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  1. Boil the potatoes until they are tender. Make sure not to overcook them to the point that the skin breaks.
  2. 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.
  3. Roll dough into long dowel shapes, and then cut into small, gnocchi-sized pieces.
  4. Refrigerate if using the same day, or keep in the freezer for up to 1 month.
  5. 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.
  6. Pair the gnocchi with your favorite sauce:  tomato, ragu, pesto or brown butter and sage. 
Banner Image: 
ricotta gnocchi basil.JPG
Teaser Image: 
ricotta gnocchi basil.JPG
Ingredients: 

5 large russet potatoes

1 large egg

 1 cup (4 ounces)  all-purpose flour

Active time: 
25
Yield: 
6 servings
Nutrition: 
Calories: 330, Total Fat: 1g, Saturated Fat: 0g, Sodium: 30mg, Total Carbohydrate: 72g, Fiber: 5g, Protein: 10g
Author: 

Recipe courtesy Michael Lombardi and Kevin O’Donnell, chefs, SRV restaurant [1]. Photo of gnocchi by Annie Copps. 

Show on WGC.org?: 
Diet: 
Mediterranean Diet
Course: 
Main dishes
Meal: 
Dinner
Dietary choice: 
Vegetarian
Rating: 
No votes yet

Source URL: https://oldwayspt.org/recipes/gnocchi-veneto

Links
[1] http://srvboston.com