Italian grandmothers test gnocchi doneness by dropping one piece in water—if it floats in 90 seconds, the batch is perfect.
Gnocchi
Dive into a delightful gnocchi experience that’s both comforting and effortless! This dish showcases pillowy potato dumplings, tossed in a luscious garlic butter sauce and finished with a sprinkle of fresh herbs for that extra zing. Perfect for a cozy night in or impressing your friends, it’s a must-try for any pasta lover!
The Story
This potato dumpling madness started in 16th century Northern Italy when Spanish conquistadors dragged potatoes back from Peru—Venetian cooks looked at these weird tubers, shrugged, and basically invented Italy's answer to German spaetzle, creating pillowy clouds that would make even the most hardened carbonara purist weep tears of starchy joy across the Alps.
Regional Twist
In Rome's Trastevere district, they fold fresh peas directly into the dough with extra pecorino cheese, then finish with cracked black pepper and lemon zest for their signature gnocchi verdi.
Prep
15
min
Cook
20
min
Serves
4
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 large baked potatoes
- 1 whole egg
- ½ cup (118 ml) fresh peas
- 1 whole lemon
- ¼ cup (59 ml) pecorino cheese
- ¼ cup (59 ml) pesto
- 1 cup (237 ml) ricotta cheese
Pantry Items
Amounts also listed in instructions below
- 2 cups (240 g) double zero flour
- extra virgin olive oil (to taste)
- fresh basil (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
- thyme (to taste)
👨🍳 Instructions
- 1
Start off with baked potatoes. Cut them in half and scrape out the potato.
- 2
Add pepper and salt to the potatoes.
- 3
Use a ricer to push the potatoes through.
- 4
Add ricotta cheese and whisked egg (2/3 of the egg) to the mixture.
- 5
Start binding the mixture and sprinkle in double zero flour.
- 6
Add thyme for fragrance and bind everything together.
- 7
Let the dough rest for 5 minutes.
- 8
Lightly flour the surface and roll the dough into a big roll.
- 9
Shape the gnocchi by pushing your thumb through each piece.
- 10
In a pan, heat olive oil and add gnocchi two or three at a time.
- 11
Season with salt and pepper, and add butter around the outside of the pan.
- 12
Flip the gnocchi over and add fresh peas, basil, and pesto.
- 13
Finish with lemon zest, fresh lemon juice, extra virgin olive oil, and pecorino cheese.
💡 Pro Tips
- ✓Rice potatoes while they're still warm (around 140-160°F) because hot starches absorb flour more efficiently and create a lighter texture than cold potatoes.timing140-160°F
- ✓Use only 2/3 of the beaten egg as specified because too much egg creates dense, rubbery gnocchi by over-developing gluten proteins in the flour.ingredient2/3 portion
- ✓Add double zero flour gradually until dough just holds together (typically 15-20% flour to potato weight) because overworking develops gluten and makes gnocchi tough.technique15-20% ratio
- ✓Test-cook one gnocchi in boiling water before shaping the entire batch - if it falls apart, add 1-2 tablespoons more flour to the dough.technique
- ✓Boil gnocchi in well-salted water (1 tablespoon salt per quart) and remove them within 30 seconds of floating to prevent overcooking and mushiness.timing30 seconds after floating
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