In: All Recipes recipes20 November 2007
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With the term Gnocchi we indicate a various thick, soft kind of pasta, usually made from boiled potatoes knead with flour, or even made from different ingredients. The best-known and most classic is Potato Gnocchi.

Preamble:
My grandmother has passed down to me this recipe, included the procedure, together with a few tips to guarantee a perfect success.
Pay attention to the following, and you’ll be successful too:
– Potato choice. You should choose floury (mealy) potatoes, with a high starch content. Better if old potatoes, as the new ones contain more water: they would absorb more flour, and your Gnocchi would result a bit rubbery.
– You should boil potatoes on a medium, not high, heat, so that their skin won’t break (or they’ll absorb more water). Cook them for 20-30 minutes from the boil point; to check if they’re ready, try one with a fork: if there is no resistance till the center, it’s done.
– You should proceed when your potato puree is still tepid: you should act quite quickly, before it cools down.
– The flour quantity is absolutely approximate, as every potato has its own absorption capacity: start with a small amount, adding more if needed.

Ingredients for 4 servings:
800 g of potatoes Cheap Lamisil
(about) 400 g of pastry flour

Preparation Time: 1 hour
Cooking Time: 30 min.
Total Time: 1 hour and 30 min.

How to make Potato Gnocchi

Wash the skin, then put the potatoes in a pot with cold water, on a medium heat: bring to a boil point, then cook for about 20-30 minutes.

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Drain the potatoes, peel them and mash them with a potato masher. Put on a clean surface about 250 gr of flour (from your 400 gr), and add your mashed potatoes.

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Knead with hands till you have a plain and smooth dough, quite elastic but not sticky.

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Cut the dough in two halves and check it: it should be slightly porous, but without creek or holes.

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(If you need, add more flour!) Make cylinders from your dough (diameter: about 1.5 cm), and cut pieces of about 2 cm.

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Put your Gnocchi on a floured surface.

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Put a large pot of water on the stove, bring it to a boil, add salt and put inside just 1 piece of dough, to test consistency and salt. If it fit your taste, put all the Gnocchi inside the boiling water.

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As your Gnocchi start to bob up, drain them with a perforated spoon.

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Move your Gnocchi in an oven pan, and season them according to your taste (or to the recipe you’re following).

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