Potato type for Gnocchi?

[Sussan Estela Olaya]

Hi Joey.

To make spicy gnocchi with Bolognese sauce outside of Italy and achieve a result as close as possible to the original recipe, it’s important to choose the right type of potato, as it directly affects the texture of the gnocchi.

Original Italian Variety: Sila Red Potato

The recipe specifically mentions an Italian red-skinned, yellow-fleshed potato with a high starch content, from Sila, a mountainous region in southern Italy. This type of potato has the following characteristics:

• High in starch, low in moisture → ideal for firm and tender gnocchi

• Dry, floury texture, which allows you to use less flour

• Light yellow flesh

Equivalent Alternatives in the United States

While Sila potatoes are not available in the U.S., there are similar options that work very well:

1. Russet (Idaho) Potato

• Very high in starch and low in moisture

• Dry, floury texture — perfect for gnocchi

• Widely available in supermarkets

• Tip: Bake or boil them with the skin on, then peel — this prevents them from absorbing too much water

2. Yukon Gold

• Thinner skin and yellow flesh, similar to Sila

• Medium starch content, more moist than Russets

• Result: softer gnocchi, but you’ll need to carefully adjust the amount of flour to avoid them becoming gummy

• deal if you prefer a more buttery flavor

Viable alternative: Yukon Gold, as long as the moisture is properly controlled.

Best choice:If you’re aiming for a texture closest to Sila potatoes, Russets are the way to go.

I hope this information is helpful! If you have any other questions, feel free to reach out.

Best regards,
Sussan
Scoolinary Team

[pedsjoey]

Thank you so much for the detailed and very quick response!

[Sussan Estela Olaya]

I’m glad to hear the information was helpful! If you have any other questions, I’m here and happy to help you out.
Best regards.