Gnocchi alla Nonna is a world classic.
If you’re looking for the perfect gnocchi recipe, you’ve come to the right place. I’m going to share three ultimate tricks that will revolutionise your gnocchi making.
This special recipe comes from 83-year-old Nonna Olga Supino from Naples, who emigrated to Switzerland in the 1950s. Her son, Franco Supino, is a renowned writer.
Gnocchi already play an important role in his children’s book “Mino and the Child Snatchers”.
Franco Supino was recently a guest on “Vivi kocht” and shared this secret with me.
The recipe is perfect for the whole family and is especially great to prepare together with children. Watch the video here and discover how easy it is to make gnocchi!
You can watch the video on YouTube. ⤵️
Ingredients for Gnocchi alla Nonna
1 kg potatoes (floury)
1 tbsp salt
1 egg
300 g flour (sometimes a little more if the dough is too moist)
Preparation of Gnocchi alla Nonna
- Place the potatoes in a large saucepan with plenty of salted water and cook
for approx. 20 minutes. - Drain and remove the skin from the hot potatoes.
- Press the warm potatoes through a potato ricer and knead into a dough with the flour, salt and egg. If the dough sticks to your fingers, add a little more flour. Do not knead the dough for too long, as it should not become hard.
- Leave the dough to rest under a cloth for 30 minutes so that it binds together better.
- Sprinkle some flour onto the work surface. Shape the dough into rolls approximately 2 centimetres thick. Cut the rolls into pieces 1-2 cm wide. Dust the gnocchi with a little flour.
- Use a fork to press grooves into the gnocchi. Nonna makes it much easier: she presses a dent into the gnocchi with her index finger.
- Leave the gnocchi to stand for approx. 30 minutes.
- Bring a large pot of salted water to the boil. Carefully add all the gnocchi to the bubbling water. After two minutes, they will rise to the surface. Remove them with a slotted spoon, add them directly to a sauce, and the gnocchi are ready to serve.
You can enjoy the gnocchi with tomato sauce, for example, and of course sprinkle plenty of Parmesan cheese on top. If you follow the tips on “working with hot potatoes” and “letting the dough or gnocchi rest”, they will turn out fantastic. It sounds very simple, but these tips really are game changers.
Tomato sauce is very simple
All you need is
1 tin of peeled tomatoes (800 ml), 20 g butter or olive oil, 1/2 teaspoon salt and 1 onion.
Preparation is very simple. Place the tinned tomatoes in a large heavy-based saucepan, rinse the tin with 400 ml of water and add this to the pan. Halve a peeled onion, add butter and salt, bring to the boil briefly and stir.
Reduce the heat to medium and cover loosely with a lid, leaving a small gap.
This allows the steam to escape so that the tomato sauce can reduce. Simmer for 45 minutes. Done.
If you don’t like chunks → blend the tomato sauce thoroughly with a hand blender.
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Gnocchi alla Nonna
Equipment
Ingredients
Gnocchi
- 1 kg potatoes floury
- 1 tbsp salt
- 1 egg
- 300 g flour sometimes a little more if the dough is too moist
Tomato sauce
- 800 ml Canned Tomatoes
- 20 g Butter or olive oil
- 1 onion
- 1/2 teaspoon salt
Instructions
- Place the potatoes in a large saucepan with plenty of salted water and cook for approx. 20 minutes.
- Drain and remove the skin from the hot potatoes.
- Press the warm potatoes through a potato ricer and knead into a dough with the flour, salt and egg. If the dough sticks to your fingers, add a little more flour. Do not knead the dough for too long, as it should not become hard.
- Leave the dough to rest under a cloth for 30 minutes so that it binds together better.
- Sprinkle some flour onto the work surface. Shape the dough into rolls approximately 2 centimetres thick. Cut the rolls into pieces 1-2 cm wide. Dust the gnocchi with a little flour.
- Use a fork to press grooves into the gnocchi. Nonna makes it much easier: she presses a dent into the gnocchi with her index finger.
- Leave the gnocchi to stand for approx. 30 minutes.
- Bring a large pot of salted water to the boil. Carefully add all the gnocchi to the bubbling water. After two minutes, they will rise to the surface. Remove them with a slotted spoon, add them directly to a sauce, and the gnocchi are ready to serve.
- You can enjoy the gnocchi with tomato sauce, for example, and of course sprinkle plenty of Parmesan cheese on top. If you follow the tips on “working with hot potatoes” and “letting the dough or gnocchi rest”, they will turn out fantastic. It sounds very simple, but these tips really are game changers.
Tomato sauce
- Tomato sauce is very simple. All you need is 1 tin of peeled tomatoes (800 ml), 20 g butter or olive oil, 1/2 teaspoon salt and 1 onion.
- Preparation is very simple. Place the tinned tomatoes in a large heavy-based saucepan, rinse the tin with 400 ml of water and add this to the pan. Halve a peeled onion, add butter and salt, bring to the boil briefly and stir.
- Reduce the heat to medium and cover loosely with a lid, leaving a small gap.
- This allows the steam to escape so that the tomato sauce can reduce. Simmer for 45 minutes. Done.
- If you don’t like chunks → blend the tomato sauce thoroughly with a hand blender.
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