The best Italian potato gnocchi recipe (gnocchi della Val Varaita).

Method15 steps

1. 1

   Step 1: Scrub the potatoes (2.2 lbs) and place them whole and unpeeled in cold salted water, as the source article recommends. Bring to a boil and cook until soft; keep the skins intact so they absorb less water.

   Uses 2.2 lbs potatoes (1 kg) · Water as needed to cook the whole potatoes and boil the gnocchi · salt (to taste)

2. 2

   Step 2: While you are boiling the potatoes, sift the flour, beat the egg (1) in a small bowl, grate the Toma and cut the Raschera into small cubes.

   Uses 7 oz Italian '00' flour (200 g) (or all-purpose flour) · 1 eggs (large) · 7 oz Toma Piemontese, robiola, taleggio, French Tome or American muenster for the dough · 9 oz Raschera or Fontina cheese (250 g) (or Muenster cheese)

   
3. 3

   Step 3: Drain the potatoes, cut a small slice into each one and let them cool a little. Peel the potatoes and pass then through a potato ricer or food mill into a bowl. or mash with a fork. (I don't peel my potatoes when using a ricer as the peel usually stays inside the ricer).

   Uses Fully cooked whole potatoes

   
4. 4

   Step 4: Turn the potato out on to a flour dusted surface. Add the grated Toma cheese to the potato and a little salt and some freshly ground mixed pepper.

   Uses Warm riced or mashed potatoes · Grated seven-ounce Toma or chosen dough cheese · Extra all-purpose or semolina flour only as needed to dust the worktop, hands and trays · salt (to taste) · freshly ground mixed pepper (to taste)

   
5. 5

   Step 5: Then, make a well in the middle and add the beaten egg. Using a fork or scraper bring the potato and cheese from around the edges into the centre where the egg is.

   Uses Seasoned potato and dough-cheese mixture · One beaten large egg

   
6. 6

   Step 6: Once the egg is incorporated into the cheese and potato, start to add flour a bit at a time and mix and knead gently with your hands until you have a soft dough. Don’t overwork the dough to avoid activating the gluten in the flour.

   Uses Potato, cheese and egg mixture · Sifted main flour added gradually; use only as much as the potatoes need

   
7. 7

   Step 7: The dough should feel light, slightly elastic, and a little tacky. It won’t be as smooth as pasta dough and may look a bit rough. If your gnocchi dough feels too soft and sticky to handle, add another tablespoon or two of flour. You may not need to use all the flour. It will depend on how ‘wet’ the potatoes are.

   Uses Gently kneaded gnocchi dough · Remaining sifted main flour only if still needed · 1–2 tbsp extra soft wheat or all-purpose flour only if the dough remains too sticky

8. 8

   Step 8: Once the dough is ready roll it into a ball and let it rest covered for at least 15 minutes. Then cut off a piece of dough about 150g (5oz) in weight.

   Minimum gnocchi dough hydration rest · 15 minUses Soft finished gnocchi dough

   
9. 9

   Step 9: Lightly flour your hands and roll the dough into a rope about 1-1.5 cm thick (1/2-inch). Cut the dough rope into 2-3cm (0.75-1in) pieces. Then roll the pieces one at a time between the palms of you hands without squashing them until you have a longish tapered shape.

   Uses Rested gnocchi dough portion · Extra all-purpose or semolina flour only as needed to dust the worktop, hands and trays

   
10. 10

    Step 10: Place the ready ravioles (gnocchi della Val Varaita) onto a tray covered with tea towel or piece of baking paper dusted with semolina flour or all-purpose flour. Make sure the gnocchi aren’t touching so they won’t stick together. You may need to prepare 2 trays. Repeat with the rest ofthe gnocchi dough.

    Uses Shaped tapered gnocchi and remaining dough · Extra all-purpose or semolina flour only as needed to dust the worktop, hands and trays

11. 11

    Step 11: Melt the butter (3 oz) in a pan that’s large enough to hold the gnocchi too. Once the butter has melted, add the Raschera cheese pieces. Keep stirring until the cheese really begins melting. Then add the cream (250 ml) and continue stirring until you have a smooth sauce.

    Uses 3 oz unsalted butter (80 g) · Cubed nine-ounce Raschera, Fontina or Muenster sauce cheese · 250 ml fresh cream (source also gives 8½fluid ounces)

12. 12

    Step 12: Put a pot of water on to boil for the gnocchi. Once the water starts boiling add a little salt, bring the water to boil again then gently place gnocchi in the water. You may have to cook your potato and cheese gnocchi in batches as you don’t want to crowd the pot.

    Uses Water as needed to cook the whole potatoes and boil the gnocchi · salt (to taste) · Complete shaped raw gnocchi batch

13. 13

    Step 13: When the gnocchi rise to the surface of the water, taste one and if cooked (no residual flour taste), remove them from the water using a slotted spoon and add them to the sauce. Cook the rest of the gnocchi the same way. Finally save a ladle ofthe cooking water.

    Uses Gnocchi cooking in salted water · Complete warm cheese-and-cream sauce

14. 14

    Step 14: Over very low heat, gently mix the cooked gnocchi with their cheese sauce and a little reserved cooking water only if needed. Plate ready for the browned-butter finish in the following step, or use the optional grated Parmigiano alternative.

    Uses Fully cooked gnocchi in the prepared cheese sauce · Small share of reserved ladle only as needed

15. 15

    Step 15: For the browned-butter (2.5 oz) finish, melt the separate two-and-half-ounce butter stock in a small saucepan until it begins to brown. Drizzle a little over the plated gnocchi and serve immediately. The source alternative is an optional grated Parmigiano finish instead of browned butter.

    Uses Plated cooked gnocchi in cheese sauce · 2.5 oz unsalted butter (70 g) · Grated Parmigiano Reggiano only for the source alternative cheese finish