Gnocchi di Patate

Name: Gnocchi di Patate
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: San Marinese
Ingredients: 1kg floury potatoes; 250g all-purpose flour; 1 egg; Salt; For sauce: 400g crushed tomatoes; 2 tbsp olive oil; 2 cloves garlic; Fresh basil; Grated Parmigiano-Reggiano

Gnocchi di Patate (NYOH-kee dee pah-TAH-teh)

Potato Gnocchi

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 413 kcal

Pillowy potato dumplings served with a simple tomato sauce and grated Parmigiano, a Thursday tradition in San Marino.

Nutrition & Info

Protein 12.0g

Carbs 62.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

potato ricer large pot gnocchi board (optional) saucepan

Presentation Guide

Vessel: shallow pasta bowl

Garnishes: fresh basil, grated Parmigiano

Accompaniments: green salad

Ingredients

1kg floury potatoes
250g all-purpose flour
1 egg
Salt
For sauce: 400g crushed tomatoes
2 tbsp olive oil
2 cloves garlic
Fresh basil
Grated Parmigiano-Reggiano

Instructions

1
Boil potatoes whole in their skins until very tender. Peel while hot and rice into a mound on a floured surface.
2
Make a well in the center. Add egg, salt, and most of the flour. Gently knead until just combined — do not overwork.
3
Roll dough into long ropes about 2cm thick. Cut into 2cm pieces. Roll each over a fork or gnocchi board for ridges.
4
For sauce: sauté garlic in olive oil, add tomatoes and basil, simmer 15 minutes. Season.
5
Cook gnocchi in boiling salted water. They are ready when they float, about 2 minutes.
6
Lift gnocchi into the sauce with a slotted spoon. Toss gently, serve with abundant Parmigiano.

💡

Did You Know?

The saying "giovedì gnocchi" (Thursday gnocchi) is a tradition across central Italy and San Marino, assigning gnocchi to Thursdays on the weekly meal calendar.

Chef's Notes

Equipment Tips

potato ricer
large pot
gnocchi board (optional)
saucepan

Garnishing

fresh basil, grated Parmigiano

Accompaniments

green salad

The Story Behind Gnocchi di Patate

Potato gnocchi arrived in San Marino after the potato was adopted in the 18th century, replacing earlier versions made with bread or semolina. The Thursday gnocchi tradition became firmly embedded in Sammarinese family life, providing a reliable rhythm to the weekly menu. The key to great gnocchi, as every Sammarinese grandmother will tell you, is a light hand — overworking the dough produces leaden lumps instead of pillowy clouds.

🕐 Traditionally enjoyed thursday lunch (tradition) 📜 Origins: 18th century

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