Imagine pillowy soft potato dumplings infused with the rich, complex flavors of Sagrantino wine, each bite promising a culinary journey through the heart of Italy. This hand-crafted gnocchi recipe is not just a meal, but a passionate celebration of traditional Italian cooking that transforms simple ingredients into an extraordinary dining experience. Prepare to impress your family and friends with a dish that combines rustic charm and gourmet sophistication in every delectable morsel.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 lb potatoes, boiled and mashed
- 1 egg
- Salt to taste
- 1/4 cup grated Parmesan cheese
- 1/4 cup Sagrantino wine (optional)
- Butter for serving
- Fresh herbs for garnish
Instructions
- Begin by preparing the potatoes. Boil 1 pound of potatoes in salted water until they are fork-tender, about 20 minutes. Drain and let them cool slightly before peeling.
- Once the potatoes are peeled, mash them in a large mixing bowl until smooth. Allow the mashed potatoes to cool completely.
- In the same bowl with the cooled mashed potatoes, add 2 cups of all-purpose flour, 1 egg, a pinch of salt, and 1/4 cup of grated Parmesan cheese. If you are using Sagrantino wine, add 1/4 cup at this stage as well.
- Using your hands, gently mix the ingredients together until a dough forms. Be careful not to overwork the dough, as this can make the gnocchi tough.
- Once the dough is formed, turn it out onto a floured surface. Divide the dough into smaller portions for easier handling.
- Roll each portion of dough into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
- To shape the gnocchi, use the back of a fork. Press each piece gently against the fork's tines to create ridges. This helps the gnocchi hold onto the sauce better.
- Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in batches, making sure not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, which should take about 2-3 minutes. Once they float, allow them to cook for an additional minute before removing them with a slotted spoon.
- In a skillet, melt some butter over medium heat. Add the cooked gnocchi and sauté them for a few minutes until they are lightly golden and crispy on the outside.
- Serve the gnocchi hot, garnished with fresh herbs of your choice. You can also drizzle more melted butter on top and sprinkle with additional Parmesan cheese if desired.
Tips
- • Always use starchy, dry potatoes like Russet for the fluffiest texture • Allow mashed potatoes to cool completely before mixing with other ingredients to prevent gummy dough • Handle the dough gently and minimally to keep gnocchi light and tender • Use a fork's tines to create signature ridges that help sauce cling to the gnocchi • Test one gnocchi first by boiling to ensure the texture is right before cooking the entire batch • If the dough feels too sticky, add a little more flour; if too dry, a splash of wine or water • Serve immediately after cooking for the best texture and flavor • Pair with a glass of Sagrantino wine for an authentic Italian dining experience
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 60mg
