This recipe appears courtesy of Contributing Editor Antonella Bonesse.
Gnocchi for my family is comfort food. This is my Nonna Vittoria’s most popular dish. She would always have homemade gnocchi ready for all her kids and grandkids whenever we would visit. They are potato pillows of Heaven!
By far my favorite dish. This is the general recipe for gnocchi. Although my nonna’s were the best, this comes close…
- 1lb potatoes, peeled
- 2 egg yolks
- 1 ½ cups of flour
- 2 pinches of salt
- 1 pinch of pepper
Wash potatoes then pat them dry. Steam the potatoes until soft.
Mash the potato finely (or rice using a ricer). Then turn onto floured surface.
Add 1 egg yolk and 3/4 cup of flour. Combine using your hands.
Add remaining egg and enough of the remaining flour until that you create a smooth, silky dough.
Cut the dough into 6 even pieces.
Roll each piece of dough on a floured surface into a long snake and then slice into gnocchi size portions (roughly 1 inch).
Give each cut piece a little roll and then press with the back of fork. Put onto floured plate, ensuring none of the gnocchi touch each other.
Bring a large saucepan of water to a boil.
Drop the prepared gnocchi in piece by piece. When they rise to the top, remove each piece from the boiling water with a slotted spoon. Drain and drop into your simmering sauce. salt to taste
Note: I serve my gnocchi in a Calabrese style simmer (1 finely diced onion, sliced garlic, 1 tablespoon olive oil, basil, oregano, 2 x 420g tins crushed tomatoes, slosh of red wine, 11/2 cups of water and a tablespoon of tomato paste) and add finely grated Parmigiana Reggiano on top. You can also add shredded cheese (as pictured).
Like us on Facebook for more recipes, wine, travel and stories.