Ingredients:

• 1 kilogram of yellow-skinned potatoes
• 200 grams of type 00 soft wheat flour
• 1 egg
• 2 pinches of salt
• Nutmeg
• Parmigiano-Reggiano

What you need:

• Pastry board
• Fork or rigagnocchi
• Basin
• Pot for cooking

Note: In this recipe, we do not need to use a lot of flour, as we want to preserve the flavor of the potatoes.

Method:

1. Boil the potatoes with their skins on (35-40 minutes). If possible, use steam to prevent them from becoming waterlogged.
2. Test if the potatoes are cooked by inserting a wooden skewer into them. If it goes in easily, they are done. If there is resistance, cook them for an additional 5 minutes.
3. Once cooked, peel the potatoes and cut them in half to allow steam to escape. Mash them using a potato masher in a bowl.
4. Place water in a saucepan and heat it on the stove. Once the gnocchi dough is prepared, we should test its consistency by baking a dumpling in boiling water.
5. Add an egg to the bowl containing the potatoes, excluding all the salt and flour. Mix thoroughly to create a uniform paste.
6. Take a small portion of dough and roll it on a pastry board. Cut the elongated dough into small sections, shape them with your hands to form balls, and use a rigagnocchi or fork to give them the characteristic dumpling shape.
7. Try placing a dumpling in the pan in boiling water. If it returns to the surface intact, the dough has the appropriate proportion of flour. If it crumbles and breaks, add a little flour to the dough and try again. Remember not to wait too long during processing, as the potatoes’ humidity will absorb the flour, necessitating continuous addition to maintain the desired texture and flavor.

Note: I recommend immediately eating the gnocchi to ensure optimal consistency. While they are delicate, they are also delicious.

 

The Secret to the Perfect Plate

These pillowy potato gnocchi are exceptional on their own, but they truly shine when paired with a slow-simmered, soulful sauce. To elevate your Sunday dinner, I highly suggest tossing them with Signature Tuscan Ragù.

Upon visiting the recipe, you may notice that I have paired the ragù with Pici (thick, hand-rolled noodles from Siena). However, do not be deterred! In Italy, a great ragù is like a black dress—it complements any dish. The rich, meaty texture of the sauce adheres beautifully to the ridges of the gnocchi, creating a comforting bite.

The Perfect Pour: Chianti Riserva

A world-class meal requires a world-class wine. To balance the richness of the beef and the starchiness of the potatoes, you need a wine with structure and soul.

I personally selected our Chianti Riserva from the shop for this specific pairing. It possesses classic notes of dried cherries and earth, complemented by its tartness that works perfectly with the savory taste of the ragù. It is more than just dinner, it offers a complete Tuscan experience within your kitchen.

[Shop the Chianti Riserva Here] | [Get the Ragù Recipe Here]