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potato gnocchi

ingredients

servings

6

Potatoes

1000 oz

Type 00 wheat flour

300 oz

Butter

20 oz

Iodized salt

to taste

first courses from Italy - Puglia

potato gnocchi

potato gnocchi

vegetarian with gluten with lactose source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

potato gnocchi

Basic recipe for gnocchi served with sauce to taste, condiments or simply butter, sage and Parmesan

potato gnocchi step 1

step 1

Wash the potatoes and place them in the oven with the skin covering them in a pan with coarse salt

potato gnocchi step 2

step 2

Bake for 40 minutes at 180 degrees

potato gnocchi step 3

step 3

Place on cutting board flour, the butter and two pinches of salt

potato gnocchi step 4

step 4

Peel the potatoes, mash them on the other ingredients until they are hot

potato gnocchi step 5

step 5

Working all adding flour if the dough becomes too soft

potato gnocchi step 6

step 6

Obtained the right consistency of the small rolls formed slightly larger than a finger and cut into pieces of about 2 cm length

potato gnocchi step 7

step 7

If you want to give them the classic lining, past the gnocchi on a fork. If you have, you can use the special wooden lath in grooves

potato gnocchi step 8

step 8

Flour them and leave them waiting to cook them in salted water a few at a time

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