INGREDIENTS
1 kg of yellow-skinned potatoes
200 g of type 00 soft wheat flour
1 egg
2 pinches of salt
nutmeg
Parmigiano

INSTRUMENTS:
a pastry board
a fork or a rigagnocchi
a basin
a pot for cooking

Tip: in this recipe we don’t have to use a lot of flour, because we have to keep the flavor of the potatoes 🙂

METHOD:
take the potatoes and boil them with the peel (35/40 min), if possible with steam to prevent them from getting soaked in water, to see if the potatoes are cooked in a stick with a wooden stick, if the potato is softly pierced it is cooked, if you find resistance in piercing it, it prolongs the cooking for another 5 minutes.

once they are cooked, peel them and cut them in half to let the steam come out, mash them with the potato masher in a bowl,

put some water in a saucepan and put it on the fire, once the gnocchi dough is ready we should try the consistency of the dough by baking a dumpling in boiling water.

add an egg to the bowl with the potatoes, not all the salt and flour, mix well to form a homogeneous paste,

take a small portion of dough and roll it on the pastry board, cut the elongated dough into small sections, shape it with your hands to form balls and use the rigagnocchi or fork to give the typical shape of the dumpling, try abutting a dumpling in the pan in boiling, if the dumpling goes back to the surface intact has the right proportion of flour and you can proceed to make them all, if the dumpling crumbles and breaks you have to add a little flour to the dough and try again, remember not to wait long during processing because the humidity of the potatoes absorbs the flour and you will have to add it continuously, losing the taste of the potatoes.

I suggest you make them and cook them because even making them and waiting can compromise them in consistency, I know they are delicate, but they are also very good 🙂

The Secret to the Perfect Plate

While these pillowy potato gnocchi are stars on their own, they truly come to life when paired with a slow-simmered, soulful sauce. If you really want to level up your Sunday dinner, I highly recommend tossing these with my Signature Tuscan Ragù.

Now, you might notice that when you click over to that recipe, I’ve paired the ragù with Pici (those thick, hand-rolled noodles from Siena). Don’t let that stop you! In Italy, a great ragù is like a versatile black dress—it looks stunning on everything. The rich, meaty texture of the sauce clings beautifully to the ridges of the gnocchi, creating a bite that is pure comfort.

The Perfect Pour: Chianti Riserva

You can’t have a world-class meal without a world-class wine. To cut through the richness of the beef and the starch of the potatoes, you need something with structure and soul.

I personally selected our Chianti Riserva from the shop for this exact pairing. It has those classic notes of dried cherries and earth, with refined tannins that dance perfectly with the savory notes of the ragù. It’s not just a dinner; it’s a full Tuscan experience right in your kitchen.

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