Gnocchi di Patate
An incredibly simple recipe to make Gnocchi at home. Even I can do it.Print Facebook Pinterest Twitter Add to CollectionCollections
Servings: 4 people
- Boil the unpeeled potatoes in a generous amount of water until they are tender.
- Do not test them too often, as piercing them will allow them to absorb more water.
- Drain and cool the potatoes until you can handle them, and peel.
- Puree them through a food mill or potato ricer.
- Add most of the flour to the mashed potatoes and knead it until it is smooth.
- Stop adding flour when the mixture is soft, smooth, and still a little bit sticky.
- Roll out into sausage-like rolls about the thickness of your thumb, and cut these into 3/4 inch (2 cm) pieces.
- This next part is more difficult to describe than to do.
- Holding a fork in one hand, and using the thumb of the other hand, roll the individual pieces of dough over the tines of the fork and allow them to fall onto the counter.
- The gnocchi should roughly cylindrical in shape and have ridges formed by the tines of the fork on about 2/3 of its circumference, and there should be a dimple left by your thumb on the remaining circumference.
- This takes a little practice, so try a few, and then roll the failures into balls and try again.
- Drop the gnocchi a couple of dozen at a time into 5 quarts (5 L) or more of boiling water.
- When they rise to the surface they are almost done, so allow them to float for about 10 seconds and then scoop them out using a slotted spoon.
- Place on a heated platter and sauce with the sauce of your choice.
Add your favourite sauce
Calories: 343kcal | Carbohydrates: 77g | Protein: 9g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 9mg | Potassium: 637mg | Fiber: 5g | Sugar: 1g