Homemade Italian Gnocchi

 

 

Every chef who cooks authentic Italian cuisine will at some point attempt gnocchi recipe!

In Italy exist many types of Gnocchi, the most famous are prepared with potaotes, but can be made with pumpkin, ricotta, green beans, semolina or polenta.

Consider 200g of gnocchi per person, the below indicated quantity of flour changes by the type of potatoes you will use and ig you will let cool the puree or not ( consider that when potatoes are cold absor less flour). Another note: cook potatoes with peel, do not cut otherwise they will loose starch!

 

I would like to advise that this recipe is very easy but you have a variable : the type of potatoes, this can make the difference, be careful to buy a type which can be used for all preparations or specific for gnocchi recipes.
In Italy we serve this dish with meat sauce ragout or with tomato sauce and grated parmesan cheese.

Ingredients for 4 people

1kg. red potatoes (or white paste)
200g. 00 flour

3/4 tbsps semolina flour to roll gnocchi
1 egg
50g. grated Parmesan cheese
1 tbsp nutmeg
salt

Boil the potatoes, they will be cooked after 40/50 minutes, peel and mash while still hot using potato- masher. Put the puree to cool on a pastry board, sprinkle with flour, Parmesan cheese, salt. make a well in the center and pour the egg and nutmeg.

Knead until dough is felastic but soft, do not work for a long time otherwise it becomes too much soft, it must be moist but not sticky.

 

 

Bring a large pot of salted water to boil, meanwhile dust pastry board with semolina flour and gently make rolls of a diameter of about 1.5 cm and using a knife cut into pieces every 2.5 cm, pass them on rigagnocchi of wood, or dust with flour a fork.

Place gnocchi in a tray coated with flour and cook asap, otherwise small dumplings will became sticky, drain just come to the surface with a slotted spoon and dress with meat sauce ragout or tomato sauce.