POTATO GNOCCHI
Potato gnocchi a classic of Italian cuisine and especially of the grandmothers' cuisine that we have all eaten but that perhaps we have never prepared at home thinking it is a difficult recipe. Even I had never tried to prepare homemade potato gnocchi then one day walking around the supermarket my eye fell on the ingredients contained in packaged potato gnocchi and I got goose bumps reading.
Let's say that in the ingredients there was everything except potatoes then returning home I stopped at the grocer, I bought a kilo of potatoes (I would have preferred red potatoes which are the most suitable for preparing gnocchi, but I did not find them) and I decided to try to make potato gnocchi at home. The result was really good so now when I prepare them, I prepare a double dose I freeze them and when we want to eat them in just a moment, I don't even have to make them thaw first, then I will explain how to do it during the recipe. When making the dough for gnocchi, the potatoes must be hot and must be handled a little, as soon as the flour is absorbed homogeneously you must proceed with the packaging. Once all this is done, I would say that the gnocchi can be packaged in the size and shape you prefer.
I love the gnocchi of flour. But in the end my favorites are always potato gnocchi and with my recipe they will be really perfect!And now...Well, fasten your apron...!
Ingredients
1 kg Potatoes (possibly red)310 g flour 30 g butter (secret ingredient)12 g SaltRe-milled semolina
Preparation
Everyone cooks the potatoes in boiling water, but a good alternative is to cook them in the oven or steam, obviously always with the skin otherwise the potatoes will absorb too much water and the gnocchi will be soft. I prefer to prepare potato gnocchi without eggs, but I put a secret ingredient that a chef friend of mine revealed to me, that is a small piece of butter that you will see that will make the gnocchi really delicious. Put the potatoes with the skin well washed in a pot covered with cold water and bring to a boil.
Boil the potatoes until they are cooked and soft then drain. Put the boiled potatoes in the potato masher and pass them then put them in a bowl. Add the butter and let it melt with the heat of the potatoes then add salt and flour and knead with your hands until you get a firm and compact dough. Let the potato dumpling dough rest for about 10 minutes. Take the dough and, on a floured surface with re-milled semolina flour, take small pieces and create loaves.
Cut with the knife many pieces about 2 centimeters long and, if you want, pass them on a fork to create the classic rows of potato gnocchi otherwise do like me and leave them in small pieces. Pass all the potato gnocchi in the re-milled semolina to make sure that they do not stick together.
VARIANTS AND TIPS
You can make potato gnocchi with egg using a medium one and not putting butter. If you use red potatoes or old potatoes, you will not have to add more flour. Do not cook the potatoes without peel otherwise they will absorb too much water and the potato dumplings will be soft.
Potato gnocchi a classic of Italian cuisine and especially of the grandmothers' cuisine that we have all eaten but that perhaps we have never prepared at home thinking it is a difficult recipe. Even I had never tried to prepare homemade potato gnocchi then one day walking around the supermarket my eye fell on the ingredients contained in packaged potato gnocchi and I got goose bumps reading.
Let's say that in the ingredients there was everything except potatoes then returning home I stopped at the grocer, I bought a kilo of potatoes (I would have preferred red potatoes which are the most suitable for preparing gnocchi, but I did not find them) and I decided to try to make potato gnocchi at home. The result was really good so now when I prepare them, I prepare a double dose I freeze them and when we want to eat them in just a moment, I don't even have to make them thaw first, then I will explain how to do it during the recipe. When making the dough for gnocchi, the potatoes must be hot and must be handled a little, as soon as the flour is absorbed homogeneously you must proceed with the packaging. Once all this is done, I would say that the gnocchi can be packaged in the size and shape you prefer.
I love the gnocchi of flour. But in the end my favorites are always potato gnocchi and with my recipe they will be really perfect!
And now...
Well, fasten your apron...!
Ingredients
1 kg Potatoes (possibly red)
310 g flour
30 g butter (secret ingredient)
12 g Salt
Re-milled semolina
Preparation
Everyone cooks the potatoes in boiling water, but a good alternative is to cook them in the oven or steam, obviously always with the skin otherwise the potatoes will absorb too much water and the gnocchi will be soft. I prefer to prepare potato gnocchi without eggs, but I put a secret ingredient that a chef friend of mine revealed to me, that is a small piece of butter that you will see that will make the gnocchi really delicious. Put the potatoes with the skin well washed in a pot covered with cold water and bring to a boil.
Boil the potatoes until they are cooked and soft then drain. Put the boiled potatoes in the potato masher and pass them then put them in a bowl. Add the butter and let it melt with the heat of the potatoes then add salt and flour and knead with your hands until you get a firm and compact dough. Let the potato dumpling dough rest for about 10 minutes. Take the dough and, on a floured surface with re-milled semolina flour, take small pieces and create loaves.
Cut with the knife many pieces about 2 centimeters long and, if you want, pass them on a fork to create the classic rows of potato gnocchi otherwise do like me and leave them in small pieces. Pass all the potato gnocchi in the re-milled semolina to make sure that they do not stick together.
VARIANTS AND TIPS
You can make potato gnocchi with egg using a medium one and not putting butter.
If you use red potatoes or old potatoes, you will not have to add more flour.
Do not cook the potatoes without peel otherwise they will absorb too much water and the potato dumplings will be soft.
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