As we say in Italy : Giovedì Gnocchi (Thursday Gnocchi). Watch the new episode of A Queen In The Kitchen and learn how to prepare homemade gnocchi, the traditional Italian dumplings made with potatoes and flour, usually served as PRIMO (first course). Despite the simplicity of this recipe, gnocchi are very versatile and delicious with any kind of condiment. I usually toss mine with tomato sauce or ragu’ (Italian meat sauce) or browned butter, sage and freshly grated Parmigiano Reggiano.
Yields : 2 to 4 servings
Difficulty : easy
Prep Time : 40 min.
Cook Time : 2 min.
1 pound potatoes
1 cup all-purpose flour
1 pinch sea salt
2 tbsp beaten egg
Peel and wash the potatoes then place them into a medium pot with enough cold water to cover.
Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes with the help od a skimmer.
In a large bowl, mash the potatoes with a potato ricer.
Add the flour, egg and a pinch of salt.
Mix all the ingredients together with a fork then knead by hand.
Divide the dough into golf-sized balls. On a floured work surface, roll the balls into dowels then cut each dowel into 1-inch long pieces.
Drop the gnocchi into a pot of boiling salted water and cook until they rise to the surface.
Remove the gnocchi quickly with a skimmer, shake off the excess of water and plate.
Toss with tomato sauce and basil or ragù or browned butter and sage.
Sprinkle with Parmigiano Reggiano cheese and serve.
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