Potato Gnocchi
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Potato Gnocchi
Ingredients
- Salad Potatoes - 2 lbs
- Wheat Flour - 3.5 oz
- Nutmeg - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - 3.5 oz
- Grated Pecorino Pepato Cheese - 2.1 oz
Step by Step guide
Step 1
It is better to use potatoes of roughly the same size. Boil unpeeled potatoes in a large pot of salted boiling water for 20–25 minutes or until tender.
Step 2
Drain the water and let them cool until they are manageable, then peel the skin off.
Step 3
Mash the potatoes using a potato masher or ricer on a large clean board.
Step 4
Sprinkle with flour, finely grate half of the nutmeg, season well with sea salt and black pepper, then knead and mix the mixture with clean hands. Depending on the type of potatoes, you may need to add a little more flour.
Step 5
Knead on a floured surface for a few minutes until the dough becomes pliable, then divide into four equal parts and roll each into a sausage shape about 2 cm thick.
Step 6
Cut into pieces 3 cm long — this is the base for the gnocchi. Now gently roll each piece in flour and shape them with the back of a fork or a fine grater to create indentations that will help the sauce cling to them, or simply roll them into balls.
Step 7
Cook the gnocchi in a pot of salted boiling water for 2–3 minutes: once they float to the surface, they are ready.
Step 8
Remove with a slotted spoon and toss with melted butter and finely grated Parmesan.
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