Gnocchi di patate

Person Author: Maaike Calender December 6, 2014 Posted No Tags Comment No Comments

Serves 6-8 people:

1kilo of floury potatoes whole and in their skin

300grams pain flour

1 egg

salt to taste

 

How:

Wash your potatoes and boil them in salted water until tender. Drain and peel while they are still warm.

Pass through a ricer if you have one, or mash them well.

Tip flour and mash onto work surface, make a well.

Break egg into well and add salt (need a lot).

I use a fork to break up the egg and start to work it into the flour, I then switch to using my hands to kneed the dough.

Work the dough into a smooth ball without crumbs or big bits of potatoes. Let the dough rest for about 15minutes.

Then cut it into batches and roll those batches into 2-3cm thick sausages.

Cut sausages into pillow shapes about 3-4cm long.

To  make the ridges take a fork and gently press and push away from you, do not press too hard.

It takes a bit of practice and you can skip this step if you want to.

I just think it looks pretty and it’s supposed to hold the sauce in the ridges….little dip you make with your thumb would be enough.

Spread the gnocchi out onto a floured surface and let them dry a little.

To cook, bring a big pan with ample salted water to the boil.

Put in the gnocchi and let them boil until they start to float, take them out with a slotted spoon and add to the sauce of your choice. see here for the ripe from the photo

 

Recipe Italy ;-), photos Gardeninglady

 

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