One of my earliest memory is about making gnocchi on my living room table with my brother and grandfather. As a young child, I loved preparing gnocchi as I liked playing with the potato dought while creating small salami to be cut down in smaller gnocchi. This year the quarantine made me re-discover cooking. I decided to celebrate Easter by preparing something special. I involved my daughter as well, but given that she is only two she ended up spending most of the time playing with flour and water (with the dismay of my husband that had to clean later!). Handmade gnocchi is a safe choice because their taste is amazing and they have nothing to do with the one you buy in the supermarket (which tend to be heavy on flour). This is the recipe I used. Ingredients 1 kg of potato 300g of flour 1 egg (optional) salt Preparation Boil the unpeeled potatoes until completely soft (you can test them by pinching them with a fork). Let the potato to cool down and then peel them. On a table, smash the potatoes. Add the flour then make a little hole in the middle and add the egg and two pinches of salt. Mix everything until you obtain a ball (now, this step can be messy, so be prepared!). TIP: The secret here is to balance the flour and the potatoes. Your gnocchi will be tastier if they contain a higher proportion of potatoes. So, resist the temptation of…
Home Travel gnocchi Handmade Italian gnocchi

Handmade Italian gnocchi

One of my earliest memory is about making gnocchi on my living room table with my brother and grandfather. As a young child, I loved preparing gnocchi as I liked playing with the potato dought while creating small salami to be cut down in smaller gnocchi.

This year the quarantine made me re-discover cooking. I decided to celebrate Easter by preparing something special. I involved my daughter as well, but given that she is only two she ended up spending most of the time playing with flour and water (with the dismay of my husband that had to clean later!).

Handmade gnocchi is a safe choice because their taste is amazing and they have nothing to do with the one you buy in the supermarket (which tend to be heavy on flour).

This is the recipe I used.

Ingredients

1 kg of potato

300g of flour

1 egg (optional)

salt

Preparation

Boil the unpeeled potatoes until completely soft (you can test them by pinching them with a fork).

Let the potato to cool down and then peel them.

On a table, smash the potatoes. Add the flour then make a little hole in the middle and add the egg and two pinches of salt. Mix everything until you obtain a ball (now, this step can be messy, so be prepared!).

Italian gnocchi preparation

TIP: The secret here is to balance the flour and the potatoes. Your gnocchi will be tastier if they contain a higher proportion of potatoes. So, resist the temptation of adding more flour unless your gnocchi are extremely sticky!

Take a small portion of dought and form small salami, cut the in pieces and shape them with a fork

Put some flour in some trays and move the gnocchi there. Pay attention to keep them sufficiently separate, gnocchi can become very sticky! For this same reason don’t wait too long before cooking the gnocchi!

gnocchi in a plate

Boil some water with salt in a large pot and add the gnocchi. One they emerge in the surface it means they are ready!

Gnocchi sauces: homemade gnocchi go well with different kind of sauces. Personally I prefer them with ragù (or as you say abroad “bolognese sauce”). Another good alternative is the wholenut sauce (very tasty and easy to prepare). If you don´t have any sauce, don’t worry! You can prepare them with butter with sage or any other herb with favour, and then add some good Italian Parmesan!

Italian gnocchi dish

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