Sunday, 1 March 2015

Gnocchi di patate, Gennaro style

This afternoon predicted storms, and the storms came. Wild wind, rain, hail, and more rain. Lucky for us we had returned home just in time. With a new potato ricer in the bag  my husband and the children prepared the gnocchi for our dinner tonight. Even our youngest stepped up to join in on the activity.

This is the second time we have made this recipe from Gennaro. However this time we used a potato ricer. Last time we used a sieve to 'rice' the potatoes, it did the job but it took a loong time to prepare and was pretty hard work.

A ricer makes all the difference!

And with Dad's strength, potatoes be riced!

We used the recipe from Jamie Oliver's Food Tube

Gennaro's Gnocchi di patate 
1kg potatoes
2 egg yolks
150g '00' flour
salt flakes

Bolognese sauce
grated parmesan cheese

1 In a saucepan, cover the potatoes with cold water. Bring to boil and continue to boil for 15-20 minutes, depending on size.
2 Using a potato ricer, peel cooled potatoes and put inside ricer and push though into a large bowl.
3 Separate yolks and add to potatoes, mix through with clean hands.
4 Add flour and mix through. Avoid over working the mixture. Bring mixture together to form a ball.
5 Sprinkle workspace with flour. Cut a small section off and roll gently to form long rolls, slice to size roughly 1cm in width.
7 Bring water to boil and gently add gnocchi. Gnocchi will rise to surface when cooked - as quickly as 30 seconds - strain and serve.

Double 00 flour

Rolling out the gnocchi dough

Working the dough

Master 5 personalising the dough

Rolled gnocchi

Even the littlest enjoyed working with the texture!

Tonight we enjoyed our gnocchi with freshly made Bolognese 
Gnocchi a la Bolognese!

mmm... delizioso!


  1. Oh boy, I love gnocchi and the photos are so sweet:) xoxo

    1. Thanks Diana, the children loved making the gnocchi :)
      I love your blog! There is just so much inspiration to be drawn from all in one spot. Have a lovely weekend xx


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