For years I've been trying to make Italian gnocchi, but, to be honest, I wasn't convinced we liked them and it was worth continuing the efforts. We gave them another chance last time we were in Italy. So we tried homemade gnocchi, in a local restaurant, to feel their true texture. This was the moment when I gave a definite "Yes!" They were soft, yet firm, very tender and silky. Combined with various flavors and sauces they were a real delight.
I searched and found the correct recipe. I tested it successfully several times in our family and now I can show you in the smallest details (which make a difference, though) how to prepare real homemade gnocchi. They can be boiled immediately after shaping. They can also be frozen successfully, you can make reserves of gnocchi in the freezer and you will always have at hand a quick and delicious recipe of authentic Italian food.
In the simplest and classic version, gnocchi are seasoned with butter, sage, black pepper and grated parmesan. They can also be served with classic Marinara tomato sauce, with Pesto sauce or many other wonderful combinations. You just have to stock up on gnocchi in the freezer, there are endless ideas!