multicolored tagliatelle with fresh sauce
first courses from Italy
potato gnocchi
potato gnocchi
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Here is the classic recipe for the dumplings, I used an egg but you can also do without.
preparation
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.
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.
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.
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.
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.
step 6
Cook them in salted water and collect them as soon rise to the surface with a slotted spoon.
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.