Gnocchi Della Nonna Recipe

SPECIALITÃ DELLA CASA

1. 1

   Wash and rinse the potatoes. Boil in salted water with skins on until tender when pierced (about 20–25 minutes). Drain and let cool slightly.

2. 2

   Peel the warm potatoes and mash until completely smooth. Spread mashed potato on a clean surface to cool slightly.

3. 3

   Create a well in the potatoes and add 3/4 of the flour, then scatter salt and grated nutmeg over the mound. Begin mixing the flour into the potatoes.

4. 4

   Crack in the egg and continue kneading to form a soft, cohesive dough. Add more flour sparingly if the dough sticks to your hands.

5. 5

   Lightly dust the work surface with flour. Roll portions of dough into long ropes about 1.5 cm in diameter. Cut into 2 cm pieces.

6. 6

   Optional: roll each gnocco over a fork or gnocchi board to create ridges that hold sauce.

7. 7

   Bring a large pot of salted water to a boil. Drop gnocchi in batches; cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.

8. 8

   Toss the gnocchi with browned butter and sage or your preferred sauce and serve immediately.