We had the secrets to making perfect gnocchi whispered in our ears, and… since we’re not the type to keep recipes to ourselves, we thought we’d share them with you! Find out how to make potato gnocchi—these soft, delicate little dumplings that are perfect with any sauce.

Let’s share today’s dishfrom the Enoteca di Monteforte, pairing the gnocchi with Grisela Soave Classico DOC.

Ingredients

1 kg of potatoes

300 grams of Type 00 flour

1 egg

salt to taste

Proceedings

To make potato gnocchi, start by boiling the potatoes: place the potatoes in a large pot and cover them with plenty of cold water. Once the water comes to a boil, cook them for about 30–40 minutes, depending on their size. Test them with a fork—if the tines slide easily into the center, they’re ready to be drained.

Peel them while they’re still hot, and immediately afterward, press them into the flour you’ve spread out on the pastry board. Then add the lightly beaten egg along with a pinch of salt, and knead everything together with your hands until you have a soft but firm dough. Remember that if you overwork the dough, the gnocchi will become hard while cooking, so just knead it as much as necessary.

From this dough, use your fingertips to shape it into “bigoli”—that is, loaves—2–3 centimeters thick. To do this, dust the work surface with semolina from time to time.

Then cut them into small pieces and, applying light pressure with your thumb, roll them along the gnocchi board to give them their classic shape. If you don’t have a gnocchi board, you can use a fork and roll them along the tines. In this case as well, use semolina flour to prevent them from sticking. As you make the potato gnocchi, place them on a small tray lined with a lightly floured dish towel. If you plan to cook them, you can drop them into boiling, salted water; as soon as they float to the surface, the gnocchi are considered cooked and ready to be drained and seasoned.