Potato gnocchi – Italian recipe (VIDEO)
Gnocchi is a traditional Italian recipe very easy and simple to make. This is a basic preparation to make potato gnocchi, which can go with many flavored sauces.
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Hi everyone and welcome to the kitchen at GialloZafferano. I’m Deborah, and today we’ll be preparing a very simple dish that can be adapted to any type of sauce — Potato Gnocchi. Let’s look at what we’ll need for the preparation.
2 pounds of potatoes. Use red or old potatoes that are floury, not waxy.
Salt to taste.
1 egg
2 ½ cups of flour
That’s all. Let’s see how to prepare the gnocchi.
We’ll begin our recipe by washing the potatoes and setting them to boil in lightly salted water with the skins on. While they’re still hot, we’ll peel the potatoes.
With the help of a potato masher, mash the potatoes well on a work top. Add the flour and form a hole about halfway down where you’ll put the egg and two generous pinches of salt. Now, knead the dough together.
Here’s our dough for the gnocchi. Now, roll it out into a snake about an inch thick. Now with the help of a spatula or a small knife, cut the snake into little pieces to form the gnocchi.
With the help of a fork, roll each piece of dough across the prongs giving slight pressure with your fingers to form the classic ribbed shape of the gnocchi. Now the gnocchi are finished. Now boil up a pot of salted water, put your gnocchi in and leave them to cook until they begin to float. Then, drain them well and add your favourite sauce.
From GialloZafferano, buon appetito and we’ll see you next time!
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Can you use a gluten free flour? If so…what do you recommend?
2 oz is not 1 kg!! Yes, the egg is traditional in the Italian Gnocchi!
That is a potato ricer not a masher
on my channel there is a recipe of very tasty gnocchis with a meat stuffing.look
👍👍👍👍👍👍
molto bene ! grazie !
I thought traditional Gnocchi is with water, not egg :
How many servings is this recipe?
But the traditional Italian recipe don't has egg🙄
I've seen a few recipes using only the egg yolk (2 or 3 of them). I like your recipe better because I wont waste the egg white, but would there be any difference in texture or flavour?
Also, why can't I peel the potatoes prior to cooking? What's the difference peeling them after?
You never go wrong with a beautiful plate of gno4
it takes the right kind of potatoes to make good gnocchi
Thank you for the recipe. I have 2 quistions please,
1. After mashing the potatoes, do I have to wait until it's cool before adding the flour and agg?
2. Do I have to cool the dough before start working with it?
Thank you 🙂
Mmmmm…I'm trying it right now if my maid doesn't see me.
can i use potato starch ?
thank you! very helpful!
No, because they would get soaked with water… besides, it's easier to peel them, once boiled!
Can you take the skins off the potatoes before you boil them? Thank you
It's 300 grams!
how many grams of flour is 2 1/2 cups?