Roman little dumplings: the original recipe for Gnocchi
Another way to have homemade pasta. Good for vegetarian or vegan people, if not using eggs.
Did you know? In Rome, we like to eat special recipes in special weekdays. Thursday is the day for gnocchi (little dumplings). A delicious recipe that, apart from being typically Roman, is also characteristic of a certain popular and genuine cooking. Everyone loves this recipe, from kids to vegeterians. This is a fresh pasta wit potatoes and less flour. It is also easy to make it suitable to celiacs: just replace flour with a gluten-free one and that’ all. Certainly versatile, is possible to store gnocchi in the freezer and boil those directly frozen in few minutes. Sauce can be vegetable based or meat or even with seafood.
Ingredients for 6 persons
- 2 kg of potatoes
- 300 gr of flour
- salt
- 1 egg
- tomato
- extra virgin olive oli
- garlic
- basil
- parmigiano or pecorino romano
How to make gnocchi.
Boil the potatoes and pass through a sieve while still hot. When they cool down, add the flour, some salt and mix until create a soft paste. Roll the dough in long finger-thick strips. Then cut pieces of 2 cm long. Dust each gnocchi with some flour to avoid they stick together. Cook those in boiling water, salted and with some drops of olive oil. When they raise up the the surface, remove them from the water draining off water. Mix the gnocchi with your favorite dress. Perfect is a light tomato sauce and parmesan cheese or pecorino cheese.
Buon appetito!
Take a cooking class to learn how to make a perfect gnocchi dish.
