Gnocchi is one of the most recognisable pasta types of Italy in the cooking world. The pillowy-potato dumplings come from Northern Italy, where traditionally the colder climate was better suited for growing potatoes instead of grain. The Romans favoured gnocchi for its affordable and easy preparation, as well as how filling it was as a main or side dish. Francesco Marrucelli is our resident chef at The Estate of Petroio, and his unparalleled dedication to Tuscan traditions brings you his recipe for Potato Gnocchi.
The use of egg is completely optional, meaning this dish can easily be suitable for vegans. The use of ground nutmeg brings it highly aromatic spice to light, finishing off the dumplings. Gnocchi can be a stand-alone lunch or a classic Italian side to any hearty main.
Serves 4 - Cook in 2 hours
- 900g potatoes, boiled and peeled
- 300g ‘00’ flour (or all-purpose flour)
- 1 egg (optional)
- 20g ground nutmeg
Bring a large pot of salted water to a boil. Cook the potatoes with their skins until tender but still firm. You can also bake the potatoes in a dry, hot oven until they are soft. Drain, peel, cool and mash with a fork or potato masher. (N.B. Chef Francesco recommends using chilled potatoes as they will require less flour and remain fluffy, light, and flavourful).
Combine mashed potato in a mixing bowl with flour, egg (optional), ground nutmeg, and salt. Knead until dough forms a homogeneous ball. On a floured surface, shape small portions of the dough into cylindrical “snakes”, cut into half-inch pieces, and leave to rest for half an hour.
Bring a large pot of salted water to boil, drop the gnocchi in, and cook for 3-5 minutes until they rise to the top. Drain and serve with the sauce of your choice. Buon Appetito!