Italy · Pasta & noodles
Gnocchi di patate.
Soft, light potato dumplings made with just potatoes, flour, an egg and salt, dressed in browned butter, sage and Parmigiano.
Illustration created with AI
The story of gnocchi.
Gnocchi are much older than the potato. For centuries Italians made small dumplings from flour, water, bread or cheese. Potatoes only arrived from the Americas in the 1500s and became common in Italian kitchens much later, when potato gnocchi slowly took the place of the older versions.
In Verona, gnocchi even have their own day. On the last Friday of Carnival, the Venerdì Gnocolar, the city crowns the Papà del Gnoco, a bearded king who carries a giant fork with a gnocco on top. Tradition links the feast to a famine in 1531, when a local doctor, Tommaso da Vico, left money so that the poor of San Zeno would receive flour, butter and cheese every year. It is a legend as much as history, and families still eat gnocchi that day.
Origin: Veneto, Italy
Where to find the ingredients in the US.
- Potatoes: russet potatoes are the best choice: dry and starchy, so you need less flour. Avoid waxy red or new potatoes.
- Flour: Italian “00” flour is ideal, but plain all-purpose flour works well.
- Parmigiano Reggiano: buy a wedge and grate it yourself. Pre-grated cheese is often dry and does not melt well.
Three steps. That’s it.
What each stage should look like.
Step 1
Rice the potatoes hot.
Peel the boiled potatoes while still hot and press them through a ricer onto the board.
Step 2
Knead briefly.
Add flour, egg and salt and work the dough just until smooth, without kneading it too long.
Step 3
Shape the gnocchi.
Roll the dough into ropes, cut short pieces and roll them on a fork to make ridges that hold the sauce.
Illustrations created with AI
Recipe
Gnocchi di patate.
Prep 1 h · Cook 45 min · Total 1 h 45 min
Ingredients
- russet potatoes, similar in size
- “00” or all-purpose flour, plus more for the board
- large egg, beaten
- fine salt, plus more for the water
- unsalted butter
- fresh sage leaves
- Parmigiano Reggiano, finely grated
Instructions
- Put the whole, unpeeled potatoes in a pot of cold water, bring to a boil and cook for 35–45 minutes, until a knife slides in easily. Drain.
- While they are still hot, peel the potatoes (hold them with a towel) and press them through a ricer onto a floured board. Spread the purée out and let the steam escape for 5 minutes.
- Sprinkle most of the flour and the salt over the potatoes, add the egg and bring everything together with your hands. Knead gently for a minute or two, adding the remaining flour only if the dough is sticky. It should be soft and smooth.
- Cut the dough into pieces and roll each one into a rope about ¾ inch (2 cm) thick. Cut into pieces ¾ inch (2 cm) long. Roll each piece over the back of a fork, or simply leave them as little pillows. Keep them on a floured tray, not touching.
- Bring a large pot of water to a boil and salt it. Meanwhile, melt the butter with the sage in a wide pan over medium heat until it foams and turns light golden.
- Cook the gnocchi in batches. When they float to the surface, wait 30 seconds, then lift them out with a slotted spoon straight into the butter. Toss gently with a splash of cooking water, sprinkle with Parmigiano and serve right away.
What you’ll need.
Potato ricer.
The secret to smooth, lump-free gnocchi.
Gnocchi board or fork.
For the ridges that hold the butter and cheese.
Bench scraper.
To cut the dough and keep the board clean.
