
Light, fluffy potato gnocchi made with baked floury potatoes and very little flour.
Potato gnocchi spread through northern Italy after potatoes arrived from the Americas; in Rome the tradition is 'giovedì gnocchi', gnocchi on Thursday.
The name: Gnocchi probably comes from nocchio, a knot in wood, or nocca, knuckle.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| floury potatoes | ≈ 1 kg | ≈ 2¼ lb |
| flour 00 | ≈ 250 g | ≈ 2 cups |
| egg optional | ≈ 50 g | ≈ 1 egg |
| salt | ≈ 8 g | ≈ 1½ tsp |
| butter and sage or tomato sauce to serve | ≈ 80 g | ≈ 6 tbsp |
| Parmigiano Reggiano to serve | ≈ 40 g | ≈ ¼ cup |
≈ amount suggested from similar recipes
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|---|---|---|
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| Large Wooden Board | 🛒 Buy | 🛒 Buy |
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Also used: potato ricer · slotted spoon
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