Homemade Gnocchi Della Nonna
WHEN local Shepparton mother and grandmother, Maria Attana’s family gets together, there is an Italian feast of traditional family recipes to be shared and enjoyed by all. During the week, Maria was kind enough to share one of these family recipes with The Adviser, introducing her beloved granddaughter, Zara’s favourite, Gnocchi Della Nonna.
Maria learned the recipe from her mother in Italy and cooks it often, especially when Zara comes to stay and the best part, there’s always plenty to go around.
As Maria’s family continues to grow, with two beautiful grandchildren and another two on the way, I’m sure this recipe will continue to be enjoyed by all.
Gnocchi Della Nonna Serves 4
• 5 large red potatoes
• 1 egg
• 1 cup plain flour
• ½ cup self raising flour
• A pinch of salt (to taste)
Peel potatoes and cut into small chunks, bring to boil with salt
Once boiled, allow to cool (luke warm) mash potatoes well
Push potatoes through sieve using a wooden spoon to get the lumps out
Once potatoes are cold, add egg and mix well
Add plain and self raising flour to the potato while continually mixing to create a dough
Then cut the dough into four sections. Roll dough out to create a long piece
Cut the dough approximately every 1.5cm to create the gnocchi. Repeat for remaining dough
Once the dough is cut, dip a fork into plain flour so the fork is dry and gently roll the gnocchi off the fork to create a pattern
Place the gnocchi onto a tray lined with baking paper so the gnocchi doesn’t stick together
Place the tray in the freezer. Once frozen, the gnocchi can be put in a plastic bag ready to be cooked. Gnocchi can be either cooked fresh, or frozen and eaten at another time
Boil 2.5-3 litres of water, add salt
Once water has boiled, add the gnocchi. It is best to put in three handfuls of gnocchi to boil at a time as they need space to expand
Once the gnocchi has risen to the surface of the water scoop it out and add another handful, repeat until all are cooked
Serve with your favourite sauce…