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.
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.
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.
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.
Knead with hands till you have a plain and smooth dough, quite elastic but not sticky.
Cut the dough in two halves and check it: it should be slightly porous, but without creek or holes.
(If you need, add more flour!) Make cylinders from your dough (diameter: about 1.5 cm), and cut pieces of about 2 cm.
Put your Gnocchi on a floured surface.
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.
As your Gnocchi start to bob up, drain them with a perforated spoon.
Move your Gnocchi in an oven pan, and season them according to your taste (or to the recipe you’re following).
Nessuna ricetta simile a Potato Gnocchi.All Recipes, recipe by Flavia Imperatore
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