My Grandmother's Gnocchi

Submitted by:
Denise Dearing, Salt Lake City, USA


1 potato per person
1 handful of all purpose flour per potato (dry potatoes like Russet work well)
1 egg for every 2 potatoes

1. Wash potatoes and boil in the skin til soft (30 minutes). Skin the potatoes and mash or rice through a ricer. Cool to a temperature at which you can handle the riced potatoes.

2. On a clean countertop, make a volcano out of the flour. Crack the eggs in the middle. Add the potatoes. Work the eggs into the flour and potatoes to make a solid dough. Cover the dough with a lightly damp kitchen cloth.

3. Take a piece of the dough and roll into snakes about 2cm in diameter and as long as you like. Cut the snake into 3 cm pieces.

4. "Roll the Gnocchi" - my grandmother did this by putting her thumb in the center and pulling the snake piece toward her. This can also be done with a fork to leave a pattern. Some people don't roll the gnocchi at all. Add a little flour to the cut gnocchi. Have some wine. Repeat rolling the snakes making the gnocchi.

5. The gnocchi can dry for up to a couple of hours before cooking.

6. Boil a large pot of water. Salt generously, add some olive oil. Carefully put the gnocchi to a gently boiling pot of water. The gnocchi cook in 3-5 minutes.

7. It's best to skim them off the top of the water rather than to pour them through a strainer, where they may get crushed.

8. Add your favourite sauce.


My Grandmother, Vincenza Lattanzio known as "Frances" because Americans couldn't say her Italian name, would make these for holiday dinners. Well, actually she would make the dough and the five grandkids would roll the gnocchi. I taught my kids how to make them, and they often do so with their friends.

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