Gnocchi Di Patate (Potato Gnocchi)

A community recipe by Curlylu

Not tested or verified by Nigella.com

Introduction

This is the basic recipe for potato gnocchi. They can be seasoned with almost everything,try them with a ragu or pesto sauce, with cherries tomatoes, mozzarella cheese chopped and basil leaves, four cheeses sauce: parmesan cheese, fontina, gorgonzola and taleggio or...

Ingredients

Serves: 4

2 pounds whole baking potatoes
1 beaten egg
2¼ cups flour
1 pinch of salt

Method

Gnocchi Di Patate (Potato Gnocchi) is a community recipe submitted by Curlylu and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Boil the potatoes with the skin in salted water until cooked. Once cooked drain the potatoes and peel them.

Pass the potatoes trhough a potato ricer and into a bowl. Add the flour, egg and a good pinch of salt. Mix until you have a nice pliable ball of dough.

Prepare a work area and dust it with flour. Take the dough, a piece at a time and roll it out with your hands until you have rolls about 3/4 inch in diameter. Cut the tubes of dough into pieces about one inch long.

With a fork, holding the tines against the work surface, use your finger to press a piece of dough gently against the fork and roll it slightly then letting it fall to the table. The result should be gnocchi with an indent on one side from your finger and a pattern on the other side from the fork.

Handle the gnocchi carefully so they don't lose their shape. Place them on a lightly floured plate. Keep them apart so they don't touch one another or they'll stick together.

Bring a big pot of water to a boil and then add the gnocchi carefully a plate or two at a time. When they float to the surface they are ready just remove them with a slotted spoon and set them in a strainer to drain off the excess water. Add more gnocchi to the water and serve the others right away