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Apparently that little tool you roll the dough down to make the characteristic ridges in Gnocchi is called a Rigagnocchi. A little man I know in Umbria whittled off this one for me (plus the delightfully rustic bowl in the background) from ancient olive-tree wood. Its excessively long journey to the UK via Naples and a US military base is a rather long and frankly dull story but thanks to the lovely Robbin this delightful single use implement is now in my possession.

If anyone can actually tell me what else it could be used for in addition to making gnocchi I’d be grateful; gnocchi does not make a terribly frequent appearance on the table here I have to admit, simply down to the fact that previously to learning how to make them the heavy, vacuumed packed gnocchi are simply unpleasant.

And what you need to accompany a handmade, olive-wood, Rigagnocchi is a traditional Gnocchi Recipe! Back in February a cooking class at the Terre Margaritelli Winery in Umbria provided instruction on how to make these versatile little wonders. In truth though, Umbrian Gnocchi, are actually made ‘un-ridged’… Any sauce you dare to concoct can be served with these – a few spoonful’s of a meaty ragu, a fresh, lively pesto or as Mary at Vindulge shows a buttery sage sauce.


 

Gnocchi Recipe

41

Prep Time: 40 minutes

Cook Time: 5 minutes

Gnocchi Recipe

This simple, traditional Gnocchi recipe does make a very large amount.

Ingredients

  • 4 medium size potatoes
  • 1 egg, lightly whipped
  • About 500 g flour
  • 2 Tbs parmigiano reggiano
  • salt

Instructions

  1. Boil the potatoes in their skins until just tender; be careful not to overcook.
  2. Peel the skins off of the potatoes and mash them in a ricer, food mill or a cheese grater
  3. On a wooden cutting board, make a well with about 400 g of the flour.
  4. Add the potatoes, egg, parmigiano (and more flour as necessary), and mix gently, pushing the dough together until it is well combined and not sticky – don’t knead just massage it
  5. Working with small pieces, roll out dough with your hands making a snake. Then using a quick up and down motion, cut the gnocchi to the desire size. Put the gnocchi onto a tray, avoiding that they touch each other.
  6. Drop the gnocchi in batches into boiling salted water. No stirring just wait until each float to the surface at which point they are cooked.
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6 Comments »

  1. Oooh, you are the proud owner of a ridged, monofunctional Italian tool! ;O)) I love gnocchi although I seldom make them. Best accompaniment is sage leaves & brown butter & a ton of Parmesan… Nice snaps ;)

  2. Joe says:

    Try less flour for a lighter gnocchi. I use about
    1k potato
    175g flour (more or less)
    1 egg
    a pinch of salt

    Let the dough rest for about 10 to 15 mins so the glutens can relax. Eat after making or freeze for later.
    Cheers!
    Joe

    • Andrew says:

      One of those recipes I think that has a hundred and one variations. This was the one taught at the Italian Cooking School and despite making a huge amount, worked out lovely.

  3. Mary says:

    Oh yeah you finally made it!! I’m jealous you have the fancy tool to make your gnocchi look so pretty. I tried using a fork, but they looked awful, so I just made them the traditional Umbrian way – no ridges.

    • Andrew says:

      Yep the proud owner of a piece of ridged wood! I think the idea is to allow more surface area for the sauce to cling too… I’ve seen your pictures, yours look divine and I’m keen to try out that sage sauce.

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