Gnocchi di Patate con Salsa di Noci Recipe Guide

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Gnocchi di Patate con Salsa di Noci

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot
• Potato masher or ricer
• Mixing bowl
• Rolling Pin
• Knife or bench scraper
• Fork (for shaping gnocchi)
• Saucepan for the sauce
• Wooden spoon

Ingredients

  

• Ingredients
• For the Gnocchi:
• 2 pounds 900 g of starchy potatoes (like Russets)
• 1 ½ to 2 cups 190-250 g all-purpose flour (plus extra for dusting)
• 1 large egg
• Salt to taste
• For the Salsa di Noci:
• 1 cup 120 g walnuts
• 1-2 cloves of garlic adjust to taste
• 1 cup 240 ml extra virgin olive oil
• 1 cup 240 ml water (or more for desired consistency)
• ½ cup 50 g grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions

 

• Step-by-Step Instructions
• Prepare the Potatoes
• Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 20-30 minutes, depending on the size. You can check by inserting a fork; it should slide in easily.
• Cool and Peel: Drain the potatoes and let them cool slightly. Once cool enough to handle, peel them while still warm.
• Make the Gnocchi Dough
• Mash the Potatoes: Using a potato masher or ricer, mash the potatoes in a large mixing bowl until smooth and free of lumps. Allow them to cool completely.
• Add Flour and Egg: Make a well in the center of the mashed potatoes, add the egg, and sprinkle in 1 ½ cups of flour and a pinch of salt. Mix gently with your hands or a fork until the dough starts to come together.
• Knead the Dough: Transfer the dough onto a floured surface and knead gently, adding more flour as needed, until the dough is soft but not sticky. Be careful not to over-knead, as this can make the gnocchi tough.
• Shape the Gnocchi
• Divide the Dough: Cut the dough into four pieces. Roll each piece into a long rope, about ½ inch thick.
• Cut and Shape: Using a knife or bench scraper, cut the ropes into 1-inch pieces. To shape each piece, use a fork to create ridges by pressing lightly on the top of the gnocchi. This helps the sauce adhere better.
• Cook the Gnocchi
• Boil Water: In a large pot, bring salted water to a boil.
• Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. Once they float to the surface, let them cook for another 2-3 minutes. Remove them with a slotted spoon and transfer to a warm plate.
• Prepare the Salsa di Noci
• Blend Ingredients: In a food processor, combine the walnuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped.
• Add Oil and Water: With the processor running, slowly drizzle in the olive oil and water until the sauce reaches your desired consistency. Season with salt and pepper to taste.
• Combine and Serve
• Toss Gnocchi with Sauce: In a large skillet, combine the cooked gnocchi and salsa di noci. Toss gently over low heat until everything is warmed through.
• Garnish and Serve: Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.
• Variations
• Herb-Infused Gnocchi: Add finely chopped fresh herbs (like basil or parsley) to the dough for added flavor.
• Vegan Option: Omit the egg and use aquafaba (chickpea water) or a flax egg as a binder. Use nutritional yeast in the sauce instead of Parmesan.
• Gluten-Free Gnocchi: Substitute all-purpose flour with gluten-free flour blends or po
  

Keyword Gnocchi, Gnocchi di Patate, Gnocchi di Patate con Salsa di Noci

Gnocchi di Patate, or potato gnocchi, is a beloved classic in Italian cuisine. Soft, pillowy, and perfect for soaking up sauces, they make a comforting meal that’s sure to impress. The addition of Salsa di Noci, a rich walnut sauce, elevates this dish, adding a creamy, nutty flavor that complements the gnocchi beautifully. From my own personal experience, this dish might seem a bit daunting at first, but with a little practice, you’ll find it incredibly rewarding to make fresh gnocchi at home. Let me show you how I make this delightful dish.

Notes on What to Expect

When making Gnocchi di Patate, expect a delightful combination of tender gnocchi paired with a creamy, nutty sauce. The texture of the gnocchi should be soft and light, and they should easily absorb the flavors of the sauce.

Recipe Overview

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 20 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories (per serving): Approximately 450 calories
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Main Dish

Equipment Needed

• Large pot
• Potato masher or ricer
• Mixing bowl
• Rolling pin
• Knife or bench scraper
• Fork (for shaping gnocchi)
• Saucepan for the sauce
• Wooden spoon
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Noci  now.

Ingredients

For the Gnocchi:

• 2 pounds (900 g) of starchy potatoes (like Russets)
• 1 ½ to 2 cups (190-250 g) all-purpose flour (plus extra for dusting)
• 1 large egg
• Salt, to taste

For the Salsa di Noci:

• 1 cup (120 g) walnuts
• 1-2 cloves of garlic (adjust to taste)
• 1 cup (240 ml) extra virgin olive oil
• 1 cup (240 ml) water (or more for desired consistency)
• ½ cup (50 g) grated Parmesan cheese (or nutritional yeast for a vegan option)
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Noci  now.

Step-by-Step Instructions

1. Prepare the Potatoes

• Boil the Potatoes: Place the whole, unpeeled potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook until tender, about 20-30 minutes, depending on the size. You can check by inserting a fork; it should slide in easily.
• Cool and Peel: Drain the potatoes and let them cool slightly. Once cool enough to handle, peel them while still warm.

2. Make the Gnocchi Dough

• Mash the Potatoes: Using a potato masher or ricer, mash the potatoes in a large mixing bowl until smooth and free of lumps. Allow them to cool completely.
• Add Flour and Egg: Make a well in the center of the mashed potatoes, add the egg, and sprinkle in 1 ½ cups of flour and a pinch of salt. Mix gently with your hands or a fork until the dough starts to come together.
• Knead the Dough: Transfer the dough onto a floured surface and knead gently, adding more flour as needed, until the dough is soft but not sticky. Be careful not to over-knead, as this can make the gnocchi tough.

3. Shape the Gnocchi

• Divide the Dough: Cut the dough into four pieces. Roll each piece into a long rope, about ½ inch thick.
• Cut and Shape: Using a knife or bench scraper, cut the ropes into 1-inch pieces. To shape each piece, use a fork to create ridges by pressing lightly on the top of the gnocchi. This helps the sauce adhere better.

4. Cook the Gnocchi

• Boil Water: In a large pot, bring salted water to a boil.
• Cook the Gnocchi: Drop the gnocchi into the boiling water in batches. Once they float to the surface, let them cook for another 2-3 minutes. Remove them with a slotted spoon and transfer to a warm plate.

5. Prepare the Salsa di Noci

• Blend Ingredients: In a food processor, combine the walnuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped.
• Add Oil and Water: With the processor running, slowly drizzle in the olive oil and water until the sauce reaches your desired consistency. Season with salt and pepper to taste.

6. Combine and Serve

• Toss Gnocchi with Sauce: In a large skillet, combine the cooked gnocchi and salsa di noci. Toss gently over low heat until everything is warmed through.
• Garnish and Serve: Serve immediately, garnished with fresh parsley and additional grated Parmesan if desired.

Variations

• Herb-Infused Gnocchi: Add finely chopped fresh herbs (like basil or parsley) to the dough for added flavor.
• Vegan Option: Omit the egg and use aquafaba (chickpea water) or a flax egg as a binder. Use nutritional yeast in the sauce instead of Parmesan.
• Gluten-Free Gnocchi: Substitute all-purpose flour with gluten-free flour blends or potato flour.

Tips

• Use Starchy Potatoes: Starchy potatoes like Russets yield the best texture for gnocchi. Avoid waxy potatoes.
• Resting Time: Allow the formed gnocchi to rest for about 10 minutes before cooking. This helps them hold their shape better.
• Sauce Consistency: Adjust the thickness of the sauce by adding more or less water to achieve your preferred consistency.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Gnocchi di Patate con Salsa di Noci  now.

Nutritional Information Per Serving

• Calories: 450
• Protein: 10g
• Carbohydrates: 70g
• Fat: 18g
• Fiber: 4g

Closing

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