Classic Gnocchi Recipe with Natura Harmony Grape or Pumpkin Oil
A Brief History of Gnocchi
Italians have cherished gnocchi (pronounced NYOH-kee) for a very long time, with origins that trace back to Roman times. The soft potato dumplings we know today became popular after potatoes reached Italy. Thursday is traditionally gnocchi day in Italian kitchens, a warm tradition leading into the weekend. This recipe puts a spin on the classic with Natura Harmony Grape Seed Oil or Pumpkin Seed Oil, spooned over at the end for a touch of aroma and flavour. Natura Harmony oils are vegan, which makes them a good fit for plant-based cooking.
Serves 4 to 5 portions.
Ingredients
- 900 g floury potatoes, such as Maris Piper or King Edward
- 300 g plain flour, plus extra for dusting
- 1 egg yolk (optional, for a classic dough; leave it out for a vegan version)
- Salt, to taste
- 2 to 2½ tablespoons of Natura Harmony Grape Seed Oil or Pumpkin Seed Oil, for drizzling
Step-by-Step Instructions
1. Cook the potatoes
- Choose floury potatoes such as Maris Piper or King Edward, which are dry and not too waterlogged.
- Boil them whole, with their skins on, in salted water for 20 to 25 minutes until soft and tender.
- Peel the potatoes while they are still warm, after draining and letting them cool slightly. They mash better that way.
2. Make the dough
- Mash the peeled potatoes with a ricer or a fine masher until there are no lumps.
- Sprinkle over the flour and salt and mix gently.
- Add an egg yolk for a classic dough, or leave it out for a vegan version and adjust the flour until the dough holds together.
- Knead until the dough forms a ball, but do not overwork it: too much kneading makes dense gnocchi.
3. Shape and cook
- Divide the dough into portions and roll each into a rope about 2 cm thick on a floured surface.
- Cut the ropes into pieces 2 to 4 cm long.
- If you like, roll each piece over a fork or a gnocchi board: the ridges help the sauce stick.
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