Dinner
Artusi’s Potato Gnocchi
A precisely proportioned potato gnocchi recipe translated from Artusi, with its original shaping method preserved.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 400 grams large yellow potatoes
- 150 grams wheat flour
- Salted water
- Cheese, butter, and tomato sauce for serving, optional
Historical transcription
Source method
- 1
Boil or steam the potatoes and peel them while hot.
- 2
Press the potatoes through a sieve, mix with the flour, and work the dough briefly by hand.
- 3
Roll the dough into thin cylinders, cut into pieces about 3 centimeters long, and shape each piece with a thumb against the back of a grater.
- 4
Dust lightly with flour, boil in salted water for about 10 minutes, drain, and dress as desired.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.