Potato Gnocchi: firm outside with a delicate and soft texture inside, not chewy, not soggy... simply delicious!
Prep time
Cook time
Total time
Best Authentic Italian Gnocchi recipe, fool-proof, easy and super delicious.
Author: Ilaria's Perfect Recipes
Cuisine: Italian
Serves: 6
Ingredients
3 lbs / 1,4 kg raw potatoes not peeled, suitable for gnocchi (starchy or old potatoes not waxy)
2 egg yolks (medium)
3 tbsp / 30 grams / 1 ounce potato starch
⅔ cup / 50 grams / 1.8 ounces Parmigiano Reggiano or Grana Padano cheese (finely grated)
2 tsp / 15 grams salt
a pinch of ground nutmeg (optional)
1 cup / 130 grams / 4.5 ounces all-purpose flour (sifted) plus more to put on the working area
Instructions
Rinse, peel and cut potatoes into little pieces and put them in a microwave steamer for about 15 minutes.
OR
Rinse potatoes, leave the peel (so they don't absorb too much water) put them in a pot filled with water and boil until fork-tender. While still warm, peel the potatoes.
Mash potatoes with a fork or a potato masher and put them in a big bowl.
Let them cool a bit.
Add egg yolks, potato starch, Parmigiano Reggiano or Grana Cheese, a pinch of grated nutmeg (if you like), salt and flour.
Knead gently until a nice pliable ball is formed, do not over knead. It has to be soft and not too much sticky. If it's still a bit damp add some more flour, not too much though!
Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form ¾ inch - 2 cm in diameter ropes.
Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation or you can skip this passage and leave gnocchi as is.
Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.
Let them rest for 15 minutes.
To cook Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.
Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.
When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.
Put pasta sauce over them and serve immediately.
Recipe by Ilaria's Perfect Recipes at https://www.ilariasperfectrecipes.com/gnocchi-firm-outside-delicate-soft-tender-inside-not-chewy-soggy-simply-delicious-best-perfect/