Homemade potato gnocchi 

Homemade potato gnocchi are a traditional, simple and genuine first course, which unites generations in the kitchen. Today we prepare together the homemade potato gnocchi, a traditional first course, so simple and genuine that everyone agrees at the table and unites generations in the kitchen.

Homemade gnocchi always take me back in time, to when on Sunday morning grandmother and my mother prepared them for the whole family and I couldn't wait to get my hands in the dough! Involving children is fun, a way to gather everyone around the table, young and old. Today I show you my method to make gnocchi and also to store them in the freezer. I will season them with a sauce with 4 cheeses that mom taught me and that everyone in the family loves, but you can also use the simple tomato sauce or the dressing you prefer.

I also want to recommend a method to preserve gnocchi: cook them in salted water, fill a bowl with cold water and put a colander inside. Once cooked, we transfer the gnocchi to the bowl with cold water and colander: in this way we will stop cooking. When they have cooled, drain them well, put them in another bowl, add a little seed oil and mix them with your hands. So they can be stored in the fridge for a couple of days, covered with film; Just sauté them directly in the pan.

To freeze the gnocchi, instead, put them in a tray, spread them well with your hands, cover them with a food bag and place them in the freezer. Once frozen, remove the tray, gently beat the gnocchi and leave them in the food bag, tightly closed, in the freezer. With this method they keep up to 3 months. It will then be necessary only to throw them in boiling water and, as soon as they come back to the surface, they will be ready to season!

Now let's see together how to prepare homemade potato gnocchi!

Ingredients

500 g potatoes

150 g flour

salt to taste

25 g butter

0.5 onions

100 g prosciutto diced

60 g gorgonzola

200 g mascarpone

200 g cooking cream

50 ml milk

Preparation

How-To prepare: Homemade Potato Gnocchi

First we dice the potatoes in a container suitable for microwave cooking. We add half a cup of water, cover with plastic wrap and put the container in the microwave on high for 10-15 minutes. Alternatively, they can be boiled normally in water. Mash the potatoes with a fork directly into the bowl, then pour them on the work surface to crush them even better and let them cool and add salt to taste. Now that the potatoes are cold, we can make the dough. Let's mix them with our hands, so that the salt also blends well; Then add the flour a little at a time, kneading the dough until it becomes elastic and homogeneous. The amount of flour can vary a bit depending on the type of potato we use. Once we have obtained our dough, roll it out with a rolling pin, until it is about 2 cm thick. Then cut some strips, roll them a little with our hands and cut our gnocchi into chunks, giving them the classic shape. Here are our potato gnocchi. Sprinkle with a little flour to prevent them from sticking together and put them on a tray.

To season the gnocchi, before cooking them I quickly prepare a sauce with 4 cheeses, which my mother taught me and is very simple. In a pan we put the butter, wait for it to melt and then add the chopped onion, browning it slightly. While the onion fry, add the diced prosciutto. Then add the gorgonzola and melt it. Add the mascarpone, let it melt and pour the cream, milk and a pinch of salt. As soon as it starts to boil we turn off the stove. 

Our 4 cheese sauce is ready!

We salt the water and boil the potato gnocchi, they will be ready as soon as they come back to the surface (it takes about 3 minutes). Drain the gnocchi directly into the pan with the 4-cheese sauce and mix well with the handle of two tablespoons: in this way they will not break. 

Our homemade gnocchi are ready to be brought to the table!