Here is a recipe for how to make wonderful gnocchi, an original Italian recipe!
1. Ingredients without egg:
1 kg red potatoes
350 g flour 00
15 g fine salt
remilled durum wheat semolina to taste
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2. Ingredients with egg:
1 kg red potatoes
300 g 00 flour
1 medium eggs
salt up to taste
remilled durum wheat semolina to taste
Preparation:
To prepare the potato gnocchi, start by boiling the latter: arrange the potatoes with peel in a large pot and cover with plenty of cold water.
From the moment the water boils, count about 30–40 minutes, depending on their size.
Do the fork test and if the prongs enter the middle without difficulty then you can drain them.
Peel the potatoes and mash them while they are still hot on the flour, that you have sifted, on the pastry board and arranged in a fountain flour.
Then add the lightly beaten egg together with a pinch of salt.
Knead everything with your hands until you get a soft but compact dough.
Remember that if you work them too much, the gnocchi will become hard during cooking, so just knead the necessary time.
Take a part of the dough and roll it out with your fingertips to get 2 cm thick loaves.
To do this, help yourself by flouring the pastry board, from time to time, with semolina.
Meanwhile, cover the remaining dough with a tea towel to prevent it from drying out.
Cut the loaves into chunks and, by pressing lightly with your thumb, drag them onto the rigagnocchi to obtain the classic shape.
If you do not have the rigagnocchi you can use a fork and drag them onto the prongs; also in this case, use semolina flour to prevent them from sticking.
As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced from each other. If you intend to cook them, you can pour them a few at a time in boiling salted water; as soon as they come to the surface, the gnocchi is considered cooked and therefore ready to be drained and seasoned. Enjoy in bites!
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