Italian classic gnocchi recipe
This is a recipe you can never get bored of. I have always been using it to make my gnocchi and it came from my grandmother.
I have never ever forgot her words back then: "Do not add too much flour and make sure you use the right type of potatoes". She was absolutely right! It is crucial to use the right type of potatoes which need to be floury and not waxy. Waxy potatoes (like new potatoes) absorb lots of water which will force you to add lots and lots of flour. This will result in hard and chewy gnocchi.
Another trick she gave me was to use large potatoes so they will absorb less water and to peel and mash them as soon as you drain them. Scatter them on your worktop and let all the steam evaporate so your potatoes will cool down well.
She used to add an egg yolk which helps binding everything together but you could leave that out if you like.
This is the recipe I have been using since I was 18.
Dear nonna you will always be in my heart!
If you like gnocchi try my gluten free chestnut gnocchi and my pumpkin gnocchi recipe too.
- Prep Time : 30 minutes
- Cook Time : 40 minutes
- Yield : 4
Ingredients
- floury potatoes (like Maris Piper or Desiree) - 800 g - just over 3 + 1/2 cup + extra to sprinkle
- plain flour (spelt or wheat) - 180 g - 1 + 1/3 cup
- egg yolk - 1
- salt - pinch
Instructions
Boil the potatoes in cold water with the skin on for approximately 30 minutes. Cooking time depends on how large they are. Do not overcook them.
Drain and peel them when they are still warm. Use a pair of gloves to avoid burning yourself.
On your worktop mash the potatoes with a potato ricer and let them cool down (wait until all the steam has gone).
Add an egg yolk and salt .
Using your hands combine the ingredients and form a ball. Add the flour a little at the time leaving a little flour aside.
Cut the ball into 3 smaller pieces and roll each piece into a long thin sausage. Using a knife cut the sausage into 1.5 cm or 0.6 inch pieces. Sprinkle the remaining flour on the dough if it feels a little sticky. You can now shape your gnocchi with a gnocchi ridger or roll them into little balls if you like.
Put your gnocchi on a well floured tray and add more flour on top.
Bring a saucepan of salted water to the boil and when the water boils dip your gnocchi in. They are ready when they float on top.
Enjoy them with a simple melted butter and sage sauce or with a delicious meat ragu'! I love them with a meat sauce!
OMG they are so so good! Buon appetito!
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Really I love gnocchi and many times I dont made. My mom loved them !
Hugs!
They are really worth every effort. The children love them so much.
Our grandmothers were survivors and knew everything about anything; my nonna had an answer to everything I ever wanted to know 🙂 Now I have spotted you made chestnut gnocchi !!! Adopt me 🙂 🙂 Happy Mother’s Day !
You are right, grandmothers knew it all. So wise. I have been making gnocchi with her recipe for so long now!
They look so elastic and FRESH! Thank you for sharing your family recipe, Alida.
You are very welcome Angie.
Nonnas and mammas always know best. Invaluable advice for making the perfect gnocchi. Interesting to read that larger potatoes work best – I had no idea! Thanks.
What you learn from your mum and grandmother always stays with you. I guess because you have seen them making the same recipes over and over again.
I think the wisdom of Italian grandmothers in the kitchen is a very precious thing. I love that their knowledge gets passed down from generation to generation and holds such special place for us! x
You are right. I think because there is an emotion and a memory attached to the recipe.
I have only made gnocchi once and I forget how easy they are to make! So much better homemade than shop bought I should make some more soon!
They are such a delicacy and sometimes if I have not made them for a while I kind of forget how good they are.
Bravissima, sono perfetti!
Grazie cara!
Che buoni gli gnocchi, certo che i consigli delle nonne sono sempre efficaci, bravissima! Baci
Hai ragione buon weekend!
I’m definitely going to use your tip about using large potatoes…your nonna’s recipe sounds perfect.
Large potatoes absorb much less water.