg (2.2 lbs) of starchy potatoes (red potatoes are ideal)
• 300 g (2 ¼ cups) of Type 00 flour
• 1 medium egg
• Fine salt (to taste)
• Semolina flour (for dusting)
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Prep Time: 10 minutes

Course: Main dish or side dish

Equipment Needed:

Potato masher, large pot, cutting board, sharp knife, gnocchi board or fork

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Method:

1. Cook the Potatoes: Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 30–40 minutes, depending on the size of the potatoes. Test doneness by poking a fork into a potato, if it slides in easily, they are done. Drain and let cool slightly.
2. Mash the Potatoes: While still warm, peel the potatoes (or keep the skins on if using a potato masher). Mash them finely on a clean, flat surface dusted with flour. If using a fork, you may need to mash them longer to avoid lumps.
3. Form the Dough: Create a well with the mashed potatoes and add the flour and a pinch of salt. Crack the egg into the center and gently mix everything with your hands until you form a soft dough. Be careful not to overwork it, as this can make the gnocchi tough.
4. Shape the Gnocchi: Divide the dough into portions and roll each into a log about 2 cm (¾ inch) thick. Cut into small pieces, about 2 cm each. To shape them, you can roll each piece on a gnocchi board or use a fork to make the classic grooves that help sauces cling to the gnocchi.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water. When they float to the surface (usually within 2-3 minutes), they are ready to be removed with a slotted spoon.
6. Serve: Serve your gnocchi with a rich sauce like butter and sage, marinara, or a creamy gorgonzola sauce.

Variations:

• Egg-Free Version: Simply omit the egg and increase the flour slightly. The texture may be slightly different but still delicious.
• Flavored Gnocchi: You can add pureed spinach, pumpkin, or even beetroot to the dough for a colorful twist.
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Tips & Substitutions:

• Potatoes: Use starchy potatoes like Russets or Yukon Golds for the best texture.
• Dough: If the dough feels too sticky, add a little more flour, but be careful not to overdo it, as it can make the gnocchi dense.
• Freezing: If you want to make gnocchi ahead of time, lay them out on a baking sheet, freeze them until solid, then transfer them to a freezer bag. They can be cooked straight from frozen.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 7g
• Carbohydrates: 65g
• Fat: 4g
• Fiber: 4g
• Sodium: 10mg

Closing Thoughts:

I hope this guide has made making Gnocchi di Patate seem a little less daunting or have you tried it before? Please, be honest, and let me know in the comment below! I like to hear feedback from a real person like you, so please, leave your honest comment.