Making Gnocchi

Preparation info

  • Difficulty

    Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

I honestly believe that gnocchi is one of the best things in the world. My neighbour, chef salvatore, makes the best, in my opinion, but these days I’m pretty good too, which is why I will not explain here how to make pasta or make risotto, since you have probably read it a mill on times. However, I meet a lot of people who have no idea how to make gnocchi.

It is truly delicious when it is home-made, so pay attention, here it is:

Method

  • Scrub potatoes and boil in skins. For each 1 kilo (2 lb) potatoes you need: 1 egg, 300 g (2 cups) strong flour (type 00), and a little salt.

  • Remove the skin while the potatoes are still hot. This is easier if you prick a fork into the potato.

  • Mash (I use a potato ricer, actually an essential tool).

  • Add the flour, but not all of it! maybe you won’t need all of it, you can always add some later. Also add a little salt.

  • Add a beaten egg. Again not everything in one go, the rest can be added later.

  • Swiftly knead into a smooth dough. If desired, you can now add some flour or egg.

  • This is what it should look like.

  • Roll out into a rope.

  • And divide into equal sections.

  • Roll the sections out into smaller ‘sausages’.

  • Cut these sausages into small cushions, and leave.

  • Roll over a gnocchi board.

  • Or roll over the back of a fork.

  • Save gnocchi under a dish towel, until used,

  • Or cook immediately: When they float to the surface, they are ready.