Gnocchi di Patate
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Gnocchi di Patate are pillowy Italian potato dumplings that originated in Northern Italy during the 16th century. These delicate, cloud-like pasta alternatives are made from a simple dough of potatoes, flour, and eggs, then shaped into small ridged pieces that capture sauce perfectly. The beauty of gnocchi lies in their rustic simplicity and their ability to showcase the humble potato in an elegant, comforting dish.
Time & Quantities
Method & Ingredients
Required Equipment: Potato ricer or food mill, fork, bench scraper, large pot, slotted spoon
Cooking Method: Not specified
Ingredients
- 2 lbs russet potatoes
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 tsp salt
- 1/4 tsp nutmeg
- 4 tbsp butter
- 8 sage leaves
- 1/2 cup Parmigiano-Reggiano
- salt and pepper to taste
Instructions
- Place unpeeled potatoes in a large pot, cover with cold water, add a tablespoon of salt, and bring to a boil. Cook until potatoes are tender, about 30-40 minutes.
- Drain potatoes and let them cool just enough to handle - yes, you'll be playing hot potato, but it's worth it!
- Peel potatoes while still warm and pass through a ricer onto a clean workspace.
- Let potatoes cool completely (this is crucial for light gnocchi).
- Make a well in the center of potatoes, add egg, salt, and nutmeg.
- Gradually add flour, mixing gently with your hands until a soft dough forms. Don't overwork it or your gnocchi will turn into little potato rocks!
- Divide dough into 6 pieces and roll each into a rope about 1/2-inch thick.
- Cut ropes into 3/4-inch pieces.
- Roll each piece against the tines of a fork or gnocchi board to create ridges (these help sauce cling).
- Bring a large pot of salted water to a gentle boil.
- Cook gnocchi in batches until they float to the surface, about 2-3 minutes.
- Meanwhile, melt butter in a large skillet and add sage leaves, cooking until butter is lightly browned and fragrant.
- Transfer cooked gnocchi to the butter sauce with a slotted spoon.
- Toss gently to coat and serve immediately with grated Parmigiano-Reggiano.
Storage & Make-Ahead
Storage Advice: Store cooked gnocchi in an airtight container for up to 2 days. Reheat gently in simmering water for 1-2 minutes.
Make-Ahead & Freezing Tips: Uncooked gnocchi can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 1 month. Cook directly from frozen, adding 1-2 minutes to cooking time.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 380
- Protein: 10g
- Fat: 12g (Saturated: 7g)
- Carbohydrates: 58g (Fiber: 4g, Sugar: 2g)
- Vitamin A: 8% DV
- Vitamin C: 45% DV
- Calcium: 15% DV
- Iron: 15% DV
Allergen Information: Contains dairy (butter, cheese), wheat (flour), eggs
Dietary Information: Contains dairy, eggs, and gluten; not suitable for vegans or those with dairy allergies, egg allergies, or celiac disease
Serving & Variations
Serving Suggestions: Serve in warmed shallow bowls with extra grated cheese. A simple arugula salad with lemon vinaigrette makes an excellent accompaniment.
Wine or Drink Pairing: A medium-bodied Italian white like Soave or a light red such as Valpolicella complements the subtle potato flavor and buttery sauce.
Possible Recipe Variations: Serve with tomato sauce and mozzarella for a hearty variation. Add spinach or herbs to the dough for color and flavor. Top with crumbled gorgonzola and walnuts for a rich alternative.
Additional Notes: The key to light gnocchi is using starchy potatoes and handling the dough as little as possible. Ricing the potatoes while warm gives the best texture.
After many failed attempts at gnocchi in the past, this recipe finally worked for me! They were light and pillowy, not dense hockey pucks like my previous tries. The key is definitely not overworking the dough and using minimal flour. Served with brown butter and sage – simple perfection.
Potato gnocchi on my to-do list!