Potato gnocchi

Potato gnocchi

Gnocchi di patate

By
From
Venice
Serves
8
Photographer
Helen Cathcart

Gnocchi are best made with potatoes that are neither too fluffy nor too smooth and the Italians say they should be boiled in their skins so that the water doesn’t saturate the potatoes. The secret to light gnocchi is to trap as much air inside as you can by pushing the cooked potatoes through a sieve, a passatutto (food mill) or a ricer. Freezing gnocchi before they are cooked can give an even better result than cooking from fresh, as they tend to hold their shape better. A Venetian pasta maker told me that his mother would fry any leftover cooked gnocchi for breakfast with butter, and then dust them with sugar and cinnamon.

Ingredients

Quantity Ingredient
1kg potatoes, (desiree work well)
2 eggs, beaten
300g ‘00’ flour
2 teaspoons fine salt
freshly ground black pepper

Method

  1. Bring a large pan of salted water to the boil and cook the potatoes in their skins until tender – this may take up to 1 hour, depending on their size. Drain and peel them while they are still hot, by holding them in one hand with a fork or a cloth and peeling the skin away with a knife in the other hand.
  2. Pass the potatoes through a sieve, ricer or food mill into a large mixing bowl. Stir in the egg with a wooden spoon. Add the salt and a good twist of black pepper, then add half of the flour and combine. Pour the rest of the flour into a mound on to the work surface, make a well in it and put the dough into the well. Use your hands to knead in the rest of the flour to form a firm but pliable dough.
  3. Lightly flour a large board or section of your work surface next to where you are preparing the gnocchi. On a clean surface, roll the dough into long sausages around 2 cm wide. Cut the sausages into 2 cm lengths. Gently roll each piece into a ball between your palms. Use the side of your thumb to carefully roll the ball on a grater to make indentations and form a pattern, then place the gnocco on to your floured board. Repeat this for the rest of the dough. As you roll the gnocchi on the grater a cavity will also from where your thumb was. This and the indentations will be perfect to collect the sauce.
  4. Bring another large saucepan of salted water to the boil. Drop in the gnocchi and when they bob up to the surface they are done – this takes about 2–4 minutes. Drain well and toss into a sauce.
  5. If you plan to freeze your gnocchi before cooking, spread them out on a well-floured baking tray, making sure they don’t touch each other, and put the tray in the freezer. When frozen (which takes around 3 hours), shake off any excess flour and transfer the gnocchi to a freezer bag to take up less space. Use within 3 months. To cook from frozen, allow an extra 1–2 minutes cooking time.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again