Gnocchi di Patate — Print Recipe

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

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.