Gnocchi from the Veneto

With just three ingredients and no special equipment required, delicious homemade pasta is easier than you think! Try this recipe for homemade gnocchi from Chefs Michael Lombardi and Kevin O’Donnell of SRV Restaurant. They say that although gnocchi is eaten all over Italy, it is very common across the north and a popular choice in Venice.

Filed Under: Mediterranean Diet, Main dishes, Dinner, Vegetarian

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Active time

Total time

1 hour

Yield

6 servings

Ingredients

5 large russet potatoes

1 large egg

1 cup (4 ounces) all-purpose ﬂour

Instructions

Boil the potatoes until they are tender. Make sure not to overcook them to the point that the skin breaks.
Once cooked, peel and food mill the potatoes onto a clean work surface. After the potatoes have cooled, add the ﬂour and egg and mix until a dough is formed. Do not overmix the dough or it will be gummy.
Roll dough into long dowel shapes, and then cut into small, gnocchi-sized pieces.
Refrigerate if using the same day, or keep in the freezer for up to 1 month.
To cook: Gently shake away any excess ﬂour and place ﬁnished gnocchi in a large pot of salted boiling water. Cook gnocchi until they ﬂoat to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well.
Pair the gnocchi with your favorite sauce: tomato, ragu, pesto or brown butter and sage.

Recipe courtesy Michael Lombardi and Kevin O’Donnell, chefs, SRV restaurant. Photo of gnocchi by Annie Copps.