I owe it to a college roommate to make this recipe. He loved gnocchi and would order them in any Italian restaurant that he could. When I went to Italy, I was determined to try them but, for whatever reason, I didn’t like the ones that I had. In retrospect, I don’t think it was the gnocchi that I disliked. But I did send him an email with my conclusion and he was incredulous. I figured gnocchi deserved another chance.
And, while I hate admitting I’m wrong, I was and my roommate was right. Gnocchi are good. They remind me most of dumplings. I like the lightness and fluffiness of them.
They also seem to be the ultimate poor food. When you can’t afford flour for pasta, you have to substitute potatoes. But, given that they’re good, who am I to complain?
There are a number of possible sauces to use with the gnocchi but I settled on a simple tomato sauce. This one is particularly good (and easy).
Gnocchi di Patate (Potato Gnocchi)
Adapted from Molto Italiano: 327 Simple Italian Recipes to Cook at Home
3 lbs. russet potatoes
2 cups all-purpose flour
1 large egg
1 tsp kosher salt
- Put the potatoes in a large pot and cover with water. Bring to a boil, reduce the heat to a low boil, and boil for 45 minutes or until the potatoes are tender. Drain the potatoes.
- Peel the potatoes and then run them through a food mill onto a flat work surface.
- Make a well in the center of the potatoes and sprinkle the potatoes with the flour.
- Add the egg and salt to the well in the potatoes.. Use a fork to slightly beat the egg.
- Using the fork, slowly incorporate the potato into the egg.
- Once the potato is fully incorporated into the egg, knead the dough until it forms a ball. Continue kneading for 4 minutes.
- Divide the dough into sixths. Roll each piece of dough into a rope 3/4″ in diameter. Cut the rope into 1″ lengths. Roll each piece down the back of a fork to create the ridges.
- Boil the gnocchi in copious salted water until the float, about 1 minute. Drain the gnocchi.
- Toss the gnocchi with warmed sauce and serve.