Gnocchi Di Patate (Italy)

World-Bites (9) / Gnocchi Di Patate


A classic Italian dumpling, Gnocchi Di Patate is featured in a lot of Northern Italian cuisine for a side dish or main dish, and is mostly known as gnocchi. It takes a little time to prepare them but they are easy to make and more than worth the effort. It's made by mixing mashed potatoes with flour and egg to form a thick, starchy pasta dough. This dough is rolled into ropes and then cut into individual nuggets before being boiled. Potato gnocchi should ideally have a light, springy texture, and they're great served in a simple sauce. In Verona every year they have a Gnocchi festival called “Venordi Gnocolar” during the carnival season, where it is a must to eat Gnocchi.

Ingredients

2 lb. floury potatoes
1 tablespoon butter
2 cups all purpose flour
2 eggs, well beaten
1 teaspoon salt
1/3 teaspoon freshly ground black pepper

Preheat the oven to 350 F
Peel and dice the potatoes, then boil in lightly salted water for 20 minutes, or until tender. Mash until very smooth and blend in the butter.
Gradually work in the flour, beaten eggs and seasoning. Mix thoroughly but lightly.
Using floured hands, roll on a pastry board into finger-sized rolls. Cut into 1-in pieces.
Almost fill a large saucepan with water, heat to boiling, then reduce to a fast simmer. Drop in the gnocchi one by one and cook for 3 to 4 minutes.
Remove with slotted spoon as they rise to the surface and place in a heated ovenproof dish. Dot the gnocchi with butter and place in the warm oven only until the butter melts.
Serve plain or topped with a sauce of your choice.