Metric:
1Kg Potatoes
300gr Flour
1 Egg
Pinch of Salt
Gnocchi ( How To ) Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi ( How To ) Recipes
TRADITIONAL ITALIAN RECIPE: First thing first: making Gnocchi should never EVER scare you. The pronounciation is was more complicated than making it. Trust me!
You might fail the first time. I did big time. I remember that evening so well. I started kneading the dough at 7:00 and finished at 8:00. When I boiled Gnocchi, it took them about 30 minutes to cook. I managed to cook "flour-rocks". It was a disaster. I pooped like a rabbit for 5 days after that dinner.
Few months later, just enough time to digest those flour-rocks, I gave it another try. First thing, I needed the official traditional certified recipe from Italy. As soon as I start looking in my 100 year old cook-books for the right recipe, I realised this was going to be way easier than I thought.
In the oldest book-book I have, dated 1865, it reads: "Keep the Potatoes dry so that the Gnocchi are fluffy and melt in the mouth. bakes the Potatoes on a bed of rock salt ( presumably to absorb any moisture ).
You can also Boil and then dry them in oven on low heat.
Everyone agrees it's important to make the Dough while the Potatoes are still hot, being careful with the Egg.
If you want the best dough ever, after you have dried them well, dry-blend the Potatoes. According to the book "Classic Food of Northern Italy" the best gnocchi makers manage only to use 100g flour to 1kg potatoes. This can be achieved by dry-blending the potatoes.
Michelin inspectors have a ratio of 320g flour to 1kg Potatoes. Therefore, forget Michelin. It sucks anyway.
Use Italian 00 flour, which is a regular flour commonly used in Italy.
A pinch of Salt is a MUST. A pinch of nutmeg is a good idea. Pepper in the dough... it is simply a bad bad idea... and you should be not allouwed in a kitchen anymore!
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - The first thing to do is to boil the Potatoes in their skins.
02 - After about 25 Minutes turn the heat off and tip them into a colander to drain.
03 - While still hot peel off the skin.
04 - Pass the Potatoes through a potato ricer.
05- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
06 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
07 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
08 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made.
09 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
10 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
11 - Boil some water in large and deep pan. Add some Salt.
12 - Tap the Gnocchi from the tray into the boiling water. This method will stop the water from splashing your hands. Give them a little stir and leave to cook.
13 - When the Gnocchi have all bobbed to the surface wait 1 extra minute and they're ready to serve.
14 - Scoop them out with a sieve, shake off the water and transfer them to a tray, into a pan or inside the plates.
15- Add the Sauce and serve.
Notes:
- The most common Sauces that are used are Classic Bolognese Sauce ( Raru' alla Bolognese ), Tomato Sauce, Pesto Sauce or just melted Butter and Sage.
- The size of the Gnocchi can vary as desired.
- You can leave them as they are, even without the lines.
- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.
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