Homemade Italian Pasta

How to make Italian Potato Gnocchi

The Italian Potato Gnocchi best recipe. Famous throughout the world, potato gnocchi are easy to make and can be served with a wide variety of sauces.




SERVINGS: Serves 4


  • 3 ½ oz all-purpose flour
  • 1 lb potatoes
  • 1 egg
  • 1 ¼ oz butter
  • 2 oz grated Parmigiano Reggiano cheese
  • salt to taste



  1. Place potatoes in a pot and completely cover with cold salted water, stopping when the water is 1 inch in above the potatoes.
  2. Bring to a boil and simmer until tender (or when a knife entres easily), about 50 minutes.
  3. Let cool until they can be handled.
  4. Peel and put them through a ricer or food mill.
  5. Combine hot peeled potatoes with flour, egg and salt.
  6. Turn dough out onto a floured cutting board and cut into 3 portions.
  7. Gently roll each portion into a long log about 3/4 inch thick.
  8. Cut each log into 3/4-inch pieces with a floured knife.
  9. Press a piece of dough against tines of a floured fork, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel.
  10. Repeat with remaining pieces of dough.
  11. The gnocchi should be cooked in salted water, well drained, then dressed with a generous helping of butter and Parmesan cheese.
  12. Add (to taste) tomato sauce or even better still, fresh cherry tomatoes browned in butter.



Hand-made potato gnocchi cook very quickly: they should be boiled in salted water and removed just as soon as they rise to the top of the pot.


Source:Academia Barilla




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