Potato Gnocchi Recipe one of the most famous Italian recipes, perfect Italian style. Directly recipe I learned from my grandmother. Every Sunday gnocchi prepared with love for the family. Simple food done with care. To prepare this Italian recipe ,you need :
Ingredients: 500 grams/1.1 Ibs Potetos 250 grams/0.55 IBS flour n°1 egg salt to taste method: cook the potatoes to steam or boil the potatoes in their skins in boiling water. Once ready mashed potatoes, add them to the flour and add egg and salt. Mix the ingredients in a bowl. Formate cylinder and cut. Gnocchi it is!!! Have fun and Bon Appetit!!! Chef Milena
Potato Gnocchi Recipe Step 1
Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
Potato Gnocchi Recipe Step 2
Add the egg and stir with a wooden spoon until combined. Add half the flour and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
Potato Gnocchi Recipe Step 3
Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl.