Buy all ingredients right below the recipe
INGREDIENTS
- 1 kg potatoes (ideally starchy, such as cooking type C)
- 200–250 g all-purpose flour (as needed)
- 1 egg
- 1 teaspoon salt
- Pinch of nutmeg (optional)
INSTRUCTIONS
- 1Peel the potatoes and cut them into smaller pieces so they cook faster. Place them in salted water and cook until soft (approx. 15-20 minutes). After cooking, drain them and let them cool for a while.
- 2Mash or press the cooked potatoes until smooth and lump-free. Add flour, egg, salt, and optionally a pinch of nutmeg. Knead with your hands to form a smooth dough. It should be soft but not sticky. If it's too sticky, add more flour, but carefully, so the gnocchi aren't too tough.
- 3Divide the dough into several parts. Roll each part into a rope about 1.5 cm in diameter. Cut the rope into small pieces (about 2 cm long), which will be individual gnocchi. For a traditional look, you can gently press each piece with a fork to create ridges that will better hold the sauce.
- 4Bring salted water to a boil in a large pot. Add gnocchi to the boiling water in batches to prevent them from sticking together. Once the gnocchi float to the surface (after approx. 2-3 minutes), they are cooked. Remove them with a slotted spoon and let them drain.
- 5Serve the gnocchi immediately with your favorite sauce, e.g., tomato, cream, or pesto. You can also pan-fry them with butter and sage for a crispy variation.
