Italians adopted the potato in the 19th century, at a time of famine and soaring wheat prices. True to their culinary traditions, they were not won over by this tuber for long. Even so, potato gnocchi stayed in the cooking of north-eastern Italy, the area closest to France, the country through which the American tuber reached Italy.
Gnocchi are also found in the cooking of the Nice region in France and in several South American countries, especially Argentina and Uruguay, where the Italian influence on the food is clear.
Gnocchi have appeared on the menu at Restaurante Juan Moreno on several occasions over the years. If you want to make them at home, here is our basic potato gnocchi recipe to serve with your favourite sauce. The classic choice is tomato sauce, gorgonzola cheese, butter and sage leaves, but you can also try a ragù or bolognese, a Genoese pesto or a sauce made with several cheeses.
One kilo of potatoes makes enough gnocchi for 4 to 6 people.
Ingredients for potato gnocchi
- 1 kg potatoes
- 2 eggs
- 200 g flour
- 1 tablespoon butter
- Salt, as needed
- Pepper, as needed
Boil the potatoes for 20 minutes. Boil the eggs for 10 minutes, cool them in cold water, peel them and set aside. Using a hand-cranked food mill, purée the potatoes with the chopped boiled eggs, the butter, a pinch of salt and a little pepper. Mix well and finally add the flour.
Put the dough into a piping bag and pipe it onto a lightly floured table, then cut the gnocchi into almond shapes. Cook them for 4 or 5 minutes in plenty of boiling salted water. Be careful when adding them to the water and taking them out so they don’t break. When the gnocchi float, they are ready. All that’s left is to dress them with your favourite sauce and serve.
You’ll find more recipes from Restaurante Juan Moreno in Vera (Almería) on our blog.
