Ingredients:

1 kg floury potatoes (e.g. white potatoes)

250 g of 00 flour

1 egg

Sale q.b.

Procedure:

Cooking the Potatoes:

Peel the potatoes and cook them in plenty of salted water for about 20-25 minutes, until soft.

Drain them well and let them dry and cool slightly.

Prepare the Dough:

Mash the potatoes with a potato masher and arrange them in a fountain shape on a floured work surface.

Add the egg and a pinch of salt.

Gradually add the flour and work the dough until it has a smooth, homogeneous consistency. Try to work the dough as little as possible to avoid it becoming tough.

Forming the Gnocchi:

See the continuation on the next page

Divide the dough into pieces and form cylinders about 2 cm in diameter.
Cut the cylinders into small pieces about 2 cm.
If desired, you can ridge the gnocchi by passing them over the prongs of a fork or a gnocchi board to create the typical shape.
Cooking Gnocchi:
Bring a large pot of salted water to a boil.
Drop the gnocchi into the boiling water in small batches.
When the gnocchi float to the surface, cook for another 1-2 minutes and then remove with a slotted spoon.
12 Ideas for Dressing Gnocchi:
Butter and Sage:
Melt some butter in a pan, add some sage leaves and cook until crispy. Dress the gnocchi with this flavored butter and sprinkle with grated Parmesan cheese.
Tomato Sauce:
Make a simple tomato sauce with garlic, olive oil, peeled tomatoes and basil. Toss the gnocchi with the sauce and sprinkle with parmesan.
Pesto:
Dress the gnocchi with homemade or store-bought pesto alla genovese, adding a little of the gnocchi cooking water to mix well.
Gorgonzola and Walnuts:
Melt the gorgonzola in a pan with a little cream, add the chopped walnuts and dress the gnocchi.
Mushrooms and Pancetta:
Brown the diced bacon, add the sautéed mushrooms and a little cream. Dress the gnocchi with this creamy sauce.
Meat Ragù:
Prepare a classic meat ragù and dress the gnocchi with this rich and tasty sauce.
Quattro Formaggi:
Melt a mix of cheeses (gorgonzola, fontina, parmesan and taleggio) with a little milk or cream and dress the gnocchi.
Pumpkin and Amaretti:
Make a sauce with pumpkin puree, butter and crumbled amaretti for a sweet and savory dressing.
Sausage and Radicchio:
Brown the crumbled sausage with radicchio cut into strips, add cream and season the gnocchi.
Cream of Peas:
Cook the peas, blend them with a little cream and parmesan, and use this cream to season the gnocchi.
Fish Ragù:
Make a light ragù with cherry tomatoes, garlic, oil and a mix of fish (e.g. prawns, squid, mussels) and season the gnocchi.
Butter and Truffle:
Melt the butter with a little truffle oil, season the gnocchi and sprinkle with parmesan and fresh truffle flakes if available.
Tips:
Flour: The amount of flour may vary depending on the moisture of the potatoes. Add the flour gradually until you get the right consistency.
Potatoes: Use floury potatoes such as Russet or Yukon Gold for fluffier gnocchi.
Cooking: Cook the gnocchi in small quantities to prevent them from sticking together.

Making gnocchi at home may seem laborious, but the result is worth it. Enjoy!