Potato gnocchi: all the secrets to prepare them at home!
Have you ever tried making potato gnocchi at home? With our recipe you will get a perfect consistency, just like the ones Italian grandmas used to make for Sunday lunch. The preparation is very quick and you will need very few ingredients that you will surely have at home: potatoes, eggs and flour. Cooking is also very quick, you will realize that they are ready when they come to the surface! Easy! Potato gnocchi goes very well with the classic meat sauce, with zucchini pesto (or a traditional Genovese pesto) and if you prepare them in autumn we recommend you absolutely try the pumpkin and ricotta sauce. Prepare potato gnocchi at home too, following the step-by-step procedure and the tricks you find in the advice section after the recipe.
Ingredients
Materials
- pastry board
- bowl
- pot
- fork / rigagnocchi
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Preparation
First boil the potatoes:
Wash them well and put them in a pot with cold salted water and when it comes to a boil, count about 35 minutes (do the cooking test with a fork anyway, if they are cooked it will go in easily)
Drain the potatoes and let them cool quickly in the colander, then peel them and mash them with a fork (or with a potato masher)
Spread the potatoes on a pastry board and add the flour, a pinch of salt and the egg. Start mixing with a fork, then knead with your hands until you obtain a soft dough and form a loaf (the potato gnocchi dough needs to be worked a little).
Dust the pastry board with flour and cut a piece of dough. Then start creating cords of about 2/3 cm.
Cut the dough strings into small cylinders (the choice of size is yours).
Then lightly press the piece of dough and turn it on itself to create the typical gnocchi shape.
Press the potato gnocchi with the tines of a fork and as they are prepared, place them on a floured baking sheet and let them rest for about 20 minutes before serving them.
Cook the potato gnocchi in boiling water, they will be ready when they float to the surface. Season them with your favorite sauce and serve hot.
Observations
Which potatoes can I use to make gnocchi?
You can use red potatoes or yellow potatoes. We advise you to choose older potatoes as they contain more starch.
How many potato gnocchi per person?
The right portion is approximately 180 g per person.
How to store raw potato gnocchi?
Potato gnocchi can be kept for a few hours outside the refrigerator. Place them on a baking sheet and cover it with a clean cloth.
Can I store potato gnocchi in the refrigerator?
They can also be stored in the refrigerator but we do not recommend this method because the humidity will change their consistency and make them rubbery.
How to store potato gnocchi after cooking them?
You can keep the cooked and seasoned potato gnocchi in the refrigerator for a day. Place them in an airtight container and sauté them in the pan before serving.
Can I freeze raw potato gnocchi?
Of course! Arrange them well apart on a tray covered with parchment paper and place it in the freezer. After about 4 hours you can also transfer them to freezer bags to save space.
What can I season potato gnocchi with?
It pairs well with various seasoning sauces. You can try Sorrento gnocchi (with tomato sauce and stringy mozzarella), gnocchi with meat sauce, gnocchi with pesto, gnocchi with mushrooms or with creamy cheese sauces.
Can I prepare potato gnocchi without rigagnocchi?
Yes, the rigagnocchi is not a mandatory utensil. You can prepare the potato gnocchi without scratching them.
Can I prepare potato gnocchi without eggs?
Yes. You can prepare vegan potato gnocchi by making egg-free dough. Follow the same procedure but add 1/3 cup flour.
