Authentic Italian Gnocchi Recipe

How to make it

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• 1. boil the potatoes in water (no salt added) See Photo
• 2. once they have boiled for about 20/25 mins check with a toothpick if the centre of the biggest one is soft. Some of them will have broken down a bit, this is still fine
• 3. strain them and allow them to cool down for about 10 mins until you can handle them with bare hands
• 4. peel the skin off each one of them, this should easily come off without having to use a knife
• 5. then pass them all through the potato ricer into a bowl or floured surface
• 6. add a pinch of salt and start kneading in the flour by half
• 7. once the first half of the flour is mixed, knead the rest in
• 8. form a ball with the dough you obtain and set to rest for about 10 mins
• 9. take a piece off the ball and roll it out so that it has the shape of a long sausage and cut with a knife
• 10. you can then press each gnocco gently on a floured fork to give it a pretty ridge
• Note: The standard recipe calls for 1kg of potatoes and 300g of flour. However, as this type of potato doesn’t retain much water, I will try adding less flour next time to see if this has an impact on the softness of the dumplings. I have seen recipes that only call for 200g of flour as opposed to 300g, so I’m all up of trying again since I had such a good result this time.

Red Potatoes   Close