Make gnocchi yourself
Delicious Italian gnocchi homemade from potatoes. We tell you a simple gnocchi basic recipe.
Ingredients
1 kg floury potatoes (peeled and cut into pieces of about 4 cm)
150-200 g flour + some flour for dusting
1 egg (beaten)
Salt
Step 1: The preparation
Ingredients:
Potatoes
Peel the potatoes and cut them into pieces of about 4 cm. Steam them for about 25 minutes and then mash the hot potatoes with a potato masher until they are very small. If you don't have a steamer, you can also boil the potatoes in water and drain them. However, they will absorb more moisture that way. So you need more flour in the next step, so that the dough is not too liquid.
Step 2: The gnocchi dough
Ingredients:
Egg, salt, flour, mashed potatoes
For the dough, use a fork to mix the egg with a little salt and gradually stir in the flour. Knead everything by hand to a smooth dough - but not longer than 5 minutes. If the dough is too sticky, add a little more flour.
KNEAD GNOCCHI DOUGH IMMEDIATELY AND NOT TOO LONG
Unlike a pasta dough made from durum wheat semolina, you should not knead the gnocchi dough too long and with little pressure. In addition, the dough should not stand around in the kitchen for too long. Otherwise it will become mushy.
Step 3: Form the gnocchi
Ingredients:
Gnocchi dough, flour
From the dough you can now form rolls (about 1.5 cm in diameter) and cut off 2 cm pieces.
Place the raw gnocchi on a lightly floured tea towel (absorbs moisture), add a little flour and press a grooved pattern into them with a fork. This way the sauce will stick to it better.
Step 4: The finale
Preparing gnocchi is very simple: bring lightly salted water to the boil in a pot and cook the gnocchi in it in batches. When they rise to the surface, they are done. Now quickly remove with a ladle, drain and serve directly with a delicious tomato sauce or pesto. Complimenti! You now have homemade gnocchi di patate.
FREEZE GNOCCHI
If you don't want to eat your gnocchi right away, you can freeze them: Place the cooked gnocchi side by side on a plate and let them cool. Then put the plate in the freezer for about 30 minutes and then freeze the gnocchi in the freezer bag. After a maximum of two months the gnocchi should be eaten.
