Nov 17, 2021
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Gnocchi with potatoes (recipe)

Gnocchi with potatoes (recipe)

An ancient dish, known since Roman times and which became the progenitor of various varieties of European dumplings

Gnocchi are the progenitors of dumplings. Usually served as a first course with sauce or butter. In different parts of Italy, gnocchi are prepared according to different recipes. We offer a Tuscan version.

The word “gnocchi” is believed to be derived from the Italian word nocchio, meaning “wooden bough,” or nocca, “fist.” The dish is ancient, known since Roman times and which became the progenitor of various varieties of European dumplings. In the Roman Empire, gnocchi was made from a mixture of eggs and a semolina-like dough.

The addition of potatoes is a relatively recent innovation, as it was not introduced into Europe until the 16th century. Potato gnocchi have been around since about 1860, and if you still don’t know how to cook them, it’s time to learn some simple technology.


  • 1 kg of potatoes
  • 400 g flour
  • 1 egg
  • salt


  1. First, let’s prepare the potatoes: wash them (don’t peel them), put them in a saucepan with salt water and cook. Remove the peel from the still warm potatoes or crush with a crush.
  2. Add a pinch of salt, flour and knead until the dough is smooth and soft. It is better to use flour as little as possible. Next, add the egg and continue to knead. The dough should be free of lumps.
  3. Divide the dough into strips 2-3 cm thick. Cut each into gnocchi, sprinkle the surface where we spread the small gnocchi with flour.
  4. Cook in a large saucepan with salted water. If the gnocchi have surfaced, then they are ready.
  5. Put them on a plate and serve with pesto sauce. Here’s a Tuscan version of this sauce.


  • sage
  • Pine nuts
  • Rosemary
  • thyme
  • garlic
  • pecorino cheese
  • olive oil

Crush everything except butter and cheese in a mortar until smooth. Then add the pecorino cheese. You can add a drop of water.

Do not add a lot of sage and rosemary, otherwise it will taste bitter. Actually, pesto is made from basil, pine nuts, garlic, parmesan (but in Tuscany their local cheese is pecorino, and they don’t use parmesan).

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