The Real Italian Potato Gnocchi

Prep time 30 mins
Cook time 2 mins
Total time 32 mins


  • 1 kg of starchy potatoes (I like the yellow ones)
  • 250 g of flour
  • Salt
  • Grated nutmeg

How to make it

Peel the potatoes, cut them into cubes and steam in a pressure cooker for about 10 minutes.
Let them cool slightly and then mash thoroughly with a potato masher or a fork and a lot of patience. Remove any lumps, the secret is all there. Season with salt and a generous pinch of grated nutmeg.
Sprinkle some flour on the working surface, scoop the mashed potatoes onto the flour and gradually mix in the remaining flour. I’ve used about 250 g of flour, though it will depend on the potatoes you chose and how you cooked them, if steamed, baked or boiled in water.
Cut the dough into 6 pieces, dust your hands with flour and roll gently each piece into a 1 cm thick sausage shaped log. Use a knife to cut pieces every 2 cm and dust with more flour.
You can leave the gnocchi as they are, or press them onto a fork or a special grater to impress tiny ridges on them. Alternatively, you can simply press them with a thumb to make them hollow: it will catch the sauce later…
Leave them in the fridge for about half an hour, then boil the gnocchi in salted water. Cook them in batches.
When they pop back up to the top they’ll be ready, drain gently and season with your favourite dressing: I love a simple tomato sauce.



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