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Potato gnocchi

Gnocchi di patate senza uova

Soft, versatile and ' patatosi ': are the POTATO GNOCCHI. An indispensable dish on Italian tables, even if those facts are not the only potato dumpling popular in Italy and not only. There are also those of semolina (gnocchi alla romana), those of corn, those made of bread and various kinds made with vegetables. Here we give you the recipe for classic potato dumplings without eggs, knowing full well that the success of the dish depends largely on your potatoes: try to find the most suitable. The recipe has the doses for 4 persons: Don't be surprised if you are talking about a pound of gnocchi, because they are heavy and make little and the dose is about 250 grams per person. Are also low in calories compared to a traditional pasta, with just 150 calories per 100 grams. For this if they eat many…. otherwise slim too…

Ingredients for 1,5 kg of gnocchi:

  1. 1 pound of potatoes
  2. 350 grams of flour
  3. nutmeg, to taste
  4. salt and pepper, to taste


Cook the potatoes in their skins to the steam. When they are cooked, Peel and mash with a potato masher. Put the puree in a bowl and Add flour, salt and pepper and nutmeg to your liking: knead when they're still hot to obtain a homogeneous mixture. The amount of flour should be sufficient to obtain a soft dough but later, Once thrown in water, do not melt. Working the dough on a lightly floured surface, do the cylinders lengthened by about one centimeter and a half-two centimeters in diameter and cut into pieces of approximately 2 cm cylinders. If you want to make the classic ' stripes’ You can roll them on a fork or on the appropriate tool to make gnocchi. Boil them in salted water: they will be ready when ' will be afloat '.


sergio 10 January 2019 - 17:42

Where I come from (friuli) using the cannebek potato with do not know what acca and kappa, but absolutely dry, so dry that it really goes pochissima.lì flour is all the makeup and I can eat galore. Me too, like you we do not put the eggs you find, abominevoli, it is harmful. thanks for the countless recipes. always foolproof. hello pretty Sicilian.

Ada Parisi 11 January 2019 - 14:37

hello Sergio! Exact, the key ingredient of the dumpling are potatoes, if you are perfect the rest is a breeze! A dear greeting and thank you very much for your appreciation. ADA

Marco December 7, 2015 - 12:56

3 cm diameter seems a lot… It is an error?

Ada Parisi December 7, 2015 - 13:45

Hi Mark, Let's say two centimeters. Indeed I begin with three and then thin them rotolandoli on schedule. Two fine, even one and a half if you want to make them as small as the goodies. Good day and thanks for making me notice the error. ADA

Marco December 8, 2015 - 01:03

By nullla. I took tonight gnocchi with pumpkin and bonito and came good. The only drawback, After drained gnocchi were a little’ Molli, next time I will use more flour. You have to take your hand. ;)

Ada Parisi December 8, 2015 - 10:26

Perfect, but did you use purple potatoes or normal? Let's say that, even among normal potatoes, each is to itself and the amount of flour is never standard: you learn to adjust it when you learn about the right consistency of dumpling, you have to go a little’ by eye… one of the first times that I prepared they dissolved in water… :-) ADA

Dolly November 20, 2014 - 22:22

Hello, I wanted to ask those who advance raw, How to keep and how long. Thanks.

Sicilians creative in the kitchen November 21, 2014 - 19:16

Hello Dolly, You can freeze but on a floured surface so they do not touch each other and enjoy the cave 15 days. Cool best eaten during the day. See you soon and thanks! ADA

Dolly November 22, 2014 - 16:22

Hi Ada, made for lunch, came good and fluffy, and family did an encore. It's worth it, than those packaged doesn't compare! :)

Sicilians creative in the kitchen November 22, 2014 - 23:54

I am very happy! Hello and see you soon, I hope!


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