Here’s Nonna Pia’s timeless recipe for Homemade Gnocchi — pillowy potato dumplings made with love, just like she’s been doing for decades. It’s a simple, humble dish that transforms into something magical with just a little sauce and a lot of family tradition.
🥔 Nonna Pia’s Homemade Gnocchi
📋 Ingredients:
- 2 lbs (about 4 medium) russet potatoes
- 1 egg, lightly beaten
- 1 to 1½ cups all-purpose flour (plus more for dusting)
- 1 tsp salt
👩🍳 Directions:
1️⃣ Cook the Potatoes:
Boil the potatoes (whole, skin-on) until fork tender—about 35–40 minutes. Let cool slightly, then peel and mash while still warm using a potato ricer or masher.
2️⃣ Make the Dough:
On a floured surface, form a mound with the mashed potatoes. Create a well in the center and add the egg and salt. Gradually add flour, kneading gently until a soft, slightly sticky dough forms. Don’t overwork it!
3️⃣ Roll & Cut:
Divide dough into portions. Roll each into a long rope (about ½ inch thick). Cut into 1-inch pieces and gently press each with a fork to create ridges.
4️⃣ Cook the Gnocchi:
Boil a large pot of salted water. Add gnocchi in batches; once they float to the top (after about 2–3 minutes), they’re done! Remove with a slotted spoon.
5️⃣ Serve:
Toss with Nonna Pia’s tomato sauce, browned butter and sage, or pesto. Top with grated Parmesan.
Nonna’s Tip: Use just enough flour to hold the dough together — too much makes them dense instead of fluffy!
Buon appetito! 🍽🇮🇹
