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Potato gnocchi

⏱ 30 min🍳 2 min👤 2 pp★★★★☆

Potato dumplings are a lovely dish which form a central part of many of the world’s cuisines. Once upon a time, and still today in some countries, they were made with just water and flour, but the best-known and most widespread (and delicious) version, is made with potatoes. Those made with semolina (the famous gnocchi alla Romana), with rice, or simply with bread (in the case of the South Tyrolean dumplings) are also excellent. But we wanted to make the classic potato gnocchi, soft and fluffy, with potato, flour, a pinch of salt and a few tablespoons of egg, which are optional. And as for an accompanying sauce, we also went down the classic route, opting for something simple made with fresh tomatoes and basil.

Ingredients

Nutritional values 320 kcal / serving
Protein
10g
Carbohydrates
68g
Fat
1.5g
Fiber
2g

* approximate values per serving

Information
30 minutes Total time
2 minutes Active time
Serves 2 persons
★★★★☆ Hard

Preparation

This is the classic recipe. Place the well-washed but unpeeled potatoes in cold water without salt, boil so that they are completely cooked through, peel, and then mash the potatoes with a potato masher. Add salt and, if you like, a little nutmeg. Stir in the flour. Break the egg into a small bowl, lightly beat it and then mix just 2 or 3 tablespoons into the potato and flour mixture. Knead on a floured surface until the dough is compact and firm but still soft. Shape the dough into rolls as thick as your finger and then cut into small regular pieces which you roll on the floured work surface to prevent sticking. If you want, you can score them one by one with the prongs of a fork. Arrange them on a towel or on a floured work surface. Cook them by putting them in some strongly boiling salted water and then remove them with a slotted spoon as soon as they rise to the surface. Toss with some homemade tomato sauce and garnish with a few basil leaves.

Tips
To give character to your gnocchi and, perhaps, as a change from the normal recipe, you could colour the dough with beetroot (for a red effect), saffron (for a yellow), or with herbs (in this case they’ll be green).
Trivia
It is often said that "Thursday’s gnocchi", and in fact it is customary to make gnocchi on a Thursday, turning a normal weekday into a day of celebration.

Step by step

Ingredients
Ingredients
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Additional information

Potato Gnocchi with Tomato Sauce

One of the most appreciated variations of potato gnocchi is certainly the one with tomato sauce. This simple and tasty preparation enhances the flavor of fresh gnocchi, creating a rich and flavorful dish. To make it, after boiling and preparing the gnocchi, just cook them in a tomato sauce made with fresh tomatoes, garlic, and basil. The final result is a dish that combines the softness of the gnocchi with the freshness of the sauce, making it perfect for a family lunch or a dinner among friends. Don't forget to sprinkle with some grated cheese for an even tastier finishing touch.

Neapolitan Potato Gnocchi

Neapolitan potato gnocchi are a classic of Campanian culinary tradition. This variation stands out for the addition of typical local ingredients, such as San Marzano tomatoes and pecorino cheese. The preparation involves seasoning the gnocchi with a rich and flavorful sauce, which can also include pieces of mozzarella for a melting effect. The gnocchi are cooked in salted water and, once drained, sautéed in a pan with the sauce, creating a dish that encapsulates the flavors of southern Italy. This recipe is perfect for those who want to savor a traditional dish rich in history and passion.

Light Potato Gnocchi without Eggs

For those who desire a lighter version of potato gnocchi, here is a recipe without eggs. This preparation is ideal for those following a vegan diet or simply looking to reduce calories. The gnocchi are still made with potatoes and flour, but the egg is omitted, making the dough lighter. The final result is soft and flavorful gnocchi that can be dressed with a simple tomato sauce or a drizzle of oil and aromatic herbs. This light variant does not sacrifice taste and allows you to enjoy a traditional dish in a healthier way.

Nutritional Benefits of Potato Gnocchi and Calories

Potato gnocchi are a dish rich in nutrients, thanks to the potatoes, which are an important source of complex carbohydrates, vitamins, and minerals. Potatoes provide potassium, vitamin C, and fiber, contributing to a balanced diet. Additionally, the presence of flour, if whole grain, adds further fiber and nutrients. In terms of calories, a serving of potato gnocchi (about 100 grams) contains approximately 130-150 calories, depending on the ingredients used. This makes them a tasty yet moderate option for those looking to maintain a healthy diet.

Can Potato Gnocchi be Frozen?

The answer is yes, potato gnocchi can be frozen. To do this, it is advisable to place them on a floured tray so they do not stick together and leave them to freeze for about an hour. Once solidified, the gnocchi can be transferred to a food bag or an airtight container and stored in the freezer. This way, they can be kept for several months. When you want to use them, there is no need to thaw them: just drop them directly into boiling water, where they will cook in a few minutes. This method is perfect for always having a ready-to-eat dish available in no time.