Nona Nina’s Potato Gnocchi Nona Nina’s Potato Gnocchi

Nona Nina’s Potato Gnocchi

Little Charmers - Yellow

Making gnocchi is really easy and doesn’t need a bunch of equipment. Make a bit extra and freeze for a really quick, easy and delicious mid-week meal down the road. Traditionally, you can just boil the gnocchi for 2 to 3 minutes and toss in tomato sauce- Here’s a tasty way of getting some broccoli in or, use peas, kale or one of your other favorite vegetables.

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Nona Nina’s Potato Gnocchi

By The Little Potato Company

Nona Nina’s Potato Gnocchi

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Yellow

Where To Buy

Preparation

Boil the Little potatoes until well cooked and soft in salted water—about 15 minutes. Strain and set aside to cool a bit.

Ideally, next you'll pass through a ricer. If you don’t have one of these, just mash so there are no lumps but don’t overwork the potatoes either. If using a ricer, the skins will be easy to separate out and discard.

Now, measure your cooked, skinless, riced potatoes in a jar or cup measurer and add equal amount of flour.

Make a mound of both on a clean counter or work surface and make a well or indentation in the center of the mound.

Add egg to the well and salt.

Now for the fun part: Using your hands mix all of the ingredients until it starts to form a ball. Knead until it’s smooth then let rest for 20 minutes to one hour or so.

Cut plum sized pieces one at a time off of the dough and on a floured surface roll into a long rope about one-inch thick, then cut every 1 1/2 inches into pieces until done and repeat. Tip: If pieces are too sticky to handle sprinkle with flour.

You can use like this or freeze or, if you have a wood gnocchi board (available at most Italian specialty shops) you can put the little grooves in that help hold the sauce. This recipe should yield enough to freeze some for another day.

To finish bring a pot of salted water to a boil.

Add gnocchi and the broccolini for 2 to 3 minutes until the gnocchi float to the top then strain both.

Add the butter to a hot pan to let it brown just a bit (about two minutes) then add your gnocchi and broccolini and toss.

Plate it up and grate some parmesan over each plate.

Step 1 out of 12

Boil the Little potatoes until well cooked and soft in salted water—about 15 minutes. Strain and set aside to cool a bit.

Step 2 out of 12

Ideally, next you'll pass through a ricer. If you don’t have one of these, just mash so there are no lumps but don’t overwork the potatoes either. If using a ricer, the skins will be easy to separate out and discard.

Step 3 out of 12

Now, measure your cooked, skinless, riced potatoes in a jar or cup measurer and add equal amount of flour.

Step 4 out of 12

Make a mound of both on a clean counter or work surface and make a well or indentation in the center of the mound.

Step 5 out of 12

Add egg to the well and salt.

Step 6 out of 12

Now for the fun part: Using your hands mix all of the ingredients until it starts to form a ball. Knead until it’s smooth then let rest for 20 minutes to one hour or so.

Step 7 out of 12

Cut plum sized pieces one at a time off of the dough and on a floured surface roll into a long rope about one-inch thick, then cut every 1 1/2 inches into pieces until done and repeat. Tip: If pieces are too sticky to handle sprinkle with flour.

Step 8 out of 12

You can use like this or freeze or, if you have a wood gnocchi board (available at most Italian specialty shops) you can put the little grooves in that help hold the sauce. This recipe should yield enough to freeze some for another day.

Step 9 out of 12

To finish bring a pot of salted water to a boil.

Step 10 out of 12

Add gnocchi and the broccolini for 2 to 3 minutes until the gnocchi float to the top then strain both.

Step 11 out of 12

Add the butter to a hot pan to let it brown just a bit (about two minutes) then add your gnocchi and broccolini and toss.

Step 12 out of 12

Plate it up and grate some parmesan over each plate.

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