ITALIAN GNOCCHI RECIPE

The gnocchi are a cooking preparation extremely widespread in many countries of the world and they show remarkable differences from one type to another both in shape and in ingredients, which are boiled in water or broth and served with various sauces. White or colored, yellow with the addition of pumpkin, green with the addition of spinach, red with the addition of beetroot and so on ...

ITALIAN GNOCCHI RECIPE

Ingredients:

- Potatoes (1 kg)

- Flour (200 g)

- Egg (1)

- Salt to taste

Preparation:

- Choose potatoes of the same size (so they will cook evenly at the same time).

- Wash them very well.

- Put the potatoes (with still the peel) in abundant cold and salted water and cook for 40 minutes.

- After half an hour, check the cooking with the help of a fork.

- Put them in the potato masher while they are still hot.

- Mix the mixture with flour, egg and a pinch of salt (at the end it must be a homogeneous and soft dough)

- Pay attention to the potato / flour ratio:

if the flour abounds, the gnocchi are hard; if potatoes abound, they tend to discard during cooking.

- When the dough is ready, form long rolls of a little more than a finger thickness, cut them into small pieces and pass them on the reverse of the grater by pressing them gently with your index finger.

- Boil them in abundant, slightly salted water.

- When they come to the surface, collect them with the pierced scoop, drain them and season them with the prepared sauce, in this case they are seasoned with the ragù.

Advice:

When you have prepared the first roll of dough, prepare 2 or 3 dumplings, in a small saucepan boil water and cook it, so you will try its consistency.

If necessary, you can add more flour to the dough if they are too soft.

Bon Appétit!