Everything you need to know about Gnocchi recipe
An old, popular proverb says “Tuesday gnocchi, Friday fish and Saturday tripe” referring to what most people ate during the post-war period, when families needed to save and optimize food. Because of the low content of egg and flour in comparison to the large amount of potatoes, gnocchi were indeed considered a poor dish that could feed a crowd with very little money.
Nowadays things have of course changed but gnocchi are still an unmissable dish of the Italian tradition, loved by everyone and especially kids: because of their soft consistence and almost sweety flavor, it is definitely one of the tastiest Italian kid-friendly recipes!
Home-made Gnocchi are usually served on Saturday or Sunday lunch, when people have more time to spend in the kitchen: that’s why gnocchi recipe is a good idea during this quarantine as well! Homemade fresh pasta is a good way to relax, to have fun and to prepare a creamy and tasty meal.
Are home-made gnocchi better
or should i buy it prepackaged?
Home-made Gnocchi can be scary, but it is easier than it seems: there is minimal kneading and, once the potatoes are cooked, it will take only 15 minutes to get the gnocchi ready to be boiled.
The end result will have no comparison with the store bought: prepackaged gnocchi are much chewier and almost pasty compared to the light fluffy home-made gnocchi.
So… Let’s do this!
Gnocchi recipe for 4 people
For the Gnocchi
- 35.3 oz potatoes
- 10.6 oz wheat flour
- 1 egg
- 0.35 oz salt
- A pinch of nutmeg (optional)
For the Parmesan Fondue
- 7 oz Parmesan cheese
- 10 fl oz milk
- A knob of butter
- Extra Virgin Olive Oil
How to Make gnocchi step by step
Gnocchi recipe step by step: see the full video
Tips & Tricks to make perfect gnocchi at home
Tips & Tricks to help you making the Perfect Gnocchi
Choose the right potatoes, starchy potatoes that are drier and retain less water.
Put the potatoes in a pot, fill with cold water then bring the water to a boil. That’s how the skins will be easier to remove.
The less amount of flour used, the better the gnocchi. Never dump the entire amount of flour into the potatoes, but gradually add it in. Stop when you are just able to form the dough.
Other gnocchi recipes?
Gnocchi recipes are endless. It is a very versatile pasta that can match with lot of different sauces: meat-based sauce, asparagus or broccoli for veggie diets, tuna with tomato sauce, pesto, seafood or any kind of creamy cheeses! If you can't eat Gluten or want to avoid it, here's a gnocchi recipe with gluten free flour.