Potato gnocchi
calories: medium
category: pasta, basics
cost: low
difficulty: medium
preparation time: 45
Ingredients
Potatoes 1kg.
Flour 250gr.
Butter a knob
Eggs 1
Salt to taste
See our
Wine Tips
for your meals
Flour 250gr.
Butter a knob
Eggs 1
Salt to taste
See our
Wine Tips
for your meals
Preparation Wash the potatoes carefully, boil them in their jackets in abundant water. Prick the potatoes with a fork to see if they are ready. Turn off the fire and take them out. Peel them while still hot. Spread some flour on the table and mash the potatoes on the flour. Add a pinch of salt, the butter and egg. Mix well, until the dough is smooth and easy to knead.
Clean the table and spread some flour on it. Make long and thick sticks, as thick as a finger, by rolling the dough up and down on the table with the palm of your hands. Cut these sticks into little pieces, about 4 cm long. Make a dent in the middle to absorb the sauce well. Put them on a floured board separate from each ther.
Boil the gnocchi in salted water and take them out with a skimmer as soon as they come up. Put them in a pan with some sauce – you can choose the one you like best - add a spoonful of the water where you have cooked the gnocchi and season them. Turn on the fire, cook the gnocchi and stir well, until the sauce has thickened. The Chef's tips You should use the red or yellow potatoes, such as the Dutch potatoes. They are the best for making gnocchi as they do not need too much water. Using this kind of potatoes, the gnocchi are very simple to cook because they do not stick to each other while cooking. Drink Buttafuoco with this recipe. Curiosity Home-made gnocchi can be prepared in many different ways and in many colours. You can put some spinach or carrots, pumpkin, tomato sauce or ink-fish liquid (the latter only if to be seasoned with a fish sauce) in the dough of your gnocchi. Try the Capri style with Mozzarella cheese, small red cherry tomatoes and a sprinkling of Parmesan cheese.
Clean the table and spread some flour on it. Make long and thick sticks, as thick as a finger, by rolling the dough up and down on the table with the palm of your hands. Cut these sticks into little pieces, about 4 cm long. Make a dent in the middle to absorb the sauce well. Put them on a floured board separate from each ther.
Boil the gnocchi in salted water and take them out with a skimmer as soon as they come up. Put them in a pan with some sauce – you can choose the one you like best - add a spoonful of the water where you have cooked the gnocchi and season them. Turn on the fire, cook the gnocchi and stir well, until the sauce has thickened.
