Soft potato bites
Bocconcini morbidi di patate
Soft and homemade potato gnocchi: red potatoes, 00 flour and egg. Perfect with tomato sauce, butter and sage or ragĂą.
Potato gnocchi are a classic Italian dish, simple yet comforting, perfect for turning just a few ingredients into a hearty, home-cooked dish. Our recipe uses red potatoes, with their flavorful, slightly floury flesh, along with 00 flour, an egg to bind and a sprinkling of fine semolina to prevent them from sticking. In about an hour you will get soft gnocchi, with a soft heart, ideal with tomato, butter and sage sauces or ragĂąThe procedure is essential: boil the potatoes whole with their skins on to preserve flavor and moisture, mash them while still warm, and gently incorporate the flour and egg, avoiding overworking the dough. Form the cylinders, cut them, and ridge them with the prongs of a fork or a gnocchi cutter, then pass them over the durum wheat semolina For optimal cooking. Consistency is everything: if the dough is too wet, add a little flour; if it's too hard, you risk compact gnocchi.
Instructions
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5 steps · natural Italian voice
Step 1
To make potato gnocchi, start by cooking the potatoes: place them in a large pot and cover them with plenty of cold water. Once the water begins to boil, cook them for about 20–30 minutes, or until they're tender when pierced with a fork.
Step 2
Mix the ingredients by hand until you obtain a soft but firm dough. Keep in mind that overworking the dough will make the gnocchi tough when cooked, so handle them as little as possible.
Step 3
Divide the strands into small pieces and, pressing lightly with your thumb, slide them along the gnocchi board to create the typical shape. If you don't have a gnocchi board, you can use a fork.
Step 4
To prepare potato gnocchi without eggs, reduce the still hot potatoes to a puree on the work surface helping you with a food mill, add the flour and salt and work the mixture by hand until you obtain a smooth dough.
Step 5
Take a portion of dough at a time and, using your fingertips, work it into rolls about 2 cm (0.79 in) thick. Cut the rolls into small pieces and roll each piece of dough into a ball.
Chef's Tips
The secret to perfect gnocchi lies in the potatoes. Red ones are excellent, but mountain or aged varieties can also work: the important thing is that they aren't too moist.
Ingredients
- (2.2 lb) 1 kg red potatoes
- (10.58 oz) 300 g of 00 flour
- 1 medium egg
- as needed fine salt
- as needed Of fine semolina (semola rimacinata)
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- durum wheat semolinaItalian delis or online
Sold as semola rimacinata or durum flour
Or: Fine semolina flour
Do not use coarse semolina or cornmeal.
⚠️ Automatic ingredient-based detection. Always check product labels.
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