Associate
This is one of my favorite dishes, nice and easy it takes just 1 hour.
Ingredients for 4 people:
800g/1 kg potatoes
1 egg
salt
About 350 gr flour
1 hour
First of all wash the potatoes and, without peeling them, put them in a pot with salted water and let them boil ( I recommend you to use the floury red potatoes).
When they became soft enough, still warm, peel them, mash them (if you have a ricer it will make your mash softer and easier to be kneaded) and put them on a well-floured worktop.
Add a pinch of salt, flour and knead until you obtain a firm but soft at the same time dough.
At this point add an egg and continue to knead until the dough is compact and without lumps.
Note that the amount of flour needed is very sensitive to the potatoes variety used, so if the mixture is still too sticky and wet add some other flour.
Now divide the dough into balls of fist size, then start rolling them on the table to obtain strands with a thickness of 2-3 centimetres.
Cut your gnocchi and put them down on a floured surface or a tray.
To give gnocchi their typical shape, if you don’t have a threaded board you can use a fork, as shown in the picture.
Just press each gnocco on its teeth and let it rolling on it.
Let stand your gnocchi for 15 minutes, then cook them in a pot with salted boiling water and drain when they will rise to the surface.
Now that gnocchi are ready is time to ad your favorite sauce!
In Italy they are seasoned with an outstanding variety of sauces such as Pesto in Liguria, Tomato and basil Sauce with mozzarella in Naples, Butter and fried sage leaves in Veneto.
Personally I love to have them with Venison or Wild Boar Ragù.
Ingredients for 4 people:
800g/1 kg potatoes
1 egg
salt
About 350 gr flour
1 hour
First of all wash the potatoes and, without peeling them, put them in a pot with salted water and let them boil ( I recommend you to use the floury red potatoes).
When they became soft enough, still warm, peel them, mash them (if you have a ricer it will make your mash softer and easier to be kneaded) and put them on a well-floured worktop.
Add a pinch of salt, flour and knead until you obtain a firm but soft at the same time dough.
At this point add an egg and continue to knead until the dough is compact and without lumps.
Note that the amount of flour needed is very sensitive to the potatoes variety used, so if the mixture is still too sticky and wet add some other flour.
Now divide the dough into balls of fist size, then start rolling them on the table to obtain strands with a thickness of 2-3 centimetres.
Cut your gnocchi and put them down on a floured surface or a tray.
To give gnocchi their typical shape, if you don’t have a threaded board you can use a fork, as shown in the picture.
Just press each gnocco on its teeth and let it rolling on it.
Let stand your gnocchi for 15 minutes, then cook them in a pot with salted boiling water and drain when they will rise to the surface.
Now that gnocchi are ready is time to ad your favorite sauce!
In Italy they are seasoned with an outstanding variety of sauces such as Pesto in Liguria, Tomato and basil Sauce with mozzarella in Naples, Butter and fried sage leaves in Veneto.
Personally I love to have them with Venison or Wild Boar Ragù.
