Gnocchi di Malga alla Veronese

Name: Gnocchi di Malga alla Veronese
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 1000 g floury potatoes; 250 g tipo 00 flour; 1 piece medium egg; 1 tsp Fine sea salt; 0.25 tsp fresh nutmeg; 80 g Unsalted butter; 10 piece fresh sage leaves; 80 g monte veronese dop vecchio; 30 g grana padano dop

Tender potato gnocchi tossed with golden sage butter and a generous dusting of aged Monte Veronese cheese, Verona's traditional Carnival speciality.

🇮🇹Italy· Veneto

Prep: 45 min
Cook: 35 min
Total: 80 min
Servings: 4
Difficulty: Medium
Calories: 510 kcal

Ingredients

0 of 9 gathered

Servings

1000 g floury potatoes — unpeeled, such as Maris Piper or Russet
250 g tipo 00 flour — plus extra for dusting
1 piece medium egg — lightly beaten
1 tsp Fine sea salt — for seasoning the dough
¼ tsp fresh nutmeg — finely grated
80 g Unsalted butter — high-quality mountain butter
10 piece fresh sage leaves — whole
80 g monte veronese dop vecchio — aged at least 1 year, finely grated
30 g grana padano dop — finely grated

Equipment

•Potato ricer
•Large stockpot
•Slotted spoon
•Wide frying pan
•Wooden board

Nutrition

Per serving, approximate

Calories: 510 kcal
fat: 20 g
carbs: 68 g
fibre: 5 g
protein: 16 g
calories: 510 kcal

Instructions

1
Boil the unpeeled potatoes in well-salted water until tender when pierced with a knife tip, about 30 minutes.
2
Drain the potatoes thoroughly and peel them while they are still warm.
3
Pass the hot potatoes through a ricer directly onto a clean wooden board.
4
Spread the riced potatoes out and leave them to steam dry for 5 minutes.
5
Dust the flour, salt, and nutmeg over the potatoes, then pour over the beaten egg.
6
Knead quickly and gently for 2 minutes until a soft, supple dough forms without stickiness.
7
Cut the dough into quarters and roll each into a sausage shape roughly 2 cm thick.
8
Slice each rope into 2 cm pillowy cushions and lightly dust them with flour.
9
Melt the butter with the sage in a wide frying pan over low heat until gently foamy.
10
Drop the gnocchi into a large pan of boiling salted water and cook until they float to the surface.
11
Lift the floating gnocchi with a slotted spoon directly into the warm sage butter.
12
Toss gently off the heat with the grated cheeses and serve immediately.

Chef's tips

Work with the potatoes while warm so the dough needs minimal flour. Do not over-knead, as working the starch too much makes the gnocchi dense and chewy.

Ingredient substitutions

Monte Veronese DOP Vecchio → aged Asiago Stravecchio or mature Piave DOP
tipo 00 flour → unbleached plain white flour

Storage

Cook fresh gnocchi immediately or freeze them on a tray before transferring to bags; store cooked leftovers chilled for up to 1 day.

Reheating

Reheat gently in a warm frying pan with an extra knob of butter and a spoonful of water.

Common mistakes to avoid

•Peeling or boiling cut potatoes in water, which makes them absorb excess moisture and require too much flour.
•Overworking the dough until it becomes sticky and heavy.
•Letting shaped gnocchi sit too long on the board before boiling, which causes them to turn soft and wet.

Serving suggestions

Serve immediately in warm, shallow ceramic bowls with extra grated Monte Veronese.Pair with a glass of crisp Soave Classico or a light Valpolicella red.