Homemade gnocchi with garlic and chilli pressed olive oil: the southern recipe to try in September

Ingredients and equipment for homemade gnocchi with garlic and chilli olive oil

To get this recipe right at home, you will need:

1. 800 g new potatoes (a floury variety)
2. 200 g wheat flour
3. 1 egg
4. Fine salt
5. 3 tablespoons of garlic and chilli pressed olive oil
6. A few flat-leaf parsley leaves
7. Grated Parmesan (optional)
8. A clean work surface, a fork, a large pan

The olive oil used here is obtained by co-milling fresh garlic and chilli with the olives during extraction, for an authentic, natural flavour. Discover the personalisation page to create your made-to-measure bottle.

Recipe steps: getting your gnocchi right first time

Cooking and preparing the dough

1. Cook the potatoes in their skins in a large pan of salted water until they are tender (about 25 minutes).
2. Drain, peel them while still hot and mash them finely with a fork or a potato ricer.
3. Add the beaten egg, a pinch of salt and gradually work in the flour until you have a soft, non-sticky dough.
4. On a floured surface, divide the dough into ropes and cut 2 cm pieces. Roll each piece over the back of a fork to shape the gnocchi.

For a professional touch, some chefs use a local variety such as "Carolea" for the oil: it carries the chilli note well.

Cooking the gnocchi and dressing them

1. Bring a large pan of salted water to the boil.
2. Drop in the gnocchi and lift them out as soon as they rise to the surface (about 2 minutes).
3. Drain gently and place them in a large bowl.
4. Dress them straight away with the garlic and chilli olive oil, add the chopped parsley and, if you like, a little Parmesan.

Do take a look at the professional range if you are cooking for a big table.

Tips, variations and mistakes to avoid

Tips for getting your gnocchi right

• Use floury potatoes, never new ones, for a light texture.
• Do not overwork the dough: the more it is handled, the tougher the gnocchi will be.
• Let the potatoes cool a little before adding the egg so that it does not cook.

Possible variations

• Add a touch of pecorino for a sharper note.
• Swap the parsley for chives or basil depending on the season.
• For a gluten-free version, use a suitable blend of flours.

To personalise the experience at the table, think about putting together your own bottle of unique olive oil.

What to avoid

• Never add too much flour, or the gnocchi will be heavy.
• Do not let the gnocchi cool in the water: take them out as soon as they rise.

Frequently asked questions about gnocchi with garlic and chilli olive oil

How much garlic and chilli olive oil should you use so that it is not too strong?

Start with one tablespoon for the whole recipe, taste and adjust to your own palate. Oil obtained by co-milling is milder than a simply flavoured oil.

Can the gnocchi be prepared ahead?

Yes, you can shape the gnocchi in the morning, flour them lightly and keep them cool. Cook them just before serving to keep them soft.

What should you serve these gnocchi with?

They go perfectly with a rocket salad, grilled vegetables or a burrata. Discover the sun-dried tomato tapenade too for an authentic southern pairing.