How to Make Authentic Gnocchi Like an Italian Grandmother

Ingredients

Serves 6

2 1/2 lbs starchy potatoes
2 cups all-purpose flour, plus extra for the workspace
6 tablespoons pesto sauce
3 handfuls of pine nuts, to garnish
Coarse salt for cooking
Table salt to taste

Step 1

Place the potatoes into a large pot, cover them fully with cold water, and bring to a boil.

Add a handful of coarse salt, and lower the heat. Simmer for about 30 minutes.

Check if the potatoes are done by sticking a fork into the thickest one. It should come out easily with no flesh.

Drain and let the potatoes cool.

Peel the potatoes, and then mash them in a bowl.

Step 2

Add the flour and a pinch of table salt.

Step 3

Mix with a wooden spoon, then knead with your hands, until all the ingredients are well-combined, and the dough is smooth.

Step 4

Dust your working space with flour. Separate the dough into smaller sections and roll each section into long, thin ropes until they’re about 2.5 cm in diameter.

Step 5

Cut each rope into approximately 2.5-cm pieces.

Tip: Do not cut your gnocchi too small or they won’t become fluffy. Each piece should be at least as long as the width of a fork.

Step 6

Optional: Make a decorative indentation by sliding the gnocchi from the base of the fork prongs to the top. Apply light pressure to the back in the center, to create a small arch.

Step 7

Slide the gnocchi back down to create the same decorative indentation on the back.

Step 8

Repeat until all the gnocchi are made.

Step 9

Place your gnocchi on a clean dishcloth.

Step 10

In a deep pot, bring a large amount of water to a boil, and add a handful of coarse salt.

Cook the gnocchi, a handful at a time. As soon as they rise to the surface, you know they’re fully cooked.

While the gnocchi are cooking, dilute the pesto with a bit of cooking water in a large dish.

Remove the cooked gnocchi with a slotted spoon immediately, and place them in the dish with the pesto. Mix gently and continue cooking the rest of the gnocchi.

When all the gnocchi are cooked, give them one last good stir and serve. Garnish with the pine nuts and freshly grated parmesan.

Tip: Do not stir the gnocchi while they’re cooking.