Nanna's Gnocchi

"My nanna was from Italy, I loved it when she made gnocchi. It is a very time consuming process, but well worth the effort! The recipe can be varied with the addition of other ingredients (spinach, pumpkin, mushroom, herbs...) just let your imagination run wild! Serve with any sauce that tickles your fancy & lots of parmesan!!!"
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Amateur Chef Kate photo by Amateur Chef Kate
photo by Amateur Chef Kate photo by Amateur Chef Kate
Ready In:
1hr 15mins
Ingredients:
5
Serves:
6
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ingredients

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directions

  • Place mashed potatoes, flour, egg, nutmeg and salt& pepper in a bowl.
  • Knead lightly with your fingertips to make a firm but soft dough.
  • Divide dough into 4 even-sized pieces and then roll into long sausage shapes on a lightly floured surface.
  • Cut the rolls into small 1 inch pieces.
  • Press each piece over the back of a fork, pressing lightly with 2 fingers.
  • Bring a large pot of salted boiling water to simmering point.
  • Drop six to eight gnocchi in water and simmer for 3- 4 minutes, or until they rise to the surface.
  • Remove with a slotted spoon.
  • Serve with your favourite pasta sauce and parmesan cheese.

Questions & Replies

  1. Pardon my ignorance, but what is 1 kg old potato? I understand the cooked (dry heat not boiled) and mashed.
     
  2. Can you use an electric mixer to make the mashed potatoes?
     
  3. Can you use a electric hand mixer to mash the potatoes?
     
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Reviews

  1. This is the definitive way to make gnocchi. I used to sit on my grandmothers lap while she taught me to roll the dough. Those who had problems with this recipe must have done something wrong. The best way to insure a light gnocchi is to dry cook the potatoes, either bake or microwave. Then allow to cool and either rice them or pass through a food mill. Regular mashing techniques leave too many lumps, which make the dough difficult to roll. Mix lightly and allow to sit for 30 minutes to allow the flour to absorb the moisture before rolling. This is a learned technique. Keep trying, and don't fall for gimicks. This is the oldest and most recognized method. It makes a wonderful gnocchi!
     
  2. My Dad was from Calabria, and we spent many a Sunday morning sitting around the kitchen table making a big batch of gnocchi. Dad would make the dough and us kids would roll the pillows. We all knew the process but no one knew the actual recipe. When dad passed the secret died with him until I found your recipe. One look at it and I knew I had found the recipe Pop used! The only difference was the nutmeg, making these delicious little bundles of love brought back so many memories. Thanks for sharing Marli!
     
  3. This was my first time making gnocchi, and they turned out great! They were like biting into light fluffy pilows. The 1 kg potato converted to 4 cups mashed (from food mill). The only thing I would change, is to add more salt. I would recommend doubling the recipe, so you can freeze them for a quick and easy dinner. Thanks soo much for this recipe! I will never eat store-bought gnocchi again. They can't even compare.
     
  4. Very easy to make. The gnocchi was very light as other reviews stated. Baked my potatoes so they would be drier and not add any extra moisture. Dought was sticky but easy to work with. This will now be the recipe I use to make gnocchi from now on.
     
  5. This was amazing !!! Here are some commens, I believe it would serve only 3-4 instead of 6. I followed up on the advice of s/o and cut them in smaller pieces. Another thing to keep in mind for next time, is to add even more salt. Except for that, as I said before, absolutly amazing. Made it w/ a Salsa Rosa sauce. This is a keeper ....
     
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Tweaks

  1. I added about half a cup extra of flour and yes it was sticky but as long as you handle it with extra flour to prevent sticking, its all good! Otherwise tender and delicious gnocchi!
     
  2. Bake potatoes, don't boil. Let mixture stand 30 minutes to absorb flour evenly, then continue to mix and roll.
     

RECIPE SUBMITTED BY

G'day! I'm from Gippsland, Australia. I am a SAHM (stay at home mum) to my two gorgeous children who are 2 years & 6 months. My passions are cooking, scrapbooking, & reading which I enjoy doing in my rare "ME" time. I love finding & trying new recipes & am very fortunate that my family are not fussy!
 
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