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Gnocchi: Potato Dumplings

2013-07-25 12.18.05Ingredients

  • 500g Potatoes (1lb)
  • 150g all-purpose flour (00 if possible) (5.3oz, 1.5cup)
  • 1 medium gg
  • 1 pinch salt

 

 

Directions

Boil potatoes until you can easily penetrate them with a knife. Let chill, skin and mash.

Add flour, a pinch of salt and egg, then work the dough until well mixed. It will be sticky to the touch, but don’t worry about it.

Take a handful of dough, cover it with flour in order to avoid sticking on your hands, and roll into 3/4 inch cylinders.

Cut your cylinders with a spatula or a sharpe knife into 3/4 inch pieces.

Note

Cook gnocchi in boiling, salted water. Once they rise to the top of the pot (about a minute), strain them.

Season your Gnocchi with Bolognese or Sausage sauce.

The Tomato sauce with fresh basil is perfect too. They’re also very good with seasonal vegetable sauces.

In any case, do not forget Parmigiano Reggiano!