Teresa's Recipes
Gnocchi Di Patate
Gnocchi Di Patate, a beloved staple of Italian cuisine, is a dish that combines the comfort of potatoes with the elegance of pasta. These delicate potato dumplings are soft, light, and melt in your mouth, perfect to be drenched in your favorite sauce. Originating from Northern Italy, this dish was once a peasant food because of the simple, inexpensive ingredients. Today, it is a treasured recipe in Italian homes and restaurants alike.
Ingredients
- 1 teaspoon, plus more for boiling water Salt
- 1 large Egg
- 2 cups, plus extra for dusting Plain flour
- 2 large Russet potatoes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 1g
- Carbs: 75g
- Protein: 10g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Fill a large pot with salted water and bring to a boil.
- Add the potatoes to the boiling water and let them cook until soft, about 20 minutes.
- Drain the potatoes and let them cool until safe to handle. Then, peel the potatoes.
- Using a potato masher or ricer, mash the potatoes until smooth and without lumps.
- In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix well until a soft, pliable dough forms.
- Divide the dough into 4 equal parts. Dust a clean surface with flour and roll each part into a long rope, about 1 inch in diameter.
- Cut each rope into 1-inch pieces to form the gnocchi. Use a fork to make ridges on each piece, if desired.
- Bring a large pot of salted water to a boil again. Gently add the gnocchi and cook until they float to the top, about 2-3 minutes.
- Drain the gnocchi and serve immediately with your favorite sauce.