[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”||0px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”35px” text_line_height=”0em” width=”58%” custom_margin=”||-2px|||” global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”20px” global_colors_info=”{}”]<\/p>\n
(for 4 people)<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”0px||0px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”19px” global_colors_info=”{}”]<\/p>\n Ingredients for the Gnocchi<\/strong><\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”19px” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n INGREDIENTS FOR THE SAUCE<\/strong><\/p>\n PROCEDURE<\/strong> [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.27.4″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″ custom_padding=”||26px|||”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” column_structure=”1_2,1_2″][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/01\/AMIO-gnocchi6.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ title_text=”AMIO-gnocchi6″][\/et_pb_image][\/et_pb_column][et_pb_column _builder_version=”4.27.4″ _module_preset=”default” type=”1_2″ theme_builder_area=”post_content”][et_pb_image src=”https:\/\/www.amiolegumi.it\/wp-content\/uploads\/2025\/01\/AMIO-gnocchi4.jpg” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″ title_text=”AMIO-gnocchi4″][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”0px||100px|||” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” text_text_color=”#2e0f00″ text_font_size=”20px” width=”80%” module_alignment=”center” hover_enabled=”0″ global_colors_info=”{}” custom_padding=”||0px|||” sticky_enabled=”0″]<\/p>\n Gnocchi, in many households, are the ultimate Sunday comfort food. Like pasta, they go well with virtually any sauce, they\u2019re inexpensive, everyone loves them\u2014but they\u2019ll also leave you flattened on the couch after that massive dose of white carbs. That\u2019s why they\u2019re perfect for Sundays: gnocchi are best enjoyed when you know no one will force you to get up from the couch for at least a couple of hours after lunch. But gnocchi can also be enjoyed in much lighter ways\u2014like with a simple tomato sauce, saut\u00e9ed cherry tomatoes with olive oil, garlic, and chili, a vegetable sauce, or even with Romanesco broccoli and anchovies. For more festive versions, they\u2019re delicious with a classic rag\u00f9, baked alla Sorrentina with tomato and mozzarella, or paired with a seafood sauce\u2026 they\u2019re perfect in every form, just like nonna\u2019s gnocchi. [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" (for 4 people)Ingredients for the Gnocchi 400 g of cooked borlotti beans 1 medium potato, boiled 50 g of whole wheat flour Salt INGREDIENTS FOR THE SAUCE 30 g of butter 5 sage leaves Salt and pepper Grated Pecorino cheese PROCEDURETo make the gnocchi, blend the cooked beans into a smooth pur\u00e9e using a blender. […]<\/p>\n","protected":false},"author":2,"featured_media":56576,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[90],"class_list":["post-59631","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-winter-recipes"],"acf":[],"yoast_head":"\n\n
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To make the gnocchi, blend the cooked beans into a smooth pur\u00e9e using a blender. For an even smoother texture, you can pass the pur\u00e9e through a fine sieve. Add the flour, a pinch of salt, and the boiled potato, then knead well until all the ingredients are fully incorporated. Divide the dough into 4 portions and roll each one into a log about the width of a finger. Cut into small pieces about 2 cm long to form the gnocchi. Place them on a floured tray. At this point, you can either freeze the gnocchi directly on the tray or cook them right away. <\/span>
In the meantime, bring a pot of water to a boil and salt it. Once dropped into the water, the gnocchi will be ready when they float to the surface\u2014about two minutes.
For the sauce, melt the butter in a pan. Add the sage leaves, washed, well dried, and torn into pieces. Let the butter brown slightly, making sure it doesn’t burn\u2014when it starts to foam, swirl the pan.
Once the gnocchi rise to the surface, add them directly to the pan and toss gently to coat them in the sauce. Finish with freshly ground pepper to taste and a generous grating of cheese. <\/span><\/p>\n
Gnocchi are also one of those recipes that spark endless debate\u2014should you add an egg or not? How much flour is too much? What kind of potatoes should you use, and how should they be cooked?
And yet, in all the homes of the moms and grandmas I\u2019ve eaten with, the gnocchi always turned out more or less the same\u2014thanks to the time-honored recipes handed down from one kitchen to another. <\/p>\n
And depending on the sauce, they can easily be made completely vegan too. <\/p>\n