This recipe from my sister-in-law was commented with “that’s how we make gnocchi!” by an italian friend of hers. Of course, this had to be tried 馃檪 It’s surpisingly easy and no fuzz and they easily win the day over any store bought product.
You can prepare them in advance and, when ready, cooking them is done in a breeze. We like to fry them with butter and sage, but they can be used for every recipe calling for gnocchi.
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1 kg potatoes, starchy |
Wash the potatoes leaving them unpeeled. Cook, covered until soft, then drain. While still hot, peel the potatoes and run them through a potato press onto a floured surface. Now, while still hot (important!), salt the potatoes and knead in the flour gradually, until you’ve got a smooth dough that doesn’t stick to your fingers anymore. Cut into portions and roll into thumb-sized strands. Cut off 2-3 cm lengths and make groove-like shapes with a fork. Store on a paper-lined baking sheet. Boil the gnocchi in salted water at low heat until they float to the top, about 4 minutes. Take them out with a slotted spoon and drain well. Done. |
