Potato Gnocchi
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Prep Time
45 mins
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Servings
6
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Course
Main Course
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Cuisine
Italian
Potato Gnocchi
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 kg potatoes 35.2oz
- 300 grams plain flour 10.5oz
- 1 egg
- EVOO
- carrot chopped into small cubes
- onion chopped into small cubes
- celery
- basil
- sea salt
- tomato
Instructions
- To start making Gnocchi peel the potatoes and boil them for about 10 minutes, until they are nice and soft
- Once boiled, strain them and squash them through the potato masher.
- Then spread the potatoes out slightly on the wooden board using a fork, so they can cool down.
- While the potatoes cool down it’s time to start making the sauce by putting a saucepan on the stove filled with a nice amount of EVOO.
- Then put the carrot and onion previously cut into the pan too.
- Once the carrot and onion are cooked, add the tomato with a couple of basil leaves, celery and sea salt and let it cook for about 30 minutes.
- Now, while the tomato sauce is cooking, go back to the potatoes which have now cooled down, and make a well in the middle of them, before cracking an egg into it.
- Start mixing the egg with the potatoes first, (using a fork or your hands) and then add the flour, just a small amount at a time, and mix it through by beginning to knead the dough.
- Massage it as much as possible until you get the right consistency.
- Once you’re happy with the consistency, you should have been able to create the form of what looks like a large single gnocchi!
- Cut a small portion of the potato gnocchi dough and, using the palms of your hands, roll it out, back and forth into a long coil.
- Using a knife, start cutting the coil in small pieces, on a diagonal – this will give you Nonna’s shape!
- As you roll out and cut your gnocchi, always leave the dough covered underneath a large bowl, so it doesn’t dry out.
- The potato gnocchi should be put into a flat tray, covered with flour at the bottom so they don’t stick.
- Add a sprinkle of flour to the top of the gnocchi once they are added into the tray.
- Repeat steps 11- 15 until you finish using all of your dough.
- Now it’s time to cook them! Bring about 5L of water to boil in a large pot and add a sprinkle of rock salt.
- Gently drop the gnocchi in making sure not to stir them or you might squash them!
- Once gnocchi have risen to the top, wait about 1 1/2 minutes and then strain them using a large colander.
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