Gnocchi is a fluffy, tender dish that is easier to make than you might think. You’ll only need four basic ingredients.
Gnocchi is a regular dish in our household. We make it almost once a month, as it is an Italian tradition to have it on the 29th of every month. Saint Pantaleo was a beloved saint who performed many miracles. He was canonized on July 29th, therefore Gnocchi Day was on the 29th. Legend has it that while he traveled across Italy treating peasants with medical care, his favorite dish among the peasants was Gnocchi. In Italy, payday is at the end of the month, so this inexpensive dish is perfect when the household is low on funds.
This dish began with the Romans. They made it with semolina flour and eggs. The dish evolved over the centuries using Potatoes instead of flour. In the 16th century in northern Italy, the Italians replaced flour with potatoes. The northern climate was better for growing potatoes.
You can pair this dish with many different sauces. Our family favorite is Vodka sauce, but Roasted Pomodoro, Marinara, or Butter and Sage is tasty.
Gnocchi Ingredients:
– 2 Large Golden Yukon Potatoes (1 LB)
– 1 Large egg yolk
– 1 cup sifted all-purpose flour
– Semolina flour for dusting
Gnocchi Directions:
1. Coat the potatoes with olive oil and bake at 350 degrees for 30-45 minutes until fully cooked.
2. In a large mixing bowl, scoop out the center of the potatoes and discard the skin. Add the egg yolk and sifted flour, then mix until a dough is formed.
3. Take a large baking sheet and sprinkle it with semolina flour. Roll out the gnocchi dough into ropes about half an inch in diameter.
4. Cut the homemade gnocchi rope into pieces around an inch in length. Keep dusting the gnocchi with the semolina flour to avoid it from becoming tacky.
5. Roll the one-inch pieces of gnocchi over a gnocchi board with your thumb to obtain the desired shape. Let the gnocchi air dry for around 30 minutes.
6. In a large pot of salted boiling water, cook the gnocchi until they float. Then drain and remove.
7. Serve with your favorite sauce, such as marinara, tomato, vodka, or alfredo. Top with grated Locatelli or your favorite Italian cheese.
“Mangiamo” – you have an awesome homemade pasta dish !
Variations:
Although this dish is simple, it has many variations. Let’s start with the variations of ingredients. Surprisingly, the potato can be replaced with equal amounts of Ricotta cheese. Your dish will become surprisingly delicious. You can also adjust the amount of eggs; I like to use only the yolk to make it richer, depending on your taste.
The other variation is in the process. Even though the standard method is to boil the gnocchi until they float, you can also bake or fry your pasta for a delicious result. Another alternative is to boil your potatoes before making the dough. We prefer baking the potatoes because indirect baking is a drier method, and less moisture in the dough makes it easier to shape the gnocchi.
Ingredients
- 2 Large golden Yukon Potatoes
- 1 Large Egg Yolk
- 1 Cup Sifted All Purpose Flour
- Semolina Flour for Dusting
Instructions
- Coat the potatoes with olive oil and bake at 350 degrees for 30-45 minutes until fully cooked.
- In a large mixing bowl, scoop out the center of the potatoes and discard the skin. Add the egg yolk and sifted flour, then mix until a dough is formed.
- Take a large baking sheet and sprinkle it with semolina flour. Roll out the gnocchi dough into ropes about half an inch in diameter.
- Cut the homemade gnocchi rope into pieces around an inch in length. Keep dusting the gnocchi with the semolina flour to avoid it from becoming tacky.
- Roll the one-inch pieces of gnocchi over a gnocchi board with your thumb to obtain the desired shape. Let the gnocchi air dry for around 30 minutes.
- In a large pot of salted boiling water, cook the gnocchi until they float. Then drain and remove.
- "Mangiamo" – you have an awesome homemade gnocchi dish !
