Potato gnocchi

  • Soft, versatile and ' patatosi ': are the POTATO GNOCCHI. An indispensable dish on Italian tables, even if those facts are not the only potato dumpling popular in Italy and not only. There are also those of semolina (gnocchi alla romana), those of corn, those made of bread and various kinds made with vegetables. Here we give you the recipe for the classic gnocchi, knowing full well that the success of the dish depends largely on your potatoes: try to find the most suitable. The recipe has the doses for 4 persons: Don't be surprised if you are talking about a pound of gnocchi, because they are heavy and make little and the dose is about 250 grams per person. Are also low in calories compared to a traditional pasta, with just 150 calories per 100 grams. For this if they eat many…. otherwise slim too…

Ingredients for 1 kg gnocchi:

  1. 1,5 kilos of potatoes
  2. 250 grams of flour
  3. nutmeg as required
  4. salt and pepper

gnocchiimpasto

Cook the potatoes in their skins to the steam. When they are cooked, Peel and mash with a potato masher. Put the puree in a bowl and Add flour, salt and pepper and nutmeg to your liking: knead when they're still hot to obtain a homogeneous mixture. The amount of flour should be sufficient to obtain a soft dough but later, Once thrown in water, do not melt. Working the dough on a lightly floured surface, do the cylinders lengthened by about one centimeter and a half-two centimeters in diameter and cut into pieces of approximately 2 cm cylinders. If you want to make the classic ' stripes’ You can roll them on a fork or on the appropriate tool to make gnocchi. Boil them in salted water: they will be ready when ' will be afloat '.

8 comments

Marco December 7, 2015 at 12:56

3 cm diameter seems a lot… It is an error?

Reply
Ada Parisi December 7, 2015 at 13:45

Hi Mark, Let's say two centimeters. Indeed I begin with three and then thin them rotolandoli on schedule. Two fine, even one and a half if you want to make them as small as the goodies. Good day and thanks for making me notice the error. ADA

Reply
Marco December 8, 2015 at 01:03

By nullla. I took tonight gnocchi with pumpkin and bonito and came good. The only drawback, After drained gnocchi were a little’ Molli, next time I will use more flour. You have to take your hand. 😉

Reply
Ada Parisi December 8, 2015 at 10:26

Perfect, but did you use purple potatoes or normal? Let's say that, even among normal potatoes, each is to itself and the amount of flour is never standard: you learn to adjust it when you learn about the right consistency of dumpling, you have to go a little’ by eye… one of the first times that I prepared they dissolved in water… There 🙂

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Dolly November 20, 2014 at 22:22

Hello, I wanted to ask those who advance raw, How to keep and how long. Thanks.

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Sicilians creative in the kitchen November 21, 2014 at 19:16

Hello Dolly, You can freeze but on a floured surface so they do not touch each other and enjoy the cave 15 days. Cool best eaten during the day. See you soon and thanks! ADA

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Dolly November 22, 2014 at 16:22

Hi Ada, made for lunch, came good and fluffy, and family did an encore. It's worth it, than those packaged doesn't compare! 🙂

Reply
Sicilians creative in the kitchen November 22, 2014 at 23:54

I am very happy! Hello and see you soon, I hope!

Reply

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