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This Classic Italian Gnocchi recipe is easy and delicious. It takes a little time and attention, but lets the one eating know that you care.

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These little pillows of wholesome goodness are sure to satisfy any palate.  Gnocchi can be made of just potato or you can incorporate other flavors that everyone will love.  Some popular variations are carrot, beet, spinach, sweet potato, hazelnut and more. This comfort food is a favorite in my house.

Classic Italian Gnocchi are Quick and Easy!

This classic Italian gnocchi recipe is quick and easy to prepare.  It’s a hands-on type of recipe, but there is nothing complicated about it.  My kids love to give me a hand when I’m making gnocchi.  (It may be just to get me to double up the recipe, since they are so incredibly delicious).

Gnocchi can be served with a simple marinara sauce, a creamy bechamel or even just with olive oil and some parmesan sprinkled on top. My absolute favorite is gnocchi with butter and sage, or as we say in Italy, “Gnocchi con Burro e Salvia.”  It is such a wonderful taste and leaves the house with a fragrant aromatic smell. 

Between the flavors you can add to the gnocchi themselves and the many types of sauces you can whip up, gnocchi is a very versatile dish that can be served as a main course or even a side dish.  

Leftovers? What Leftovers?

I have never (ever) had any leftovers when I’ve made gnocchi.  Although, if you do, they will heat up very well in a pan with whichever sauce you choose. You can also make the dough ahead the night before and leave it in the fridge in an air-tight container until you are ready to cook the actual gnocchi. But, the entire process isn’t so time consuming.

Even though I usually have my dinners for the week planned out it advance (you can download my free weekly meal planner here, once in a while I ask my family “What should I make for dinner?.”  I would say that “Gnocchi!” is amongst the responses 90% of the time.

Classic Italian Gnocchi AKA Love in a Dish

5 from 5 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 191

Ingredients

  • 2 3/8 cups flour (300 grams)
  • 7 medium potatoes (1 kilo before peeling)
  • 1 egg
  • salt to taste

Instructions 

First Things First

  • Put on some of your favorite music.
  • Peel and boil potatoes in a large pot (like a pasta pot) of salted water
  • Drain potatoes and mash with a potato masher or a fork
  • Taste and add salt if necessary
  • Add flour and egg and combine by hand

Making the Gnocchi

  • Reboil water (add some water to the pot, if necessary)
  • On a floured surface, roll out 3 strands of dough
  • Slice strands into individual pieces (see photo)
  • Add approximately 10 gnocchi at a time to the boiling water
  • They will float to the top when they are ready (around 1 minute)
  • Remove cooked gnocchi with a slotted spoon
  • While gnocchi are boiling, roll out and cut other strands and keep the cooking process going
  • The gnocchi can be served by pouring a heated sauce on top. Or, they can be transferred to a large pan and heated in the sauce of your choice.

Notes

Since potatoes come in all shapes and sizes, use a digital scale to weigh out the potatoes (and flour) in grams for precision. And here’s another tip! I tape a piece of baking paper down on my counter top or table and work directly on there. It makes for a super fast and easy clean up!
Calories: 191kcal
Course: Main Course
Cuisine: Italian
Keyword: comfort food, gnocchi, gnocchi recipes, italian food, what to make for dinner

Nutrition

Calories: 191kcal | Carbohydrates: 38g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Calcium: 12mg | Iron: 2mg
                                                           

Does this sound like something you would try?  I’m excited to hear from you in the comments below!

Homemade Classic Italian Gnocchi

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Classic Italian Bietola e Patate (Swiss Chard & Potato)

No ratings yet
Cook Time 25 minutes
Total Time 25 minutes
Servings 4
When it comes to classic dishes of a particular region in the world, this dish would definitely come to mind for anyone from Venice, Italy.
Easy in the pan with olive oil, garlic and for those who like to have a little cake, some mini hot peppers, in Italian called peperoncino. Low in fat and calories, Swiss Chard (bietola) is nutritious and delicious.
Just like it’s cousin spinach, Swiss chard is a high powered protein, coupled with the rich taste of potatoes and extra virgin olive oil, this comfort food makes a great side dish for everyone around the table or even a main course for vegetarians and vegans.
What’s more is that Swiss chard is loaded with vitamins and minerals. This nutrient list will have you incorporating Swiss chard into your meals more often! It’s full of vitamins k, a and c and has potassium iron and magnesium.

Ingredients

  • 4 potatoes
  • 1 bunch of bietola
  • salt & black pepper (to taste)
  • extra virgin olive oil
  • 1 clove garlic (sliced)
  • optional: peperoncino ((fresh hot pepper))

Instructions 

  • Peel and cut potatoes into sixths or eighths.
  • Boil in a large pot of salted water until fork tender.
  • While the potatoes have been cooking for about 10 minutes, cut the ends of the white stems (leave some of the stem) and roll the bietola leaves and rough chop.
  • Heat evoo in a large saucepan and add the bietola, season to taste with salt and black pepper.
  • Peel the garlic clove.
  • Tip: cut each end off the garlic clove. Laying your knife horizontally parallel to the cutting board, gently smash the garlic clove. The peel should come off easily.
  • Add the garlic to the bietola.
  • Add some chopped peperoncino, if desired.
  • Tip: Handle hot peppers with care: wash your hands completely with soap because the oil residue can remain for on your fingers for some time, causing pain if you accidentally touch your face.
  • Drain the potatoes when fork tender and add them to sauté pan and gently mix them into the bietola.
  • Re-season if necessary.
Author: rebbetzinunplugged
Course: Side Dish
Cuisine: Italian
Keyword: italian, side dishes, vegetables
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