Recipe: Cook this Italian gnocchi at home
Gnocchi, a traditional Italian dish, has been warming hearts and bellies since Roman times. These soft dough dumplings are typically made from potatoes and flour, offering a comforting texture and a versatile base for various sauces. With no meat or eggs in the mix, this vegetarian guide will help you create an authentic Italian experience right in your kitchen. So let's get cooking.
Gather the following ingredients
For this eggless Italian gnocchi, assemble two large russet potatoes, one and a half cups of all-purpose flour with additional dusting, and one teaspoon of salt. Optional garnishes include fresh herbs like sage or basil. All ingredients should be at room temperature to ensure the dough is manageable and easy to work with during preparation.
Preparing the potatoes
Start by washing the potatoes thoroughly. Boil them whole with their skins on until they are completely tender—this usually takes about 20 to 30 minutes depending on size. Once cooked through, drain them well and allow them to cool just enough to handle. Peel off the skins while they're still warm as it's easier at this stage.
Making the dough
Mash the peeled potatoes until smooth without any lumps; a potato ricer works best for this task. On a clean surface, sprinkle some flour and place your mashed potatoes in the center forming a mound. Create a well in the middle of your potato mound and start adding flour gradually along with salt, kneading gently until you have a soft but not sticky dough.
Shaping gnocchi
Divide the dough into equal portions and roll each on a lightly floured surface to create snakes about three-quarters of an inch thick. Cut these into one-inch segments to shape your gnocchi. For a textured surface that ensnares sauce, gently press each dumpling against the tines of a fork or roll over a gnocchi board, if you have one available.
Cooking gnocchi
Bring a large pot of salted water to a boil. Cook gnocchi in batches by dropping them into boiling water; they're done when they float to the surface—this should take about two minutes per batch. Remove with a slotted spoon onto warmed plates or combine directly with your favorite sauce before serving garnished with fresh herbs if desired.
