Gnocchi di Patate – Traditional Italian Potato Gnocchi

Preparation

1. 01

   Boiling

   Boil the potatoes in their skins in generously salted water (ing_10, ing_11). Cook for approximately 25-30 minutes, until a fork slides in easily.

2. 02

   Chilling

   Drain the potatoes, peel them while still hot, and pass them through a potato ricer into a wide bowl. Let them cool to room temperature for 10-15 minutes.

3. 03

   Kneading

   Make a well in the center of the cooled mashed potatoes. Add the flour (ing_2), egg (ing_3), salt (ing_4), and nutmeg (ing_5). Gently knead with your fingertips until a soft, slightly sticky dough forms. Do not overwork the dough; otherwise, the gnocchi will turn out tough.

4. 04

   Shaping

   Divide the dough into 4-6 equal pieces. Roll each piece on a lightly floured surface into long ropes approximately 1,5 cm thick.

5. 05

   Shaping

   Cut the ropes into pieces approximately 2 cm long. Press each piece gently against the back of a fork or a gnocchi board to create small ridges on the surface. These ridges help the sauce cling.

6. 06

   Boiling

   Bring a large pot of water (ing_10) to a boil and salt it (ing_11). Drop the gnocchi into the boiling water in batches. Once they float to the surface (approximately 2-3 minutes), drain them with a slotted spoon.

7. 07

   Sautéing

   While the gnocchi are cooking, melt the butter (ing_6) in a separate skillet over medium heat. Add the sage leaves (ing_7) and cook for 2-3 minutes, until the butter turns a light nutty brown and the sage becomes crisp.

8. 08

   Combining

   Transfer the drained gnocchi directly into the skillet with the brown butter sage sauce. Gently toss the skillet to coat all the gnocchi evenly with the sauce.

9. 09

   serving

   Divide the gnocchi among warm plates. Sprinkle with grated Parmigiano Reggiano (ing_8) and freshly ground black pepper (ing_9) and serve immediately.