Gnocchi

Gnocchi

Gnocchi is one of our most popular dish, known in every restaurant in Italy and abroad. Some people think that to make gnocchi is such a difficult thing but the traditional recipe is so simple and quick. I prefer to boil the potatoes the day before so that the next day the process to make gnocchi is faster but also for another important reason: I have seen that if I keep in the refrigerator the boiled potatoes (with skin) for 1-2 days, they become more dried, so that at the moment to make the gnocchi, they absorb less flour and the gnocchi are more soft and tasteful. In fact, it’s important to use only the minimum amount of flour because more flour you add, less flavorful the gnocchi will be. But I must say that many people (my mum also) like to boil the potatoes just before to make the gnocchi and their gnocchi are delicious too.

I recommend to master the recipe because in the next weeks I will publish my recipe of pumpkin gnocchi; it isn’t a traditional recipe but it’s a delicious dish and very suitable for this season.

  

 

Preparation time: 40  minutes
Cooking time: about 1 hour

Serves 4-5

Ingredients:

For the gnocchi:

1 ½ lb. (700g) potatoes

2 cups (500ml) all-purpose flour
1 tsp. salt

For the tomato sauce:

7 tbsp. extra virgin olive oil
1 large onion, peeled and chopped
2 cans Italian peeled tomatoes, approximately 14 ounces (400 grams) each
½ cup (120 ml) water
Salt, about 1 tsp.
Pepper to taste

To boil gnocchi:

Water, about 10 cups (2 ½ L)
2 tbsp. salt

About ½ cup (120 milliliters) freshly grated Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.        Prepare the gnocchi: Place the potatoes in a large pot. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender. Drain well, cool and peel them. Then mash with a fork or a potato masher.
2.        In a large bowl, combine mashed potatoes, flour and salt. Then use your hands to knead until a soft dough forms. If the dough is still sticky, add a little more flour.
3.        Prepare a work area and dust it with flour. Take a small piece of dough at the time, and roll it out gently with your hands until you have rolls about the thickness of your thumb.
4.        With a knife, cut the rolls into pieces about 1 inch (2 ½ cm) long. To shape the gnocchi, hold a fork in one hand and using your fingertip, roll each piece of gnocchi over the tines of the fork pressing gently to form a slight “C” (good for catching the sauce).
5.        Set each gnocchi in a flat serving plate, dusted with flour.  Dust with a bit more flour and then place the plate in the refrigerator.
6.        Prepare the tomato sauce: Heat the oil in a large pan. Add the onion and sauté. Add the tomatoes, water, salt, and pepper; stir well and cook on low heat for about 30 minutes. At this point, taste the sauce and add more salt if needed. Then, with an immersion blender, blend the sauce and set aside.
7.        Meanwhile, boil the gnocchi: bring 10 cups (2 ½ L) water to a boil in a large pot. Add 2 tbsp. salt. Add the gnocchi to the boiling water, two-three at the time, to avoid that they can stick together, and boil them, gently stirring occasionally, until they rise to the surface of the water. Continue cooking gnocchi at the surface for about 1 minute, then remove with a large slotted spoon, drain well, and transfer to the pan with the tomato sauce. Let cook all together 2–3 minutes, gently stirring.
8.        Serve immediately with a sprinkle of Parmigiano-Reggiano on top of each serving.