Did the name of the pasta scare you already? No worries, the actual process of making gnocchi is everyone’s “baayen haath ka khel”. Derived from the word nocchio, meaning a knot in the wood in Italian, Gnocchi is primarily made with flour, potatoes, and eggs. Being carb-rich and moderately rich in calories, Gnocchi is usually very filling. Originated from starchy potatoes of Northern Italy, Gnocchi is a melt-in-mouth pasta usually combined with a brown butter emulsion or basil pesto. Here’s how you can make it. 

Ingredients

 4 large starchy potatoes

 ½ cup lightly beaten eggs

 1 cup all-purpose flour

 Salt, according to taste

 Pepper powder

 2-3 tbsp butter

 Basil

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Method

1. Cut the potatoes into half and add them to a large pot with cold water and salt. Boil the potatoes for 20-25 minutes till it's easy to pierce a fork through them.

2. Drain the water and remove the skin of the potatoes. 

3. Mash the potatoes in a large bowl till all lumps are gone and the potatoes are smooth in texture. Season with salt and pepper.

4. Make a well in between and add the beaten eggs and mix to combine well. 

5. Add the flour and knead to incorporate it into the potatoes and eggs mixture. 

6. Once the flour is incorporated, divide the dough into 8 equal parts and roll them into long ropes.

7. Cut the ropes into one-inch long squares and keep them on a flour-dusted surface. 

8. Slide the Gnocchi squares from the base of the fork prongs to the top to give it a decorative shape. 

9. Put the shaped Gnocchi squares into a pot of boiling salt water and cook for 15-30 seconds while stirring continuously.

10. Add the gnocchi into a pan of melted butter and fresh basil and toss till they are covered in butter and basil and are golden brown.

You can replace the butter and basil mixture with pesto or a brown butter emulsion seasoned with dill or sage. Have it with a Negroni or an Amaretto on your date night and voila!