A few weeks ago (and more precisely when we posted the recipe of Pork loin braised in milk) we promised to post more “Ricette della nonna“. Here it is one of those we love the most. Homemade gnocchi are a must during the well known Italian Sunday lunch, during which the whole and big family gathers and enjoys the good food, in a convivial atmosfhere. And Sunday is approaching….Buon appetito!
|Cooking Time: |
|TOTAL TIME: |
1h 30 min
- 1 kg starchy potatoes (the Danish name of the potato type is “bage kartofler”)
- 300 g all-purpose flour
- 1 egg yolk
- fine grain sea salt to taste
- Fill a large pot with cold water and salt the water.
- Rinse the potatoes and place them in the pot without peeling them. Bring the water to a boil and cook the potatoes until tender, for about 40-45 minutes (it depends on the size of the potatoes).
- Remove the potatoes from the water and let them cool a bit before peeling them.
- When peeled, mash the potatoes with a potato masher. The final dough should be smooth with no noticeable lumps.
- Combine the mashed potatoes, flour and egg in a large bowl. Knead until the dough forms a ball (see pictures below).
- Cut the dough in small portions and roll each into long “snakes” of 1 cm diameter (see the picture below).
- On a floured surface, cut the roll into 1,5-2 cm pieces, namely the gnocchi! If they are too tacky, dust them with flour.
- To shape the gnocchi use the special tool if you have it, or use a fork, as seen in the picture below. Place one gnocco against the tines of the fork and gently press it in and down the length of the fork, curling slightly the gnocco. Set the gnocchi aside.
- Bring a large pot of slightly salt water to a boil. Put a drop of oil in a water (in this way the grnocchi don’t stick), drop in the gnocchi and cook until they come to the surface. Draw and toss with a quick, fresh tomato sauce (tomato sauce recipe) and with generous grated parmesan.
Homemade gnocchi is the best. Yours looks amazing!