Go Back
–+ servings
Potato Gnocchi Recipe
Print

Nonna’s Potato Gnocchi Recipe

This incredible potato gnocchi recipe by Nonna Igea requires careful attention to detail and a whole lot of love. With perfectly cooked potatoes mixed with flour and just one egg you will be able to easily roll out and serve up delicious potato “pillows”. For a classic way to serve, use Nonna’s red sauce recipe to smother these morsels for a perfect Italian meal at home.
Course Main Course, Pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 10

Equipment

  • 1 Chopping-board
  • 1 Cutting knife
  • 1 Potato ricer or fork
  • 1 Tray
  • 1 bowl
  • 1 wooden spoon
  • 1 Wooden Fork
  • 1 large pot
  • 1 Saucepan or pot
  • 1 Strainer
  • 1 Ladle

Ingredients

For the Dough:

  • 5-6 potatoes Nonna prefers yellow potatoes
  • 300 grams Plain flour 11oz. plus more for kneading
  • 1 egg

For the Sauce:

  • 1 litre Tomato passata 4 cups
  • 1/2 Carrot
  • 1/2 Onion
  • Celery stalk
  • Basil
  • Salt as much as required
  • Pepper as much as required
  • Extra Virgin Olive Oil as much as required
  • Parmigiano Reggiano Cheese as much as desired

Instructions

To prepare the gnocchi:

  • Begin by peeling and washing your potatoes. Cut them into small chunks so they are easier to boil.
  • Once the water has started boiling, add the potatoes and cover. Allow it to boil for 10 minutes or until you can easily press the fork right through – don’t overcook them!
  • Add the potatoes to a potato ricer, bit by bit. You can also rice your potatoes with a fork, but this method takes longer.
  • Spread out the riced potato to allow it to cool down and break up any clumps.
  • Once cooled (but before it gets cold), bring all of the riced potatoes back together in a pile, and create an indent or well. Break your egg directly into the well, beat by hand, and mix with the riced potato.
  • Add flour to the mix and begin to combine it with the potato. Keep bringing the potato and flour mixture together and collect as much excess flour as possible. It may look crumbly, but if you keep working it, it can be worked in and will make the best dough.
  • Once the dough is formed and there are no sticky spots, and it is not overly soft, form a small “loaf” and cut. The inside should be soft like a doughnut but with no stickiness.
  • Use the cut portion of the dough to roll into a long, thin “snake”. Continue cutting the dough and rolling snakes until all the dough is used.
  • Bias cut the snakes (you can do two or more at a time if you want to save time) at an angle to make the little pillows of gnocchi pasta.
  • Transfer the cut gnocchi onto a floured tray. The gnocchi can be frozen directly on the tray and transferred to a ziplock for easy storage (if desired).

To cook the gnocchi:

  • Boil your water and add rock salt then add fresh gnocchi to the pot.
  • Because it is fresh pasta, it may stick more. Use a wood fork to stir (gently) and prevent sticking.
  • Once the gnocchi rise, they’re ready – if you’re unsure or you prefer them a little harder, taste one!
  • Strain and drain well.

To prepare and cook the sauce:

  • Finely chop your carrot and onion and add them to a saucepan.
  • Add a generous amount of extra virgin olive oil to the pan.
  • Fry slowly and sauté for a few minutes then pour your tomato sauce into the saucepan.
  • Add a stalk of celery for an aromatic flavour.
  • Allow the sauce to heat and simmer for at least half an hour. When the oil comes to the top, it’s ready.
  • Remove from heat and add fresh basil. Always wait to add the basil. If you cook with the basil the whole time, it will disintegrate and add no flavour.
  • Add sauce to the bottom of a serving bowl before pouring strained gnocchi on top and covering with another layer of sauce and parmigiano cheese!

Video