TRADITIONAL ITALIAN GNOCCHI RECIPE

In Rome it’s traditional to eat gnocchi on Thursdays. Press your nose up against any misty restaurant window, on any given Thursday, and you can bet good money that gnocchi di palate or gnocchi del Giovedi will be written on the specials board.

Gnocchi, meaning “little knots” are comforting, thick and soft, and a versatile blank canvas for all types of sauces. Easy to ‘gnocch’ together from a big batch of potatoes, they can be eaten with tomato sauce, pork ragù, clams, sage butter, or even pesto – but always with a generous snowing of good Italian pecorino.

In Rome, the pasta course where gnocchi would traditionally be served is called the primo and is much more modest than usual portion sizes because something else is still to come after. Therefore, this recipe serves 6, but for a more substantial stand alone dinner, it suits 4.

Traditional Italian gnocchi recipe

Ingredients

– 1.3kg of potatoes

– 300g all-purpose flour, plus about 50g more for working the dough

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