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“Gnocchi” Potato dumplings

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Adjust Servings:
500 gr. Potato
150 gr. Flour "0"

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“Gnocchi” Potato dumplings

Real home made cuisine


    Gnocchi di patate, soft cushions of dought

    • 65 minutes
    • Serves 4
    • Medium




    The “Gnocchi” is the real Tuscan name of this delicious and ancient first course, we prepare just mixing together potato and flour.

    In some recipes you can find also eggs as an additional ingredient. This is because  eggs help flour and potato to stick together.

    They are like little cushions of dough and are definitely best made before serving.

    It is also possible to preserve them in the freezer and use them frozen putting them directly into the boiling water.

    The sauce must be ready before you start rolling the gnocchi. The first thing to do is boiling the potato and then proceed to prepare them step by step.

    The recipe I give you is for about 4 people but it depends on how much you eat ! You always consider for 1 Kg of potato the 30% of flour, that is 300 gr. I suggest you to use the “0” Flour because the “00” flour – all purpose – is to soft and doesn’t absorb liquid as much as the “0” does.




    25 minutes

    Boiling Potato

    Wash the potato and boil in a pan of cold and lightly salted water, without peeling. Take care not to overcook them, as they will absorb too much flour and compromise the texture. Drain and when still quite hot , peel them.

    5 minutes

    Mush Potato and make the dough

    Pass the potato through a mush potato and place before into a bowl and then on a work surface.
    Add flour and mix by hand to obtain a smooth, firm dough.

    35 minutes

    Shape the Gnocchi

    Dust your hands and work surface lightly with flour. Working quickly, break off pieces of the dough, and roll out into long cylindrical strips of about 1 cm (1/2 in.) in diameter. Cut these strips into pieces at about 2cm (3/4 in.) interval with a sharp knife. Put onto a floured tray or plate until you are ready to cook them

    2/3 minutes

    Boil the gnocchi

    In a large saucepan, better if wide and low, bring to the boil plenty of salted water. Pour in the gnocchi in batches. When they float to the surface they are ready. Lift them out with a slotted spoon or a wire strainer, allowing the water to drain off well. At this point you can decide to put them into a large pan together with the sauce previously prepared or keep the gnocchi in a hot, buttered oven dish until you are ready tp serve them all.

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