CookEat Recipe
Potato Gnocchi with Butter and Cheese
Thumb-hollowed potato dumplings dressed with butter and grated cheese, with tomato and milk variations.
Method
Steps
Step 1
Gather the ingredients: 400 g large floury yellow potatoes; 150 g plain wheat flour, plus a little for dusting; 30 g butter; 40 g grated Parmesan or another suitable hard cheese; Salt to taste.
Step 2
Steam or boil the potatoes whole until tender, about 25–35 minutes depending on size. While still hot, peel carefully and press through a potato ricer or sieve. Let the mash become comfortable to handle.
Step 3
Mix in the 150 g flour and knead briefly until the dough holds together. Divide and roll into thin ropes about 1.5 cm thick. Cut into pieces about 3 cm long. Dust lightly with flour and press each piece with your thumb against the back of a clean grater to make a hollow and textured surface.
Step 4
Cook in gently boiling salted water for about 10 minutes, testing one to ensure the centre is cooked and no raw flour remains. Avoid vigorous stirring that can break the dumplings. Lift out with a slotted spoon and drain well.
Step 5
Dress with the butter and grated cheese and serve immediately. If desired, add about 150 ml hot, plain cooked tomato sauce as well. This optional sauce can be made by simmering 200 g crushed ripe tomatoes with a little salt for about 15 minutes and passing them through a sieve.
Step 6
For the milk variation, omit the butter and main cheese dressing. Simmer the gnocchi gently in about 750 ml pasteurized whole milk with a little salt, stirring carefully to prevent sticking and adding more hot milk if needed. Cook through, about 10 minutes, and serve in the milk without draining. A small pinch of Parmesan may be added, but is optional.
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