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Light and Fluffy Italian Homemade Gnocchi
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📋Light and Fluffy Italian Homemade Gnocchi

The traditional Italian homemade gnocchi are light, fluffy, they melt in your mouth and you can actually taste the potatoes. No eggs, they are vegan ! #yourguardianchef #italianrecipe #vegan
Course Side Dishes
Cuisine Italian
Keyword fluffy gnocchi, homemade gnocchi, small gnocchi
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 people
Calories 277kcal
Author Laura Tobin

Equipment

Ingredients

For a simple sauce

US Customary - Metric

Instructions

  • Clean the potatoes making sure all earth is removed
    4 large potatoes
  • Boil 1 kilo of potatoes in salted water for 20 minutes
  • Strain off the water and while the potatoes are still hot pass through the strainer, I use kitchenaid vegetables strainer
  • If you don't have a vegetable strainer, peel the potatoes while still hot and mash them with a fork or a potato masher
  • Let the mashed potatoes cool down completely
  • Add only 100 gr of flour and the salt, mix and add more flour only if necessary
    1 cup flour, salt & pepper
  • Once the dough has a nice consistency, roll it and cut the gnocchi into shape
  • Spread them on well floured tray and cover with flour so they do not stick to the tray and to each other
  • Boil them in salted water and when they start floating remove them from the water with a strainer ladle
  • Pour the cooked gnocchi in a pan and mix them with the sauce of your choice. Here I mix it with butter and sage
    ½ cup butter, 10 sage leaves

Video

Notes

  • Keep the flour in the dough to a minimum, add more only if necessary.
  • Once I shape the gnocchi I put them on a well-floured tray and add more flour on top.
  • I make sure the kitchen is well aired and does not have too much humidity.
  • I don't let them rest for too long, usually, I make them only 1-hour max 2 hours ahead, no more.
  • Use old big potatoes with thick skin that are rich in starch and don't have too much water. 
  • Don'ts:
    • Don't peel the potatoes before boiling them
    • Don't use a blender to mash them otherwise they will become waxy
    • Wait until the mashed potatoes are completely cold before adding the flour to make the dough

Nutrition

Calories: 277kcal | Carbohydrates: 30g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 146mg | Potassium: 490mg | Fiber: 3g | Vitamin A: 475IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 4.6mg