Gnocchi - Quattro Versione

(Four Gnocchi Recipes)

These recipes are from an absolutely amazing new book entitled "Il Grande Libro della Cucina Italiana - In Oltre 5000 Ricette Regionali" by Alessandro Molinari Pradelli, Newton and Compton, Editori, Ottobre, 1999 ISBN# 88-8289-313-8.  This is by far the best Italian language recipe book we have ever seen or used.  Usually we provide the Italian language versions as well as the English translation.  In this case we will provide only the English version. and page number. 

We have not made the gnocchi recipes on this page. Consequently we are unable to give any guidance about adjusting the amounts of liquids or solids to obtain the correct dough consistency. Normally we would not post recipes until the Artisan Cooks have made the recipes themselves.  These recipes are being posted as a response to requests for same.  Given our move schedule, we decided to post these now rather than wait a month or two.

Gnocchi alla Piedmontese (Pagina 373)

(Piedmontese Gnocchi)

Ingredients for 6 people

It is important in this recipe to use as little flour as possible in order to obtain light and fluffy gnocchi.

For the Gnocchi:  
3.3 Lb.  Potatoes
10.5 OZ. Flour - all purpose unbleached
Q.B. Salt
For the Sauce::  
10 Sage leaves - fresh
8 Oz. Butter
Q.B. Parmesan cheese - grated - optional

Preparation of the Gnocchi

Boil the potatoes in plenty of water. After about half an hour,  remove them from the water and peel them.  Mash them and pass them through a sieve.  [The resultant potatoes should be fine with no lumps]. 

Make a well of the flour and add the potatoes and the salt  to it.   Knead the flour-potato mixture until a dough forms which will hold a serpentine shape when a bit of it is rolled out.  when at this stage, roll our a long rope-like piece about a centimeter (3/8 inch)  thick and cut off 2 cm (3/4 inch) pieces using your finger. As each rope  is cut, run the gnocchi over the tines of a fork, or a special gnocchi grater.  Press each gnocchi in the middle with your finger to make an indentation.  Proceed in this manner until all of the dough is used. Allow the gnocchi to dry for some time. (An hour should do it.)

Preparation of the butter-Sage Sauce

Slowly melt the butter in a saucepan.  When completely melted, add the sage leaves and cook over low heat. do not let the leaves fry in the butter, but simply impart their flavor to it.  Taste and add salt and pepper as desires.  If a more subtle sage taste is desired, use fewer leaves.

Now boil the gnocchi in abundant, salted water. When they float to the top remove with a slotted spoon.

Serve hot and garnish with the butter-sage sauce.  Parmesan may also be added.

NOTE: These gnocchi may also be served with a variety of red tomato sauces.  One is a simple tomato and basil sauce, another is a sauce made form tomatoes, garlic and sausages.  A lamb based sauce also goes well with these simple gnocchi.

Gnocchi di Formaggio (Pagina 375)

(Cheese gnocchi)

Ingredients for 6 people

18 Oz. Bread - stale & crust removed cut into small pieces
1 glass Milk - hot
Onion - chopped
12 Oz. Cheese - melting cheese cut into small cubes
3 Eggs
1 Tbl. Chopped chives
Q.B. Salt
7 Oz. Butter
Q.B. Parmesan cheese - grated


Immerse the bread in the warm milk, and allow to soak.  In the meantime, fry the onion in a small amount of olive oil.  Add the diced cheese and continue cooking until the cheese has melted.  Remove from the stovetop and allow to cool. 

Add the bread to the cheese and onion mixture, then the egg and the chives along with the salt and mix well.

Take a small amount in your hand, and make small gnocchi.  This is easiest done by wetting your hands slightly.

Boil in abundant salted water.  when the gnocchi float to the top of the water, remove with a slotted spoon.  serve immediately garnished with butter and  the grated Parmesan cheese.

Gnocchi di Pane (Pagina 377)

(Bread Gnocchi)

Ingredients for 6 people

2 quarts  Milk
12 Oz. Bread - stale & crust removed
12 Oz. Flour - all purpose unbleached
3 Eggs
Q.B. Grated Nutmeg
Q.B. Salt
7 Oz. Butter
Q.B. Parmesan cheese - grated


Scald the milk.  On the evening preceding the day that the gnocchi are to be made, soak the bread in the milk.  allow it to soak overnight. [Note: it seems that 1 qt. of milk would be enough using the breads in the United States.] 

Drain the bread in the morning, and pas it through a food mill.  Mix it with the flour, the eggs and the ground nutmeg..  knead until amalgamated and a dough forms.  Roll some of the dough out into a long, thick shape, about the thickness of the middle finger.  Cut the gnocchi from this serpentine shape.  repeat until all of the dough is used. 

Cook the gnocchi in plenty of salted, boiling water until they are al dente.  Strain, and dress with the melted butter and the grated cheese.  Serve immediately.

Note: Italian recipes are not as detailed at those found in English language books.  Certain assumptions are made by Italian authors regarding the level of expertise of the people using a given recipe.  Consequently when directions are given, they are often given in very abbreviated form, assuming that the cook would know how to carry out this task.  

Gnocchi di Semolino (alla Romana) (Pagina 378)

(Semolina gnocchi -Roman Style)

Ingredients for 6 people

2 Qts. Milk
1.75 Oz. Butter
10 Oz.  Semolina Flour
2 Eggs
1 Tbl. Chopped chives
4.25 Oz. Parmesan cheese - grated
Q.B.  Ground nutmeg
Q.B. Salt
Q.B. Parmesan cheese for the dressing
Q.B. Butter - for the dressing


Bring the milk to a boil, and then add the ground nutmeg to it.  Add the salt and pepper.   Now slowly add the semolina flour in a fine but steady stream, stirring all the while.  If added too quickly, the result will be semolina containing quite a few lumps [Note: Should this happen, all is not lost.  Use a mixer or a hand held blender to break up the lumps and continue]

Add the eggs, then the 4.25 Oz. of Parmesan cheese.  Stir constantly but gently. 

After 10 minutes, turn off the heat .  Pour the mixture on either a marble, granite or Formica surface, and try to attain an overall thickness of a centimeter - between a quarter and three eights of an inch.  Allow this to cool.   Once cool cut circular gnocchi with either a circular stamp or a whiskey shot glass.  As the circles are being cut, lay them in an ovenproof casserole pan which has been previously buttered. Overlap each gnocchi a bit as they are layered in to the pan.  Dress with additional butter and Parmesan cheese prior to baking.  Baker at 375 F. until golden.  Serve the gnocchi hot.

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Last updated on:09/03/00 06:29:39 PM