The potato gnocchi they are a cornerstone of our cuisine. Prepared in the north as in the south, seasoned in the most varied ways, I am one first course that everyone agrees and pleases young and old alike. Preparing gnocchi at home is easier than you think, just follow a few tricks: the result will be irresistible.
Ingrediants
- 1 kg of potatoes
- 300 g of flour
- 1 egg
- salt
- a pinch of nutmeg (optional)
We are used to buying ready-made potato gnocchi but the pleasure of tasting a dish of Homemade Potato Gnocchi it can’t stand the comparison in terms of flavor, goodness and texture. And the basic recipe to prepare them is easier than you think: just follow a few simple tricks.
Usually the potatoes to white body and possibly old: the more they have lost turgor, and therefore water, the more floury they will be. But red potatoes are also widely used. They go boiled without peeling them and they go squashed When I still hot but not hot. The amount of flour always varies a little according to the humidity of the potatoes but it must never be too much otherwise the gnocchi will be hard and chewy.
Once ready the potato gnocchi they must be cooked within a few hours and are always delicious. From the simplest dish of Gnocchi with tomato and basil to Gnocchi alla Sorrentina, from the delicious Gnocchi with gorgonzola to the delicious Gnocchi with mussels and saffron with gnocchi on the table it is always a party. You can also freeze them but remember, when you decide to prepare them, put them in boiling water while still frozen.
Even if you decide to prepare gluten-free potato gnocchi.
OTHER TASTY RECIPES: Chestnut gnocchi with milk cream and sage, Gnocchi with radicchio and saffron, Gnocchi alla bava
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How to prepare: Basic recipe potato gnocchi
- Execution
- easy
- Preparation time
- 45 min
- Cooking time
-
30 min – 40 min
- Portions
-
4 – 5
How to prepare: Basic recipe potato gnocchi
Making potato gnocchi is simple. First, rinse the potatoes and boil them for about 30 minutes or until they are very soft. Drain them, let them cool slightly, then peel them and mash them while still hot. Collect the puree on the work surface, a wooden pastry board, and add the flour and salt (and nutmeg, optional). Shell the egg and mix the ingredients, first with a fork and then with your hands, working the mixture without lingering too much but until you get a soft and non-sticky dough. Depending on the type of potatoes and therefore their moisture content, it may be necessary to add a little more flour, but without exceeding: too high a quantity makes the gnocchi hard.
When the dough is ready, cut it into 4-5 portions on a floured work surface. Take each portion and knead it by rolling it up to obtain long sausages with a thickness of just over a finger. Cut them into pieces a couple of centimeters wide.
Continue in the same way until all the dough is finished. Now take the morsels obtained, round them on the palm of your hand and pass them one at a time on the special tool, the rigagnocchi, or on the prongs of a fork, pressing lightly with your finger, so as to obtain the classic slightly concave and striped shape. Gradually transfer them onto a well floured flat container, being careful to arrange them without overlapping them. The potato gnocchi are now ready to be boiled and seasoned according to the recipe.
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