Gnocchi di Patate

Gnocchi di Patate is a simple recipe to use potatoes a different way. These light fluffy morsels are perfect served with sauces as a main dish. One of the easiest things about this recipe is you know when they are cooked as they rise in the saucepan. Just scoop them out and drain that easy. Serve them with a simple pesto, a tomato and garlic sauce or Bolognese sauce.

Gnocchi di Patate

An incredibly simple recipe to make Gnocchi at home. Even I can do it.

4.84 from 31 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 people

Calories: 343kcal

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Ingredients

 

MetricImperial

• 1 1/2 lbs boiling potatoes
• 1 cup all-purpose flour

Instructions

• Boil the unpeeled potatoes in a generous amount of water until they are tender.
  1 1/2 lbs boiling potatoes
• Do not test them too often, as piercing them will allow them to absorb more water.
• Drain and cool the potatoes until you can handle them, and peel.
• Puree them through a food mill or potato ricer.
• Add most of the flour to the mashed potatoes and knead it until it is smooth.
  1 cup all-purpose flour
• Stop adding flour when the mixture is soft, smooth, and still a little bit sticky.
• Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch (2 cm) pieces.
• This next part is more difficult to describe than to do.
• Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter.
• The gnocchi should roughly cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference.
• This takes a little practice, so try a few, and then roll the failures into balls and try again.
• Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water.
• When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon.
• Place on a heated platter and sauce with the sauce of your choice.

Notes

Add your favourite sauce

Nutrition

Calories: 343kcal | Carbohydrates: 77g | Protein: 9g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 9mg | Potassium: 637mg | Fiber: 5g | Sugar: 1g