Pasta and potatoes. What’s not to love? The tiny little dumplings called gnocchi are made simply from potatoes, flour, and egg with a pinch of salt. Simple ingredients make a pretty fantastic dish.
These little nuggets can be dense if too much flour is added and light and pillowy if done right. But either way, no one can deny they are the quintessential comfort food. Best on cold, dreary evenings, they can be paired with a meat sauce, a simple tomato sauce, or even just a little butter, sage, and grated parmesan cheese.
The dish originated in Italy in the northern region because that area could grow potatoes better than grain. Gnocchi dates back to probably the late 17th to early 18th century, well beyond the time when potatoes were introduced from the Americas. There are earlier versions of the pasta called gnocchi that substitute the potatoes with breadcrumbs or even squash. There are similar dumpling dishes throughout Europe, but it is most often associated with Italy.
Making the dough is not much different than making regular pasta. You simply add the mashed potatoes. Gnocchi is an easy go-to recipe when you’ve got leftovers. I just happened to make shepherd’s pie earlier this week, so I had mashed potatoes on hand. Otherwise, make the extra cooking step of boiling the potatoes and sieving them through a ricer. While the mashed potato version is perfectly fine, I think ricing the potatoes make a lighter, fluffier gnocco (the singular of gnocchi).
Here’s the recipe:
2 c. mashed potatoes
2 c. all-purpose flour
2 eggs, lightly beaten
Pinch of salt
In a mixing bowl, combine the potatoes, flour, and eggs. This can also be done in a food processor, if you prefer. Use the flour, all-purpose or a split of all-purpose and semolina, a little bit at a time as you are mixing. You may not need all of it. (Extra flour can be used for dusting.) Once the dough has been combined, cut into four parts using a pastry cutter. (The cutter will help you scrape up little bits of dough, too.) In the meantime, boil four quarts of salted water.
On a floured surface, roll out the dough until it is a long rope about an inch thick. Using the cutter, chop dough into one-inch segments. Using a fork, scrape the tines across each segment to make a ridge on each piece. (The ridges help trap the sauce.) Place on floured parchment paper.
When the water is boiling, toss in your gnocchi. When they are done, they will rise to the surface. Drain and serve immediately with your favorite sauce.
Buon appetito!
