Potato gnocchi spread across northern and central Italy in the late 19th century after the potato's arrival.
Cloud-light and tender, they melt almost instantly, coated in nutty browned butter and the woody perfume of sage. Each bite is delicate yet deeply satisfying.
Ricing the potatoes while warm and using minimal flour keeps the dumplings light; over-kneading develops gluten and turns them gummy, so a gentle hand is essential.
Variations
Gnocchi alla sorrentina baked with tomato and mozzarella, with pesto, with gorgonzola cream, spinach gnocchi
On the Palate
Where Potato Gnocchi sits in the Italian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min
- 125 min
Boil whole potatoes in their skins until very tender, then peel.
- 23 min
Rice the warm potatoes onto a clean work surface.
Watch outRice the potatoes while still warm — cold potato turns gluey and the gnocchi come out heavy.
- 35 min
Add flour, egg and salt and gently knead into a soft dough.
Watch outKnead just until the dough comes together — work it more and it goes tough and rubbery.
- 46 min
Roll the dough into long ropes and cut into small pieces.
- 58 min
Press each piece against fork tines to form ridges.
- 64 min
Cook the gnocchi in salted boiling water until they float.
Watch outScoop them out the moment they float — they're done, and left in they turn to mush.
- 73 min
Meanwhile melt butter with sage leaves in a pan.
- 82 min
Lift the gnocchi into the butter, toss gently and serve with grated cheese.
