Potato gnocchi

Potato gnocchi

Suggested material offered in store

Ingredients

800 gr of potatoes
200 g durum wheat semolina 
 
Or (for firmer gnocchi)
800 gr of potatoes
230 gr of durum wheat semolina 
1 egg

Preparation

Put the potatoes in a pot with cold water and boil for 40 minutes
You can also cook in the oven in a dish covered with aluminum foil. 
Once cooked, peel and cut the hot potatoes into pieces.
Using a potato ricer, mash the potatoes while they are still warm (this will be easier).
Once the potatoes have cooled, add the semolina and the egg if you are using the recipe for firmer gnocchi.
Knead the dough until it is smooth
DO NOT OVERWORK IT BECAUSE THE POTATO WILL GIVE BACK MOISTURE AND REQUIRE MORE SEMOLINA.
Roll the dough into 3cm wide sticks (do not flour your work surface)
Put some semolina between your rolls to prevent them from sticking together
Cut into small 3 cm pieces
Shape the gnocchi using the board.
Fill a pot with water, put on the stove and once boiling, salt the water.
When it boils, pour in the gnocchi. They are ready when they rise to the surface.)
Using a slotted spoon, drain the gnocchi and add to your favourite sauce.
 
Sauce suggestions to accompany the gnocchi
 
 
 

Yield

6 servings.


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