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potato gnocchi

ingredients

servings

4

Red potatoes

500 grams

Type 00 wheat flour

150 grams

Eggs

1 unit

Iodized salt

to taste

first courses from Italy

potato gnocchi

potato gnocchi

vegetarian with gluten with eggs high in potassium

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

potato gnocchi

Here is the classic recipe for the dumplings, I used an egg but you can also do without.

potato gnocchi step 1

step 1

Wash the potatoes, leaving the peel and put to boil in salted water. Better to use red potatoes in any case leave them to grow old, they will be less humid.

potato gnocchi step 2

step 2

When cooked should be very soft, drain and put them on the table to cool. With the aid of a still hot peel them and pass them on to the pastry fork masher.

potato gnocchi step 3

step 3

Create a mound in the center and add the flour and whole egg, plus a pinch of salt. Work quickly potatoes with flour and egg, creating a dough soft and not too sticky.

potato gnocchi step 4

step 4

If you are unable to easily work the dough add a little flour, do not overdo it as you add more flour gnocchi will have a thick consistency.

potato gnocchi step 5

step 5

Divide the dough and create the strands, then divide them into small pieces and crush lightly with a finger on a fork, or the back of a grater, so that when cooked the seasoning will stick better.

potato gnocchi step 6

step 6

Cook them in salted water and collect them as soon rise to the surface with a slotted spoon.

potato gnocchi step 7

step 7

If you do not use the gnocchi can be frozen: place them in a baking dish and place in the freezer, you pass a few hours to collect them, divide them into portions and place them in a plastic food bag. Do not thaw.

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