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. Qui vi diamo la ricetta per i classici gnocchi di patate senza uova, 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 1,5 kg di gnocchi:
- 1 pound of potatoes
- 350 grams of flour
- nutmeg, to taste
- salt and pepper, to taste
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 '.