Homemade Potato Gnocchi Recipe

Potato gnocchi become good old-fashioned Calabrian comfort food when you use potatoes from La Sila mountains or eat them with a hearty tomato and Calabrian sausage sauce.

We’ll get to that sausage recipe soon enough, but for now here is the recipe for the homemade potato gnocchi.

Ingredients:
(serves two)

>> 3/4 cup all-purpose flour, plus extra for dusting
>> 1 pound potatoes
>> 1 egg
>> Salt

Directions:

1. Wash and peel potatoes and boil them in salted water for about 20 minutes.

2. Remove from heat. When they are cool, mash them and place them on a floured surface.

3. Add a pinch of salt and the flour and knead the potato and flour mixture until it is firm, yet soft.

4. Add the egg and continue to knead the dough until there are no lumps.

5. Divide the dough into 2-3 cm-thick strips.

6. Cut the gnocchi from these strips, lightly roll each ball in flour and then use a fork to create an indention (see photo above).

7. Place the gnocchi on a floured surface.

8. Let them sit for 15 minutes.

9. Boil them in salted water until they rise to the top.

Serve with a spicy tomato sauce like we did (below) or with your favorite Italian sauce.

Buon Appetito!

Have you ever had gnocchi? What is your favorite way to eat them?

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Comments

  1. Butter and fresh sage leaves, that’s mine. Umbrian gnocchi don’t have egg in them, which makes them fragile, but light. I once tried all different kinds of gnocchi di patate deep fried as a cocktail snack. That works if you are 10 pounds underweight. Sort of yummy.

    Deep fried gnocchi? Mamma mia … Yum!

  2. I’ve missed making gnocchi — my son has an egg allergy & gnocchi is something that I just can’t imagine without eggs. (My grandmother’s recipe calls for 4 egg yolks.) Anyone have a good egg-free gnocchi recipe? (Judith, your comment makes me hopeful I’ll find one!)

    I hope you will let us know if you find an egg-free version. In bocca al lupo!

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