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gnocchi potato
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Potato Gnocchi

Course Main Course
Cuisine Italian
Prep Time 45 minutes
Servings 6
Author Vincenzo's Plate

Equipment

  • Wooden board
  • knife
  • Potato masher
  • large pot
  • Saucepan
  • Hand strainer
  • fork

Ingredients

  • 1 kg Potatoes 35.2oz
  • 300 grams Plain flour 10.5oz
  • 1 Egg
  • EVOO
  • Carrot chopped into small cubes
  • Onion chopped into small cubes
  • Celery
  • Basil
  • Sea salt
  • Tomato

Instructions

  • To start making Gnocchi peel the potatoes and boil them for about 10 minutes, until they are nice and soft
  • Once boiled, strain them and squash them through the potato masher.
  • Then spread the potatoes out slightly on the wooden board using a fork, so they can cool down.
  • While the potatoes cool down it’s time to start making the sauce by putting a saucepan on the stove filled with a nice amount of EVOO.
  • Then put the carrot and onion previously cut into the pan too.
  • Once the carrot and onion are cooked, add the tomato with a couple of basil leaves, celery and sea salt and let it cook for about 30 minutes.
  • Now, while the tomato sauce is cooking, go back to the potatoes which have now cooled down, and make a well in the middle of them, before cracking an egg into it.
  • Start mixing the egg with the potatoes first, (using a fork or your hands) and then add the flour, just a small amount at a time, and mix it through by beginning to knead the dough.
  • Massage it as much as possible until you get the right consistency.
  • Once you’re happy with the consistency, you should have been able to create the form of what looks like a large single gnocchi!
  • Cut a small portion of the potato gnocchi dough and, using the palms of your hands, roll it out, back and forth into a long coil.
  • Using a knife, start cutting the coil in small pieces, on a diagonal – this will give you Nonna’s shape!
  • As you roll out and cut your gnocchi, always leave the dough covered underneath a large bowl, so it doesn’t dry out.
  • The potato gnocchi should be put into a flat tray, covered with flour at the bottom so they don’t stick.
  • Add a sprinkle of flour to the top of the gnocchi once they are added into the tray.
  • Repeat steps 11- 15 until you finish using all of your dough.
  • Now it’s time to cook them! Bring about 5L of water to boil in a large pot and add a sprinkle of rock salt.
  • Gently drop the gnocchi in making sure not to stir them or you might squash them!
  • Once gnocchi have risen to the top, wait about 1 1/2 minutes and then strain them using a large colander.

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