Potato Gnocchi: A Timeless Italian Classic
Potato Gnocchi is a beloved Italian dish that has charmed food enthusiasts around the globe. These soft, pillowy dumplings made from simple ingredients—typically potatoes, flour, eggs, and salt—are the epitome of comfort food. Traditionally served with a variety of sauces, from rich and hearty meat ragù to delicate butter and sage, Potato Gnocchi is both versatile and satisfying.
The Origins of Gnocchi
The history of gnocchi dates back to Roman times, long before potatoes were introduced to Europe from the Americas. dish is closely associated with Northern Italy, where potatoes grow abundantly in the cool mountain regions. The name “gnocchi” is believed to derive from the Italian word “nocchio,” meaning a knot in wood, or from “nocca,” meaning knuckle—a fitting description of its shape.
The Perfect Gnocchi Texture
One of the hallmarks of a great gnocchi dish is its texture. When made properly, potato gnocchi should be tender yet firm enough to hold its shape after boiling. Too much flour can result in dense, heavy gnocchi, while too little can cause them to fall apart during cooking. This delicate balance is why many chefs take pride in mastering the art of gnocchi-making.
Versatility in Sauces
Potato Gnocchi’s neutral flavor makes it the perfect canvas for a wide range of sauces. Popular pairings include classic pesto, a simple tomato sauce, or decadent truffle butter. For a more traditional approach, gnocchi is often paired with brown butter and sage, allowing the simplicity of the ingredients to shine. The dish’s versatility makes it a favorite among chefs and home cooks alike, as it can be adapted to fit any season or occasion.
Gnocchi in the Modern Kitchen
Today, Potato Gnocchi continues to be a favorite in Italian households and fine dining establishments worldwide.
Cooking Gnocchi at Home
Making Potato Gnocchi at home may seem intimidating, but with the right recipe and a few expert tips, it’s entirely achievable. One trick is to bake the potatoes instead of boiling them, which helps prevent excess moisture from entering the dough. Another tip is to knead the dough just enough to bring it together—overworking it can lead to tough gnocchi. Once shaped, they are quickly boiled until they float to the surface, signalling they’re ready to be served with your sauce of choice.
Whether you’re looking to recreate the flavours of Italy in your kitchen or trying your hand at a new culinary challenge, Potato Gnocchi is a dish that’s worth the effort. With its rich history and comforting appeal, it’s no wonder that this simple yet flavourful dish has remained a favourite for centuries.
PrintPotato Gnocchi
- Prep Time: 5 minutes
- Cook Time: 1 hour and 15 minutes
- Total Time: 1 hour and 20 minutes
Ingredients
- 300g potato (700g raw weight, ideally Desiree)
- 65g ‘00’ flour
- 1 egg yolk
- Parmesan, grated (to taste)
- Salt and pepper
- Butter and oil for frying
- 50g unsalted butter
- 12–15 sage leaves
- 3 cloves garlic finely sliced
- Squeeze lemon juice
Instructions
- Heat an oven to Gas 6/200ºC/400ºF. Bake the potatoes for 1-11/2 hours or until soft through.
- When cooked cut the potatoes in half and scrape the insides into a ricer or sieve and pass. Whilst the potato is still warm add the flour, yolks, parmesan, salt and pepper. Bring together to form a soft dough, trying not to overwork the mix.
- Bring a large pan of salted water to the boil.
- Roll small amounts of the dough into lengths 1.5 to 2cm thick (½ to ¾ inch), then cut to a similar size.
- Carefully lift the shaped gnocchi into the boiling water. Allow them to rise to the surface and then cook for a further 20-30 seconds, before removing and placing on a well-oiled tray.
- Place the gnocchi in a fridge to cool and firm up for 30 minutes.
- When you are ready to eat, heat your oven to about to degrees c or the lowest setting and put in a tray. Heat a large, non-stick frying pan with a little oil and butter in it, and carefully brown your gnocchi on both sides. You may need to do this in batches. Once golden, keep the gnocchi warm on the oven tray.
- Put the 50g of butter straight into the hot pan to melt, throw in the sage leaves and garlic and fry until crisp. Remove from the heat, season with salt and pepper and add some lemon juice.
- Quickly spoon over your plated, hot gnocchi and grate over some more parmesan.
