Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), shows us how to make her family's very favourite, potato gnocchi!
It's a simple recipe. You will only need the following 4 ingredients and of course sauce of your choice:
a kilo of potatoes (use a floury/starcy potato like Russet, Idaho or Yukon Gold), 2.2 pounds
approx 660 grams of all purpose flour, about 4 cups
3 large eggs
pinch of salt
Wash your potatoes well and place them in a pot. Add cold water and cover about an inch above the potatoes. Bring the pot to a boil and continue for about 40 to 45 min, until tender. The timing will depend on the size of your potatoes, but be sure not to over-boil as the potatoes will split and allow more water inside. The more moisture in the potato, the more flour you will need, and the firmer the gnocchi will turn out. Typically you want to aim for a lighter gnocchi, but if you prefer them firm, more flour and more rolling will result in a heavier / chewier gnocchi.
Once the potatoes are tender, remove them from the water, and allow them to cool enough to enable comfortable handling. Using a tea towel helps as does using a small knife to peel the skins.
Once your potatoes are peeled, you will want to rice the potatoes in a potato ricer. It's better if you don't allow the potatoes to get cold - a warmer temperature will be easier to rice, and will help create a lighter gnocchi.
On a rolling surface, create a 'nest' with about 500 grams of all purpose flour - that's about 3 cups of flour. Make sure you leave some flour on the side, for use as you knead and roll the dough. In this recipe, I used the extra cups, for a total of 4 cups of flour, or 640 grams. It is not an exact figure, since as noted, the moisture of the potato and egg size means the flour will vary somewhat.
Spread the riced potatoes out in the well, then add 3 large eggs and a pinch of salt. Once the temperature is comfortable to work with, start mixing and kneading the dough, continually working in more flour until the stickiness shifts into a smooth and soft dough.
Once the dough is ready, cut pieces of the dough and roll into ropes about 1/2 inch thick. If you prefer your gnocchi bigger or smaller, that is fine - it is really whatever you prefer. Repeat until you are finished the dough. Then cut the ropes into pieces, about an inch long - essentially an inch by an inch.
Be sure your surface is well-dusted to prevent them from sticking to the surface or one another. Then either with a dusted fork, or a dusted gnocchi board, roll to create ridges and an indentation from your finger. The ridges and the pocket are great for catching sauce, and aid in their cooking.
Place the rolled gnocchi on a dusted pan and freeze for a couple of hours, then transfer into a bag, and keep frozen, until you are ready to boil them.
Add the gnocchi to a salted pot and once they float, allow a minute, then remove them. Place the gnocchi into your preferred sauce, stir and serve. My family prefers a simple sugo made from our homemade passata, but use whatever sauce you prefer. You can watch me make a sugo at this link: • Nonna Makes Her Traditional Italian T... .
Top with your favourite parmesan cheese and buon appetito!
If you would like to try a spinach gnocchi with a cream sauce, you can learn how to here: • Spinach & Potato Gnocchi With A Pance...
Alternatively, at this link, I demonstrate a sweet potato gnocchi in a butter sage sauce: • Homemade Sweet Potato Gnocchi With A ...
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