Gnocchi is one of those “uniquely” Italian dishes that isn’t exactly uniquely Italian. Similar to pasta and other such Italian dishes it was borrowed from other cultures and as the years have gone by has become synonymous with Italian cuisine. Some classify it as a pasta but technically speaking it’s really small dumplings.
Perfect for winter meals, it’s a bit “heavy” for a starch and so goes well with stews, robust sauces packed with garlic and spices and cheese. It’s one of the easier Italian dishes to master and so it really irks me when I see people buying it in ready-made packets at the supermarket.
- 750g potatoes
- 2 egg yolks
- 2 spoons butter
- +/- 1/2 cup all-purpose flour
- Handful chopped parsley
- 2 Tbls grated parmesan
- The traditional way to prepare the potatoes is to dry roast them in the oven until tender but still firm but over the years I’ve found that boiled potatoes work equally as well, so long as you make sure all excess water is gone from the potatoes before you mash them. The reason for this is you want the mash to be as dry as possible as this results in a better quality final product.
- Peel and mash the potatoes whilst still hot and add the yolks and butter. Do not over-mix the mash as this will result in gluten forming in the mash and cause it to become sticky.
- Add the parmesan and chopped parsley and finally the flour.
- Once all combined rest the mix in the fridge for 30 minutes.
- Once rested roll the dough into thumb-width size cylinders and cut the cylinders into 2cm long pieces. Press each one down slightly with a fork and place on a greased tray. Rest covered with a damp cloth for an hour or two.
- To prepare simply cook in a pot of simmering salted water and until the gnocchi rises to the top of the water. Remove and then saute in some garlic butter.