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traditional gnocchi

(2)
AnthonyNicometi avatar
Blue Ribbon Recipe by
Anthony Nicometi Jr
@AnthonyNicometi
Cheektowaga, NY

When I asked my mom if we had a family recipe for gnocchi, she told me, "I think, but I never took it because I don't care much for gnocchi." Sounds crazy, I know. But a little while later she called me with my Aunt Angela's gnocchi recipe. My Aunt Angie is FBI and one of the most amazing cooks in my family. I hope you enjoy my family Gnocchi recipe. I served mine with Alfredo sauce because that's what I like. Traditionally, they're served as Baked Gnocchi Caprese, which is smothered in sauce and topped with mozzarella. Yum!

Blue Ribbon Recipe

Like most Italian dishes, this takes time and lots of love, but the final result is fantastic gnocchi. They are light and tender. We tossed these homemade gnocchi in tomato sauce for a comforting meal. Use whatever sauce you prefer, though. They do take a little practice to form the gnocchi. We used a gnocchi board to make things easier.

— The Test Kitchen @kitchencrew
(2)
yield serving(s)
prep time 2 Hr 30 Min
cook time 10 Min
method Stove Top

Ingredients For traditional gnocchi

  • 2 lb
    Yukon gold potatoes
  • 1 1/2 c
    all-purpose flour
  • 1 pinch
    salt (big pinch)
  • 1 pinch
    white pepper

How To Make traditional gnocchi

  • Two baking dishes prepared.
    1
    Lay 2 baking sheets with lint-free kitchen towels and set aside.
  • Cooking potatoes in boiling water.
    2
    Cook the potatoes in boiling salted water until they are super tender and cooked through.
  • Potatoes run through a ricer.
    3
    Mash very well with either a potato masher or a potato ricer.
  • Potatoes, flour, salt, and white pepper in a bowl.
    4
    Mix together the cooked potatoes, flour, salt, and white pepper.
  • Kneaded dough.
    5
    Knead it for 4 to 5 minutes or until the dough comes together and it’s very soft and smooth (no lumps).
  • Dough rolled into a rope.
    6
    Tear a piece of dough and roll it out into about a 3/4-inch thick rope.
  • Dough cut into smaller pieces.
    7
    Cut little pieces about 3/4 of an inch thick
  • Adding ridges to the gnocchi.
    8
    Optional: Roll on the back of a fork for little ridges.
  • Pasta drying on the baking sheet.
    9
    Lay your gnocchi on the prepared baking sheets. Allow them to sit out and dry out for about an hour.
  • Boiling the gnocchi.
    10
    Cook in salted boiling water for just a couple minutes or until they float to the top of the water.
  • Adding cooked gnocchi to tomato sauce.
    11
    Drain. Toss with your favorite sauce, top with some Parmesan, and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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