The following recipe is certainly not my own invention. I was taught how to prepare gnocchi myself by my boyfriend’s mother, who showed me this tasty mix of potato and flour at Christmas. And as promised before, I’m now going to share the recipe.

It’s quite easy. It just takes some time, but when you want something good, you need to put some effort into it.

Ingredients:
300 grams of flour
500 grams of potatoes
(1 egg)
Some salt

Preparation:
1.Boil your potatoes in their skin. Boil them for a longer time, because they need to be soft. At least 20 minutes, but this really depends on the kind of potato you use.
2.After the potatoes have been boiled, peel the skin and put them in a big bowl. You can already grind them, using for example a mixer (make sure that there are no lumps left in the potato mixture) or wait for the potatoes to cool down a little bit and then grind them. Anyway, before you start doing anything else, the potatoes need to have cooled down from hot till warm, so you can handle them with your bare hands.
3.Add the flour and salt and mix the potatoes and the flour. Then add the egg and mix them again. You can mix it with a spoon, until the paste becomes too thick. Then it’s best to start using your hands.
4.Create a nice ball of dough. Sprinkle some flour on your kitchen counter and then put the dough on it and start working it, kneading it. In the end, creating again a nice ball of dough. However, don’t let it become it too dry. Cut the dough to check if it’s ok. If you see some holes of air in the dough, it’s good and you can start making the gnocchi.

5.Cut a small slice of dough. Not thicker than 2 cm. And start rolling this slice on your kitchen counter until it becomes longer and thinner. (Sprinkle enough flour on the counter to make this process go more smoothly).
6.Chop this sort of worm of dough into small pieces (approximately 1-1,5 cm). Then, with your index finger you can shape them into the famous gnocchi shape and mix them a little bit with the flour on your counter.
7.If you are not ready for lunch or dinner yet, you can leave them on a covered plate in your kitchen for about three hours max. I wouldn’t put them in the fridge or in the freezer. They tend to lose moisture and become dry.

(A lot of gnocchi waiting to be boiled.)


8.When you’re ready for lunch/dinner, take a big pot of water and add a little bit of salt to it. Then make sure it boils and add your carefully crafted gnocchi to the boiling water.
9.When the gnocchi start to float to the top of the water you can take them out of the pot. It means that they are done boiling. This usually doesn’t take more than 3 minutes.
10.Your gnocchi are done. But what to do next? There are several things you can do with gnocchi. I like to do the following two.
– Prepare tomato sauce and add the gnocchi to this. Sprinkle some parmezan cheese on top and add some fresh basil.
-(The following one is particularly good for your next meal, when you have a lot of the tomato-gnocchi combination left) Put the gnocchi and tomato sauce in an oven dish and sprinkle some extra cheese on top. This can be parmezan cheese, but mozzarella works as well and put it in the oven for about 20 minutes on 180-200 degrees C.

I do hope you will try this recipe some time. It’s so much better when you do the gnocchi yourself than when you buy them at the supermarket. Yes, it takes a lot of time, but it’s well worth it.

From Italy with love,

Merel

p.s. you can also leave the egg out, but I think it’s better to include it, considering both taste and preparation, since you’ll be having less of a struggle while shaping your gnocchi.