How to cook perfect Italian potato gnocchi.. the real ones!

I love pasta. I love Nutella… and I love gnocchi too – actually, find me a thing that I don’t like… You all know what gnocchi are: soft, light, delicate and thick dumplings all made of white potatoes. In Italy they are typically homemade and they usually come with pesto or tomato sauce. I prefer tomato sauce. I think I’m very good at cooking gnocchi. My grandma taught me how to do it but believe me, it takes practice, patience, and constancy. Once you learn it’s very easy and fun.

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle)… Never say gnocca… it’s a funny way to describe a very beautiful woman but it’s considered rude and vulgar so please, don’t use it! …. However, women are allowed to say “gnoccolone” to describe a handsome man…

Just kidding!

POTATO GNOCCHI

servings 2 (1 potato per person)

for the gnocchi:

2 big white potatoes

2 cups (approximately 300 gr) flour

1 egg

1 tablespoon salt

for the dressing:

tomato sauce

Procedure:

Place the potatoes in a large pot filled with water and bring to boil. Cook until the potatoes are soft (45-60 mins). Peel  while potatoes are still hot and mash them on a work surface using a potato masher. Add the egg and the salt.

Mix to form a dough. Sprinkle flour on the dough and work it with your hands. The dough must be soft and fluffy.

Cut the dough into pieces. Sprinkle the work surface with a little flour. Roll the dough into one stick and cut it into pieces 2 cm long.

Roll the pieces along the prongs of a fork. I use a special ridged tool that us sold in kitchen specialty stores. It’s not easy to find it. Press the gnocchi with your thumb with a rolling motion to create a small concavity.

Cook the gnocchi in abundant salted boiling water removing them with a slotted large spoon a minute or two after they rise to the surface.

Transfer the gnocchi to a recipient and top with the tomato sauce.

Instead of tomato sauce you can use butter, sage and Parmigiano Reggiano cheese.

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