GNOCCHI di patata, feather-light potato dumplings, is served on family tables throughout Italy.

Although gnocchi traditions have grown up side by side with pasta, gnocchi is far less appreciated beyond Italy. These fluffy pillows of potato are hearty, soulful and down-to-earth comfort food and can be easily made with gluten-free flour, if required.

Although gnocchi di patata is the most popular little dumpling in the dish, gnocchi dough can be made from semolina flour, pumpkin, squash, breadcrumbs or chestnut flour, which is popular in the Italian hills of Liguria.

You can also find that many ingredients have been added to the mix, including ricotta and spinach, which is popular in Tuscany, and porcini wild mushrooms. 

The biggest mistake newcomers to gnocchi make is choosing the wrong potato. Regular white or red potatoes are too waxy and result in heavy gnocchi that breaks apart in the water. The potato needs to be floury, with minimum water content. The best choice is russet potatoes, which are low in water and high in starch.

The choice of the right potato potentially makes the use of the eggs optional, but beginners will find egg-free gnocchi much harder to master as it binds the ingredients together.
The potatoes can be baked in the oven, but are usually boiled until cooked. They should always be cooked with the skins on to avoid absorption of excess water. The potato skins must not be broken or pierced to avoid soaking up water that would be absorbed into the flour and make the gnocchi too heavy.

Ingredients

1. 700g russet potatoes
2. 1 egg yolk
3. 225g flour
4. salt to taste for the gnocchi and for the cooking water

Method

1. Put the unpeeled potatoes in a large saucepan and cover with boiling, salted water. Cook for about 30–40 minutes or until tender.
2. When done, allow the potatoes to cool down enough to handle and remove their skins. While still hot, run the potatoes through a potato ricer or mash with a fork and aim for a fluffy texture. Leave to cool and steam dry.
3. Make a well in the potato and add the egg yolk and salt. Combine gently with a fork. Slowly add a little flour at a time.
4. Once two-thirds of flour has been added, you should be able to turn the dough out onto a floured countertop to knead.
5. Knead it only enough to make it smooth, adding a little more flour only if it’s still really sticky. The less flour you add and the less you knead the dough, the lighter and more delicate your gnocchi are going to be.
6. Gnocchi should resemble small upside-down shells with ridges—this takes practice. Roll the dough out into long ropes about 60cm long, then cut them into little 2–3cm lengths, roughly rolled into oval shapes. Using the rounded backside of a fork, run floured prongs gently over both sides.
7. Using your finger, press one side only to make a hollow. Keep the gnocchi separate before cooking. If you are cooking later or want to freeze them, dust them in flour and cover tightly with cling film.
8. Individually drop into boiling salted water in small batches to avoid them sticking together.
9. At first they will sink to the bottom. Once they rise to the surface, cook for another 30 seconds and remove with a slotted spoon.
10. For a mouth-watering meal, top the gnocchi with a light tomato and basil sauce and Parmesan cheese.
11. For a sophisticated yet impeccably simple dish, dress with melted butter and fresh sage (60g butter, 5 fresh sage leaves, freshly grated Parmesan)