Gnocchi di Patate

Gnocchi di Patate

Classic Italian potato dumplings from the north of Italy, prized for being impossibly light and tender. The secret is using starchy, floury potatoes baked (never boiled) and handling the dough as little as possible.

Prep

25 min

Cook

25 min

Total

50 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1000 g (2 lb 3 oz) russet potatoes, or other floury potatoes; bake, do not boil
• •150 g (1¼ cups) tipo 00 flour, plus extra for dusting; substitute all-purpose/plain flour
• •1 whole (1 large) egg, lightly beaten
• •1 tsp fine sea salt
• •1 pinch freshly grated nutmeg, optional, traditional
• •60 g (¼ cup) unsalted butter, for serving
• •6 leaves fresh sage, for serving
• •40 g (⅓ cup) Parmigiano-Reggiano, freshly grated, for serving

Steps

1. 1 Preheat the oven to 200°C / 400°F. Scrub the potatoes, pierce each several times with a fork, and bake directly on the rack until a skewer slides in with no resistance, 55–70 minutes (internal temperature 95°C / 205°F). Let them rest 5 minutes; they should be just cooked through, never waterlogged.
2. 2 Halve the hot potatoes and scoop the flesh through a fine ricer or potato ricer onto a clean surface. Spread it out and let any steam escape for 1–2 minutes; excess moisture is the enemy of light gnocchi.
3. 3 Sprinkle the flour over the warm potato and add the salt, nutmeg (if using), and the beaten egg. Using a bench scraper and your fingertips, fold and cut the mixture together just until it comes together into a soft, slightly sticky dough. Do not knead: overworking develops gluten and makes gnocchi tough.
4. 4 Cut the dough into 4 pieces. Roll each piece into a rope about 2 cm / ¾ in thick. Cut the ropes into 2 cm / ¾ in pillows. If you like, roll each pillow over the tines of a fork or a gnocchi board to create ridges that hold sauce.
5. 5 Bring a large pot of generously salted water to a gentle boil (it should taste like sea water). Working in batches, drop the gnocchi in without crowding.
6. 6 Cook for 2–3 minutes: the gnocchi are done when they float to the surface and remain buoyant for about 30 seconds more. Lift them out with a slotted spoon.
7. 7 While the gnocchi cook, melt the butter in a wide skillet over medium heat until the milk solids turn golden brown and it smells nutty, 3–4 minutes. Add the sage leaves and let them crisp, 30 seconds.
8. 8 Toss the drained gnocchi gently in the brown butter and sage, divide among warm plates, and finish with a generous grating of Parmigiano-Reggiano. Serve immediately.