Food Tours Rome – Local Aromas

Potato Gnocchi Recipe

  • Home
  • Potato Gnocchi Recipe

How to make Italian gnocchi di patate

Easy and Delicious Potato Gnocchi Recipe

Gnocchi, those light and fluffy potato dumplings, are a staple in Italian cuisine, enjoyed with an endless variety of sauces. In Rome, it’s traditional to savor gnocchi on Thursdays. Once you realize how simple this recipe is, you might find yourself making them every day of the week!

Typically, gnocchi are made with cooked potatoes, flour, and egg to create a soft dough, which is then shaped into small pillows. For a lighter, fresher version, try using ricotta cheese instead of potatoes.

Watch the Foodie Sisters prepare gnocchi di patate using their family recipe and the cutest gnocchi-making utensil, a rigagnocchi or gnocchi board.

Potato Gnocchi Recipe

Ingredients (Serves 4)

  • 600 g (21.2 oz) potatoes (red or old potatoes; new potatoes contain too much water)
  • 200-250 g (7-8.8 oz) all-purpose flour
  • 1 egg
  • Pinch of nutmeg
  • Salt

Instructions

  1. Boil the Potatoes:
    • Place the unpeeled potatoes into a large pan of cold water. Bring to a boil, then simmer on medium heat until tender and easily pierced with a skewer (about 20-30 minutes). To avoid the gnocchi being too wet, use floury potatoes and leave the skins on when boiling to prevent excess water absorption.
  2. Prepare the Potatoes:
    • Drain the potatoes and, when cool enough to handle, pass them through a potato ricer. There’s no need to remove the skin as it will stay inside the ricer. Leave the mashed potatoes to cool.
  3. Make the Dough:
    • Once the potatoes are cold, add the flour, egg, nutmeg, and season with salt. Use a fork to pull the ingredients together. When the dough starts to form, use your hands to knead the mixture. It should be loose and airy, so don’t over-knead.
  4. Shape the Gnocchi:
    • Divide the dough into quarters and roll each one into a sausage shape, about 2-3 cm (1 inch) thick. Cut the gnocchi and, if you have one, roll them down a gnocchi board to create grooves. If not, roll them down the back of a fork for the same effect.
  5. Chill the Gnocchi:
    • Place the prepared gnocchi onto a lightly floured tray and place them in the refrigerator until needed.
  6. Cook the Gnocchi:
    • Bring a large saucepan of salted water to a boil, then carefully add the gnocchi. Stir once to prevent sticking and cook until they rise to the surface (1-2 minutes). Scoop them out with a slotted spoon and toss them into your preferred sauce.

Join Our Community

For more authentic and traditional Italian experiences, join our Community Casa Local Aromas and immerse yourself in the true essence of Italy.

Subscribe to our YouTube Channel and check out our food and wine tours and cooking classes in Rome, Florence, and Venice!