These small, pillowy dumplings are traditionally made from potatoes and flour, resulting in a tender bite that’s both comforting and satisfying. Originating in northern Italy, gnocchi have become a staple of Italian cuisine, with each region offering its own unique twist on the classic recipe.
Ingredients:
- 4 large russet potatoes (about 3lb total)
- 2 large eggs
- 2 c. (240g) all-purpose flour, plus extra for rolling
- 2 teaspoons kosher salt, plus more
- Semolina flour, for dusting
Method of cooking:
Boil the russet potatoes in their skins until completely cooked through. When cooked, peel them while still hot and pass through a potato ricer or mash until smooth.
On a clean surface, make a mound of 2 cups of flour and make a well in the middle. Pour the 2 teaspoons of kosher salt, the eggs and the mashed potatoes into the well. Using your hands, mix together, gradually adding flour from the sides into the potato mixture.
Knead gently until you have a dough. Take care not to overwork it; you want it to be soft and slightly sticky.
Divide the dough into pieces and roll each piece into long ropes about 3/4 inch in diameter. Cut the ropes into 1 inch pieces. You can also roll each piece over a fork or gnocchi board to create ridges.
Bring a large pan of salted water to the boil. Cook the gnocchi in batches by dropping them into the boiling water. When they float to the surface, remove them with a skimmer.
Serve immediately with your favourite sauce, such as a simple sage butter sauce or marinara sauce.
