89. Gnocchi di Patate

Potato Dumplings

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

The gnocchi family is very large. I have already described gnocchi in broth. Here I shall present potato gnocchi, yellow flour gnocchi for stew, and, later on, semolina gnocchi, gnocchi Roman style as an entremets or a side dish, and finally a milk gnocchi dessert.

Ingredients

  • 400 grams (about 14 ounces) of large yellow potatoes
  • 150 grams (about 5 ¼<

Method

I indicate the amount of flour required for kneading the gnocchi, so that you will not experience what happened to a woman whose cooking I was observing: the moment she put her wooden spoon into the hot water to stir them, the gnocchi disappeared. “But where did they go?” asked, with anxious curiosity, another woman to whom I had told the story for laughs. Perhaps she thought some little sprite