Nonna Pia’s Gnocchi Dough is more than just a recipe — it’s an Italian art form passed down through generations. With just potatoes, flour, egg, and a little love, she crafts each delicate piece by hand, transforming humble ingredients into pillowy perfection. Watch her work her magic, no measurements needed — just experience and instinct. It’s tradition you can taste in every bite. 🇮🇹✨ #NonnaPia #HomemadeGnocchi #ItalianCooking #TraditionInEveryBite
Nonna Pia’s Homemade Gnocchi Dough Recipe 🇮🇹✨
📋 Ingredients:
- 2 lbs (about 900g) russet or Yukon gold potatoes
- 1 ½ to 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1 tsp salt
👩🍳 Directions:
1️⃣ Boil the Potatoes:
Place unpeeled potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 20–30 minutes. Drain and let cool slightly. Peel while still warm.
2️⃣ Mash:
Pass the peeled potatoes through a potato ricer or mash until smooth. Spread them out slightly to allow steam to escape and excess moisture to evaporate.
3️⃣ Make the Dough:
On a floured surface, mound the mashed potatoes. Make a well in the center, add the egg and salt, and sprinkle about 1 ½ cups of flour over the top. Gently mix and knead, adding more flour as needed, until a soft, pliable dough forms. Do not overwork — it should be smooth but not sticky.
4️⃣ Shape the Gnocchi:
Divide the dough into 4–6 pieces. Roll each piece into a long rope about ¾-inch thick. Cut into 1-inch pieces. If desired, roll each piece over a gnocchi board or the back of a fork to create ridges.
5️⃣ Cook:
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. When they float to the top (after 2–3 minutes), they’re done! Remove with a slotted spoon.
6️⃣ Serve:
Toss with your favorite sauce — Nonna Pia recommends a simple tomato basil sauce or browned butter with sage.
🍽 Serves: 4–6
🔥 Tip: Best enjoyed fresh, but you can freeze uncooked gnocchi on a tray, then transfer to a bag for future use.
Mangia bene! 🍽❤️
