POTATO GNOCCHI RECIPE & HISTORY - all you need to know!
Recipe type: pasta
Cuisine: Italian
Prep time: 
Total time: 
Serves: 4
  • • 18 oz (500 g) Russet potatoes
  • • 1.5 cups (200 g) all purpose flour
  • • 1 yolk
  • • ¾ cup (60 g) Parmigiano Reggiano
  • • 1 pinch of nutmeg
  • • 1 tsp table salt
  1. BOILED POTATOESPlace the potatoes into a pot and cover with abundant cold water. Add a tsp of table salt and place over high heat. Cook the potatoes around 35 mins after the water starts to boil. The potatoes are ready when is possible pierce them easily with a knife, but the skin is still intact. Raise the potatoes with a slotted spoon.
  2. MASHING POTATOESPeel the potatoes still hot, then dry them with a kitchen towel. Mash the potatoes as soon as possible with a ricer or a vegetable mill directly over a wooden cutting board. Spread the mashed potatoes, the layer must be thinner than ½ inch. Let the cutting board absorb the humidity of the potatoes a few minutes. Finally spread over the potatoes the grated Parmigiano Reggiano, the nutmeg and the beaten yolk. Finally, incorporate 1.25 cups of flour.
  3. GNOCCHI DOUGHNow, knead the ingredients quickly, until forming a consistent dough. Incorporate the remaining flour only if necessary. Work the dough as less as possible.
  4. CUTTING THE POTATO GNOCCHITake a fistful of dough and roll up it into a log 1 inch thick. Cut the log into dumplings. Traditionally the gnocchi are shaped rolling them on a gnocchi board, but is not mandatory. Place the gnocchi over a tray lined with parchment paper and a thin film of flour.
  5. COOKING GNOCCHICook the gnocchi immediately or freeze as described on the paragraph “POTATO GNOCCHI TIPS”. Boil gnocchi into 5 qt of boiling water along with 4.5 tbsp of table salt. The gnocchi are ready when they will rise to the surface. Toss with your preferred sauce.
Recipe by philosokitchen at https://philosokitchen.com/potato-gnocchi-recipe-history/