Gnocchi di Patate Recipe

Gnocchi Di Patate is more than an ancient Italian dish; it’s a place where fun meets the kitchen, a kitchen from the past, where the water is cooked in the time it takes to boil. It has survived due to its ease, gentleness, and lightness. On this, various sauces can be placed. But first, to know what this dish is.

What Is Gnocchi di Patate?

Gnocchi is “gnocchi di patate”, meaning “Aloo dumplings.” Small, soft cuttings that are almost always made of mashed potatoes, flour, and eggs. Unlike hard and dried pasta made from hard semolina or soft wheat, Gnocchi is soft and tender, melting like butter in your mouth. Because they are easy to prepare, they can be applied to practically any treatment, from butter and sage to meat sauce.

Essential Ingredients for Authentic Gnocchi

And, for the best gnocchi di patate, just fresh and state-worthy, making all the expense of ingredients worthwhile.

• Potatoes (Russet or Yukon Gold) – 1 kg (2.2 lbs), boiled and peeled
• All-purpose flour – 250g (approx. 2 cups), plus extra for dusting
• Egg yolk – 1 large
• Salt – 1 teaspoon
• Nutmeg (optional) – a pinch for aroma

Step-by-Step Instructions to Make Gnocchi di Patate

1. Choose and Cook the Right Potatoes

Use starchy potatoes, such as russet. After that, boil the potatoes, but do this with their skin to prevent water from entering. When they are soft, you peel them and, while they are still hot, push them through the potato racer; This gives them a super smooth texture without lumps.

2. Prepare the Dough

Put rice and potatoes on a clean surface. Add salt and nutmeg, then add flour gently. Make a well in the middle and add egg yolk. Using your hands gives the best results when mixing the ingredients to make a soft flour ball. Over-knotting will make Gnocchi harden.  

3. Shape the Gnocchi

This dough will be divided into four equal pieces. Each portion will be rolled into a long rope measuring about ¾ inch thick. Cut into one-inch-long pieces. To make traditional streaks, roll each piece on one or more fork tines or a gnocchi board.

4. Boil the Gnocchi

Bring a large pot of salty water to a boil. Leave the gnocchi in many batches. When they float on the surface, they are usually cooked after 2 to 3 minutes. Remove with a spatula and drain.

5. Finish With Sauce

Toss the freshly prepared gnocchi in your favorite sauce or pan-sauté in butter until golden brown. Serve hot with a good topping.

Top Sauces to Serve With Gnocchi di Patate

Butter and Sage

Gnocchi can simply be prepared with melted butter, sage leaves, and sautéed. Thus, the gnocchi will shine in texture gloriously.

Creamy Gorgonzola Sauce

Bhog? Melt Gorgonzola with cream and add a pinch of pepper. This sharp cheese pairs well with well-characterized dishes.

Tips for Perfect Homemade Gnocchi Every Time

• Use dried potatoes: Allow the drought to steam before mashing boiled potatoes. Do not over-flour: Excess flour means dense gnocchi. Testing Dough: Boil a test piece first. If it holds and is light, the dough is right.
• Work quickly: Warm potatoes bind better. Cold ones absorb more flour.
• Avoid sticky dough: Add small quantities until the dough is workable.

Serving Ideas for a Full Italian Meal

Course	Dish Idea
Antipasto	Caprese salad or grilled vegetables
Primo	Gnocchi di Patate
Secondo	Grilled chicken or veal Milanese
Contorno	Sautéed greens or rosemary potatoes
Dolce	Tiramisu or panna cotta
Beverage	Italian red wine or sparkling water

Nutrition Facts (Per 100g of Cooked Gnocchi)

• Calories: 120
• Protein: 3g
• Carbohydrates: 25g
• Fat: 1g
• Fiber: 1g
• Sodium: 300mg (variable depending on salt use)

Why Gnocchi di Patate Deserves a Spot in Every Kitchen

Making gnocchi from scratch is a rewarding process. Unlike boxed pasta, these handmade dumplings are soft, light, and extremely versatile. With only a few humble materials, we can create a dish that has a centuries-long tradition, offering endless opportunities for creativity.