Ordinary all-purpose flour is all right, but it … My family came from Valdo Biadene, North Italy, Everything looks so wonderful, reminds me of my childhood and my dear grandmothers❤️, Thanks so much for the kind words, Karen. I will try experimenting with a little egg next time I make gnocchi. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. Bring a large pot of lightly salted water to a boil. This is such a well written and beautifully produced lesson, Frank. I’ve never tried it, so I couldn’t say. I know it will be fine since it’s coming from here. As always, you can substitute a flour-alternative as well. Do let us know how it turns out for you. My daughter requested Gnocchi for our evening meal on her 10th Birthday. I find adding a bit of egg makes gnocchi making a lot easier. Thanks so much, Adri! Well Done you You won’t need the butter or salt, either, since the prepared mashed potatoes already have both in them. L’importante è trovare il tipo di patata giusta e non esagerare con la farina, sembra facile……Buon fine settimana, ho voglia di gnocchi adesso…. A dry, clean workspace To make potato and cheese gnocchi, add 1/2 cup ricotta, and 1/4 cup grated Parmigiano-Reggiano cheese. Easy gnocchi recipe | Homemade potato recipes | Jamie Oliver This is one of those recipes you need to make entirely by hand. My husband whom is Italian misses his Nonna’s gnocchi. The best homemade potato gnocchi are as light and airy as a down pillow and really do taste of potatoes. Thank you for sharing your families heritage. The most common way to prepare gnocchi is to combine potatoes (boiled, peeled and mashed) with flour to form soft bite-size lumps of dough. I’ve only made gnocchi once and they turned out great. In a large bowl add the riced or mashed potato, salt, olive oil, and flour and using clean hands mix … Thanks for the recipe, I’m sure they will taste great. The key is the ratio of potato to flour. These gnocchi are going to be made very, very soon! I remember my first try at gnocchi (which I don’t make very often, I am wondering why after reading this post – you are so convincing!) Ha ha! The comparison involved baked potatoes, steamed potatoes, boiled potatoes, and potato buds. Could be luck, or could be that your instincts are on target, Karen. Hope you enjoyed them… . There is no set in stone amount needed of each ingredient because it totally depends on how much moisture is in your potatoes. Russet or other mealy potatoes (see Notes). We just made gnocchi (butternut squash from the garden) this past week. To test for doneness, stick a pairing knife into one of the potatoes; if you can slip it out easily without picking up the potato, then it's done. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, and Lazio. OK – this page has been saved to favourites. I have to try you recipe. Resolved. Form the dough into a ball and place it on a well floured surface. The three sauces were tomato, gorgonzola cream, and thyme butter. Makes enough gnocchi for 4-6 persons 1. Hi Frank, Thanks.. Sure, you can! That board is now in my garage with my power washer sitting on it and my father is rolling over in his grave. Working very gently with a wooden spoon or spatula, mix into the puréed potato a generous pinch of salt, the egg (optional) and enough flour to make a smooth, soft and only slightly sticky dough. ;=). But the best way I found is flour, potatoes … a little like working with Play-Doh! One key variation is whether to add egg or not. Freeze ’em on cookie sheets and dump them in freezer bags and I’m good to go for a few months. Cut this rope into 2.5 cm (1 inch) lengths. Regardless of which healthy option you choose, it’s always best to make your sauce.