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Trentino Gnocchi
Trento (Friuli-Venezia Giulia) — Mother recipe · en it
A classic of Trentino cuisine, these soft potato gnocchi made with durum wheat flour.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 500g potatoes (red)
- 300g durum wheat flour
- 2 eggs
- 1 tablespoon sugar
- 1/2 tablespoon salt
- oil for frying
- salt and pepper to taste
Method
- Peel and boil the potatoes in salted water, then let them cool.
- Mash the potatoes and add the eggs, salt, and sugar.
- Gradually incorporate the flour while mixing with your hands until you get a homogeneous dough.
- Divide the dough into pieces and form gnocchi about 2-3 cm in diameter.
- Fry in hot oil over medium-high heat until they turn golden.
- Drain and serve hot with salt and pepper to taste.
The story
Potato gnocchi have been popular in Trentino since medieval times, but the typical version with durum wheat flour has gained fame in the last two centuries.
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