Potato Gnocchi
"And I'm a little girl again"
When I was a child, my mother used to prepare gnocchi for special occasions: birthdays, dinners with friends, parties. We called them the mice “i Topini”, and they were never enough! The recipe is simple, hard to screw up. I Topini warms your heart and soul!
Tips To prepare a perfect potato gnocchi dish, it’s important to choose the most suitable potato: the pulp must be firm and maintain its consistency for a long time.
My mother used white-flesh potatoes, rich in starch and a little aged as they are lower in water.
But potatoes with red skin are also perfect. They also require less water and have a very firm pulp.
Potato Gnocchi
Ingredients
- 800 gr potatoes
- 240 gr all purpose flour
- salt
Instructions
- Peel and chopped the potatoes. Transfer in a large potof cold water and bring it to boil add salt.
- Cook the potatoes until not too tender but still firm. Drain well.
- Pass through the fine disk of a potato masher, knead in enough flour to obtain a fairly firm, smooth, non-sticky dough.
- Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces.
- Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon after they rise to the surface. Drain them well and serve them with ragù or pomarola, or pesto.
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