Authentic Potato Gnocchi Recipes Homemade!

Potato gnocchi recipes known as Italian little dumplings in one form or another have been made since Roman times.

The ones made with ricotta are often called gnocchetti.

- Ricotta Type
are creamy and softer than those with potatoes. They contain ricotta, flour, salt and many recipes contain some Parmiggiano Reggiano as well, other additions can be spinach or minced herbs. Simpler sauces as butter and cheese or tomato sauces work best with ricotta type.

- Semolina Type
are a specialty of Rome. They are made with semolina, milk and butter. They're usually baked with butter and cheese, so there's no need to sauce them.

Potato Recipe
How to make them homemade with potatoes, flour, egg and salt. Spinach may be added for color and flavor; good for any sauce...

Baked Gnocchi
The popular baked recipe named "Sorrentina"

Ladies working for an Italian festival.

At one time, the most basic recipe for this Italian dumpling called for just flour and water.

Today, not much has changed and Italians are still keep doing most of the work by hand, then they boil them until tender, and serve with sauce.

Several kinds are made in Italy, however potato type began to gain wide culinary acceptance and have since become the dominant kind of Italian dumpling.

They range from the very delicate and light, such as the ricotta type, with a tomato-basil sauce, to the more substantial potato type served with meat sauce.

Making them is like making fresh pasta.

It takes trial and error to understand the proper consistency of the dough.

It must be soft yet not wet. The best way to learn is to go ahead, and cook several tests.