Gnochhi Di Patate Di Arcangelo Dandini

While you can try to quantify the proportions in recipes for Gnocchi—for every one pound of potatoes use one and one-third cups flour, for example—the reality is that you have to adjust to feel.
September 23, 2016

About this recipe

This recipe for Gnochhi Di Patate Di Arcangelo Dandini (Arcangelo Dandini’s Potato Gnocchi) is very forgiving. The formed lumps don’t have to look perfect, and while a ricer will help create a light-textured gnocchi, if you don’t have one, you can use a grater, fork or potato masher. 

The recipe below is reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Published by Clarkson Potter Publishers, an imprint of Penguin Random House LLC. 


Serves 4 to 6

1 pound dry, floury potatoes, such as russets
Sea salt
11⁄3 cups all-purpose flour, plus more for dusting Pinch of freshly grated nutmeg

Place the potatoes in a large pot. Add cold water to cover and salt the water. Bring to a boil over medium-high heat and cook the potatoes until fork-tender. Drain and allow to cool slightly, just a few minutes. (They should still be steaming when you peel them.)

Peel the potatoes with a knife, then pass them through a ricer onto a well-floured surface. Form the riced potatoes into a pile and make a well in the middle.

Add the flour, nutmeg and a pinch of salt to the well, then mix by hand, working from the edges into the center to gradually incorporate the ingredients into a dough. Knead the dough just until incorpo- rated. Allow to rest at room temperature for about 30 minutes.

On a lightly floured surface, form a fistful of dough into a log roughly 3⁄4 inch in diameter. Using a knife, cut the log crosswise into 1⁄2-inch-long pieces. Set aside on a lightly floured surface, spaced apart to prevent sticking. Repeat with the remaining dough.

Bring a large pot of water to a gentle boil. Salt the water. When the salt dissolves, add the gnocchi in batches and cook for an ad- ditional 20 seconds after they float to the surface. Drain the gnocchi and transfer to a pan with the sauce of your choice (see below). Warm over medium heat and gently stir to coat thoroughly with the sauce. Plate and serve immediately.

Note: To freeze gnocchi, spread cut gnocchi onto a floured sheet pan. Place sheet pan in freezer. Once gnocchi are solid, transfer to a ziplock bag. No need to thaw before cooking. 

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