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Here is a classic recipe for potato gnocchi, a delicious and comforting dish that is easy to make at home. This recipe is perfect for Sundays, family time, kids running around the house and a delicious lunch. Perfect to be eaten with rice and a good roast beef. Prepare this delicious dish and enjoy!
Ingredients
- 1 kg of potatoes (preferably Asterix or pink-skinned potatoes)
- 1 egg
- 1 cup (125 g) wheat flour (plus more for dusting)
- Salt to taste
- 1/4 teaspoon grated nutmeg (optional)
Instructions
- Prepare the Potatoes: Boil the potatoes in their skins in salted water until they are very soft. This should take about 20-30 minutes. Drain well and let cool slightly.
- Peel and Mash: While the potatoes are still warm, peel them and mash them with a potato ricer or mash them with a fork until they are smooth. Let them cool completely.
- Prepare the Dough: On a clean, floured surface, form a mound of mashed potatoes and make a well in the middle. Crack an egg into the well, add a pinch of salt and nutmeg, if using. Begin to incorporate the flour into the mashed potatoes, mixing with your hands or a spatula until a dough forms that pulls away from the surface.
- Knead the Dough: Knead the dough gently for about 2-3 minutes, adding more flour if necessary, until the dough is smooth and not sticky. Avoid over-kneading as this will make the gnocchi heavy.
- Shape the Gnocchi: Divide the dough into smaller portions. On a floured surface, roll each portion into a cylinder about ½ inch in diameter. Cut into pieces about ¼ inch in diameter. If desired, use a fork to lightly score each gnocchi, pressing gently to create a dimple. This will help create a surface that holds the sauce better.
- Cook the Gnocchi: In a large pot, bring salted water to a boil. Cook the gnocchi in batches, so as not to overcrowd the pot. They are ready when they float to the surface, which should take about 2-3 minutes. Remove with a slotted spoon and place on a plate.
- Finalize: If desired, sauté the gnocchi in a frying pan with a little butter or olive oil until lightly browned.
- Serve: Serve with your favorite sauce, such as tomato sauce, pesto sauce, or a simple butter and sage sauce.
Tips
- The texture of the gnocchi may vary depending on the moisture of the potatoes, so adjust the amount of flour as needed.
- Gnocchi can be frozen before cooking. Place the gnocchi on a baking sheet, freeze until firm, then transfer to a freezer bag. Cook directly from the freezer, adding a little extra cooking time.