The potato gnocchi recipe, everyone has their own, certainly handed down by the grandmother, who passed it on to the mother, up to us who still make it the same way today.
There are many, and the choice varies from the type of potatoes to the addition of egg, etc…
My grandmother made them without egg and always said: the flour should be added by feel, as much as the dough requires, but by weighing the ingredients, everything always added up!!
try them with the recipe for gnocchi alla sorrentina, they are delicious!
OTHER GNOCCHI RECIPES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs gnocchi potatoes
- 1 2/3 cups all-purpose flour
- to taste salt
Tools
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- Pot
- Potato Masher
Steps
Prepare our potato gnocchi recipe right away: wash the potatoes well and boil them in a large pot with water for about 40 minutes, but it depends a lot on the size of the potatoes. Prick them with a fork in the center; they should be soft to understand the right degree of doneness.
Drain them and let them cool slightly. Peel them.On a work surface, place the flour and mash the potatoes over it with a vegetable masher so they cool. Salt and, with a fork, mix the potatoes with the flour. Work with your hands until you get a homogeneous and soft dough. Flour the work surface again, take small amounts of dough, and with your hands make long rolls, cut with a knife to the desired size. At this point, you can decide whether to leave them smooth or pass them over the tines of a fork to make them ridged. This way, our gnocchi will better collect the sauce.
Boil them, drain them as soon as they float, and dress them with your favorite sauce.
Storage
You can store them in the fridge for a day, or you can freeze them on lightly floured trays and then put them in one or more bags, ready for cooking.
