Nonna Bianca’s Gnocchi

Name: Nonna Bianca’s Gnocchi (Gnocchi di Nonna Bianca)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 kg (2 lb 4 oz) floury potatoes such as King Edward, Maris Piper or Desirée; 1 kg (2 lb 4 oz) floury potatoes such as King Edward, Maris Piper or Desirée; 1 kg (2 lb 4 oz) floury potatoes such as King Edward, Maris Piper or Desirée; 1 kg (2 lb 4 oz) floury potatoes such as King Edward, Maris Piper or Desirée; 250-300 g (9-10½ oz/ scant 1⅔-scant 2½ cups) plain white flour (ideally ‘00’ type) mixed with 1 teaspoon sea salt, plus extra flour for dusting; 250-300 g (9-10½ oz/ scant 1⅔-scant 2½ cups) plain white flour (ideally ‘00’ type) mixed with 1 teaspoon sea salt, plus extra flour for dusting; 250-300 g (9-10½ oz/ scant 1⅔-scant 2½ cups) plain white flour (ideally ‘00’ type) mixed with 1 teaspoon sea salt, plus extra flour for dusting; 250-300 g (9-10½ oz/ scant 1⅔-scant 2½ cups) plain white flour (ideally ‘00’ type) mixed with 1 teaspoon sea salt, plus extra flour for dusting; 2 tablespoons coarse or kosher salt (1 for the potatoes, 1 for the gnocchi water); 2 tablespoons coarse or kosher salt (1 for the potatoes, 1 for the gnocchi water); 2 tablespoons coarse or kosher salt (1 for the potatoes, 1 for the gnocchi water); 2 tablespoons coarse or kosher salt (1 for the potatoes, 1 for the gnocchi water)

Gnocchi di Nonna Bianca

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

These are the gnocchi my grandmother Bianca would make for the memorable large family lunches of my childhood, maintaining the Roman tradition that Thursday is gnocchi day. They are light and delicious. Make a tomato sauce of your choice or fresh basil pesto and dress each portion separately so you cut down the amount of stirring and the gnocchi don’t break up or stick together. A potato

Ingredients

Europe
Italy
Pasta
Lunch
Vegan
Jewish

Ingredients

Method