italian potato gnocchi

Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish.

In this recipe we&#x27;ll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a safe and satisfactory result on the first try.

potato gnocchi

500 g (about 1 lb) of Russet potatoes or Yukon Gold Potatoes

150 g (5,3 oz) of "oo" flour

fine salt

Wash the potatoes with their skin under fresh...

Wash the potatoes with their skin under fresh water.

Cook them in a large pot with plenty...

Cook them in a large pot with plenty of water (from 20 to 40 minutes, depending on the size of the potatoes). When they are cooked, drain and peel them.

Place the flour on your work surface and...

Place the flour on your work surface and make a well in the center then put the potatoes in a potato masher and mash-up.

Add a pinch of fine salt and 2...

Add a pinch of fine salt and 2 tablespoons of the beaten egg

Mix the ingredients with your hands, quickly and...

Mix the ingredients with your hands, quickly and for a short time.

Make a ball and absolutely do not add...

Make a ball and absolutely do not add flour. Now you can work on a wooden surface. Cut a piece of dough and place it on the floured surface.

With your hand make a long roll of...

With your hand make a long roll of dough as thick as a finger. Slice the roll every 2 cm, so as to obtain small cylinders.

Now you have to use a gnocchi board...

Now you have to use a gnocchi board previously floured: slide your little gnocchi over the gnocchi board by pressing lightly with your thumb.

Let rest gnocchi at room temperature for about...

Let rest gnocchi at room temperature for about 20/30 minutes before cooking.

Watch My Animated Recipe How to Make Italian Potato & Ricotta Gnocchi.

How To Make Potato & Ricotta Cheese Gnocchi

potatoes

oz (200 grams) of ricotta cheese

oz (100 grams) of all-purpose flour

salt

1) Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced with a fork. Then drain them.

2) When the potatoes become cool enough (but not to much), peel them. Using a potato ricer squeeze all the potatoes on a  pastry board. It's important to do this while the potatoes are still warm but not hot.

3) Take the ricotta cheese and pass it through a sieve over the potatoes. Mix all and make a mound.

4) Form a well in the center of the potatoes and ricotta, then add the eggs, a pinch of salt and the flour. Mix until you have a soft ball but add more flour if the dough is to wet and sticky to knead.

5) Roll out the gnocchi dough so that it forms a rope of ¾ inch of diameter, then cut the rope into pieces of ¾ inch. Take each piece and roll it over a fork or better a wooden grid shaped with corners called gnocchi paddle.

6) Take a pot with water and bring to boil, then add the gnocchi. Be careful to avoid cooking gnocchi at a rolling boil. Don't lift them out until they float.

Top 2 italian potato gnocchi recipes from across the web

The most viewed italian potato gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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potato gnocchi

How To Make Potato & Ricotta Cheese...

Top 2 italian potato gnocchi recipes from across the web

The most viewed italian potato gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

potato gnocchi

How To Make Potato & Ricotta Cheese...

The most viewed italian potato gnocchi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine