Potato gnocchi
Presentation
This is a classic dish of Italian cuisine, excellent with any seasoning, I love them with my homemade ragù. A simple and light recipe, very versatile and suitable for all palates.
Ingredients:
- 500g of yellow potatoes
- 140g of soft wheat flour
- 1 egg
- salt to taste
Preparation:
1 Dip the potatoes in a pot of cold water and turn the heat up (high). 2 When the water boils, add a little salt and cook the potatoes for at least 30 minutes (depending on how big they are). To check if they are cooked, pierce the largest potato with a fork, if it is soft up to the center then the potatoes are ready. 3 At this point, mash the potatoes with a potato masher in a bowl, taking care to remove the peel from the tool after each potato.
4 Make a hole in the center of the dough and crack an egg into it, then distribute almost all the flour around the edges. Start mixing the ingredients starting from the center and gradually incorporating the flour, 5 until you get a soft but not sticky dough. 6 While the dough is still hot, knead it on a floured surface until it becomes a cylinder about 5-6 centimeters in diameter.
7 Cut a piece and 8 make it into a cylinder about 2-3 centimeters in diameter. Cut it into pieces about 3 and 9 centimeters long. Pass each dumpling with your thumb on the tines of a fork, so as to create grooves on one side and an indentation on the other which will better hold the sauce. When making the dumpling, always help yourself with the remaining flour if necessary.
10 Arrange the gnocchi on a tray covered with baking paper, making sure they do not touch each other and repeat these operations until the dough is finished. At this point, boil salted water and when it comes to a boil, add the gnocchi. Stir gently immediately to prevent them from sticking to the bottom of the pot. 11 When they start to float, the gnocchi are ready. 12 Drain them and add them to the pan with your favorite sauce, I used my homemade meat sauce. Impact and if you like it add some grated Parmesan cheese on top.
Advise
- The gnocchi must be worked quickly to prevent the dough from cooling too much.
- Be careful not to use too much flour when making, as excess flour tends to toughen the dumpling.
- If you want to keep them for a long time you can freeze the raw gnocchi still on the tray and, once frozen, pour them into a food bag and store them in the freezer. Then you can throw them directly into boiling water from frozen, just be careful not to throw too many by lowering the temperature of the water too much.
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