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potato gnocchi




Iodized salt

to taste


1 unit

Durum wheat flour

25 grams

Type 00 wheat flour

300 grams


1000 grams

first courses from Italy

potato gnocchi

potato gnocchi

vegetarian with gluten with eggs source of C vitamins high in potassium high in phosphorus

ready in

1 hour 15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

potato gnocchi

Potato gnocchi, typical dish of Italian cuisine, perfect with any seasoning, ragù, pesto or simply seasoned with tomato and basil.

potato gnocchi step 1

step 1

To prepare the dumplings, boil the potatoes in a pot (with the peel!) For about 30-40 minutes, doing the fork test, that is, if the knees will come in without difficulty you can drain them.

potato gnocchi step 2

step 2

You have to peel and crush on the planter when they are still hot

potato gnocchi step 3

step 3

Put the flour on the planter. Add the egg slightly beaten together with a pinch of salt and knead it all with your hands, taking the flour as far as you will get a soft and compact dough

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potato gnocchi step 4

step 4

From this mixture sliced ​​the slices and lay with the fingers of the small sprouts, about 2 cm thick, taking care to flourish the planter from time to time with the flour of semolina.

potato gnocchi step 5

step 5

Then cut the chopsticks and drag them over the row-dumbbells with a slight pressure with your thumb.

potato gnocchi step 6

step 6

As you prepare the potato gnocchi on a tray covered with oven paper, you will avoid sticking to the tray without having to use any other flour!

potato gnocchi step 7

step 7

Cook them in boiling and salty water, as soon as the dumplings are cooked are cooked and ready to be seasoned

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