Potato Gnocchi Recipe

These little dumplings were one of the first doughs I placed my hands on. Soft, supple dough that my Nonna would let me roll in a little basket called a “cestino”. When it was time to get my own basket my Nonna asked her sister in Aiello, Calabria to send them over. But not directly to me as Nonna had to inspect them first to make sure the gnocchi would come out perfectly! I have since gone back to the local market in Aiello and bought many sizes just in case I ever misplace one. I still cherish the one that was handed down to me; personally, I think it still makes the best gnocchi.

Ingredients:
7 yellow fleshed potatoes (about 2 lb/1kg)
2 tsp (10 mL) salt
3 cups (750 mL) all-purpose flour (approx)


Method:
Peel and cube potatoes. Place in large pot cover with water and
bring to a boil. Boil for about 20 minutes or until tender.
Drain well; let stand for 5 minutes in strainer.
Run potatoes through a food mill or ricer, into large bowl.
Let cool slightly.
Stir in salt.
Stir in enough flour to form slightly sticky soft dough.

Divide dough into 8 pieces.
Roll into long rope about ½” (1 cm) thick.
Cut into ½” (1cm) pieces.
Toss with flour.
Roll along fork to form grooves.
Toss with flour.
Place on floured baking sheet.
Repeat.
Place in freezer for about 30 minutes or until firm.

In large pot of boiling salted water, add gnocchi, in batches and cook for about 3 minutes or until they float.
Use a slotted spoon or small sieve scoop out gnocchi and place in large bowl.
Repeat with remaining gnocchi.

Makes 2 lbs/1 kg, enough for 4 to 6 servings.

Tip: I think Nonna would save her oldest potatoes for gnocchi, the long roots that were growing out of them seemed to make the best gnocchi. You can use any potato you have, red or white or baking but I like to use the “giallo”-yellow-potato for its colour and flavour. New potatoes tend to give you a slightly gluey texture and a heavier gnocchi.