Recipe
Two lessons we’ve learned from Nanna: don’t overcook your potatoes, and always make extra gnocchi. This cosy classic is fluffy, doughy perfection — delicious with any Italian sauce but best served with a generous ladle of Nanna’s Napoli sauce.
You will need
Serves 4
- 1kg potatoes (Nanna recommends Sebago, ideally the same sizes, but any potatoes will do)
- 1 - 1 1/2cups 00 flour, plus extra as needed and for dusting
- 1 teaspoon salt, plus extra for cooking
To serve (optional):
- 2 cups Napoli sauce (store-bought or make your own)
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Place unpeeled potatoes in a pot and cover with cold water. Add a pinch of salt. Bring to a boil, then uncover and simmer until fork-tender. Avoid overcooking — they should be soft but not cracking.
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Step 2
While still warm, peel the potatoes.
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Step 3
Flour a clean work surface with about 1 cup of flour.
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Step 4
Mash the potatoes until smooth using a masher, ricer, or food mill. We typically cut one or two potatoes into small pieces and process them through a food mill straight into the flour to avoid sticking.
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Step 5
Add the remaining flour and 1 teaspoon salt. Gently mix and knead the dough, adding more flour as needed until it’s soft and smooth, but not sticky. Flour amount may vary depending on the potatoes.
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Step 6
Re-flour the surface. Divide dough into 4–6 pieces. Roll each into long ropes.
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Step 7
Cut ropes into bite-sized gnocchi on a diagonal. Lightly toss with flour and spread out on a floured surface.
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Step 8
If using immediately, transfer to a tea towel. To freeze, place gnocchi in freezer bags in a single layer and lay flat on a tray.
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Step 9
Cook gnocchi in boiling salted water. Once they float, remove with a slotted spoon and toss with your favourite sauce.
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Step 10
Cook from frozen the same way — no need to thaw.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
