Thursday, 13 March 2014

Gnocchi with Parmigiano sauce

Gnocchi can be made with different ingredients, here is a very simple one, which everybody will like.
Also, I chose the simple and tasty Parmigiano sauce, but you can use other cheeses such as gorgonzola, Taleggio (, or as we do in my region, the rich bolognese sauce, made with pork sausage instead of minced beef. Note that the images refer to half portion as I made them for 2 people, while I give you the ingredients for 4

Ingredients for 4

1 kg/ 2.2 pounds potatoes
150 gr /5.29 ounces flour w180
120 gr./4.23 ounces potato flour
1 egg

For the sauce

300 grs cream 35% fat
40 gr yolk
120 gr grated Parmigiano Reggiano (

Cream of balsamic vinegar  of Modena (if you like it)

1)     Wash the potatoes very well because you will boil them with the skin. Salt the water and boil the potatoes.


2)     Mix well the 2 flours on your counter.

3)     When the potatoes are ready (a knife can easily go through them), peel the potatoes while they are hot, but without burning you fingers!

4)     Press them when they are still warm and mix immediately with the flours and the egg.

     5)     Do not work the dough for long, but just the time to have all the ingredients together. Try to do it  while the potatoes are still warm, it takes just a minute.

6)     Sprinkle  your counter with some extra potato flour, take a piece of dough and make long cylinders of the same thickness. Continue until you have dough.

    7)     Then cut them. 1 inch, 2,5 cm. is the traditional length, but you can take the shorter as well.

     8)     Put aside on a tray with tea towel on it.

9)     Prepare the sauce: Put the cream in a casserole and gently bring it to the boil. Take it out of fire and add the Parmigiano Reggiano. Stir well.


   10) Add the yolk and mix well again. Pour the sauce in a pan and keep it warm. Do NOT boil again.

   11) Cook the gnocchi in a large pan of salted boiling water. Pour them quickly because they cook in a couple of minutes, stirring gently now and then without breaking them.

    12) When all of them float, drain them with a spotted spoon and put them in the pan with the warmed sauce. Stir gently.

13) Serve immediately

Serve with drops of traditional balsamic vinegar of Modena (aceto balsamico tradizionale) or balsamic vinegar cream.

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