Nice and Easy Italian Gnocchi Recipe | Soft, Light & Traditional

In this video, I’ll show you how to prepare traditional Italian gnocchi from scratch, following a professional technique used in Italian kitchens. Gnocchi Recipe - (Serves 4) 1 kg starchy potatoes 250–300 g all-purpose flour (if you can’t find 00 flour) 1 egg (optional) 1 tsp salt (for dough) Extra salt (for boiling) Method Boil potatoes whole with skin on in well-salted water Cook until fork-tender (25–30 minutes) Drain and peel while hot Mash potatoes until smooth and let excess steam escape Add salt and egg (if using) Add 250 g flour first, mixing gently Add more flour only if the dough is sticky Knead lightly just until dough comes together(Do not over-knead or gnocchi will be tough) Divide the dough into portions Roll into ropes about 2 cm thick Cut into 2–2.5 cm pieces Boil gnocchi in salted water When gnocchi float, cook 1–2 minutes more Remove with a slotted spoon Tips Less flour = softer gnocchi Skip the egg if potatoes are very watery Freeze uncooked gnocchi on a tray, then store in a bag Happy Cooking!! and Subscribe !!!