How to make Gnocchi Quick and easy recipe
How to make Gnocchi: potato gnocchi are among the simplest preparations to make, but how to make? Although they are very easy, it does not mean that they always succeed perfectly, in fact there are some tricks for success and if you follow the procedure you will get soft and light gnocchi that will collect the sauce you prefer. Gnocchi can be the basis of various traditional Italian dishes, it is in fact one of the most loved preparations by Italians: baked gnocchi, gnocchi alla sorrentina, gnocchi with walnut cheese and speck, pumpkin gnocchi, gnocchi with clams, an infinity of variants for a genuine food that contains few ingredients, here is the procedure, try it!
Ingredients for 2/3 people
- 500 gr of potatoes weighed with the peel (about 3-4 small / medium)
- 150 grams of flour 00
- 1 egg
How to make homemade gnocchi
An important thing to remember is that gnocchi must be cooked within an hour of preparation. If you want to prepare them first they can be frozen, but do not keep them in the fridge, they contain potatoes and they would turn dark.
The potatoes suitable for the preparation of gnocchi are a floury pasta, preferably those a white body, the potatoes should be enough old. In any case, if you have potatoes and you don't know what kind they are, try some trick which I will illustrate later.
First put potatoes in their skins in a saucepan, add cold water until the potatoes are completely covered, use potatoes of more or less the same size for uniform cooking, put the pot on the stove and cook for 30-35 minutes, the boil it must be sweet, not too strong otherwise it will be easier for the peel of the potatoes to crack and for the potatoes to absorb water.
Important: try to mash the potatoes with a potato masher vacuum (without getting the puree out) to eliminate as much water as possible, if the potatoes are not suitable they will have absorbed a lot of water (or will naturally contain a lot of it already). Pass the potatoes in the potato masher while still hot, collecting them in a large bowl.
Leave the peel as well as it will remain inside the potato masher (remove it, however, after having crushed each potato). Allow the mashed potatoes obtained to cool down.
Meanwhile on a smooth surface (preferably marble or plastic) pour the flour, pour the still warm mashed potatoes into it, beat in a dish the egg and add a couple of tablespoons of beaten egg.
Knead with your hands quickly, just long enough to make the ingredients bond well together and create a smooth and soft dough, try not to add more flour, the more flour you add the more the gnocchi will be rubbery and heavy. Let it rest for a few minutes before proceeding, at which point you can move the dough onto a lightly floured wooden board.
Cut pieces from the dough and create with your hands some loaves of the thickness of a little finger, cut every 2 cm and create the gnocchi by passing them on the prongs of a fork with your index or thumb (or if you have the appropriate equipment yet!).
Arrange all the gnocchi neatly and without overlapping on the lightly floured pastry board (or on a tray),
Bring the water for cooking to a boil (I recommend the water must be saltier than the water used for packaged pasta, as the gnocchi do not contain salt and with very short cooking, they will absorb little) . Quickly pour the gnocchi into boiling water, turn with a wooden spoon 1 time only when moving in a circular sense to create a vortex.
After about 1-2 minutes the first gnocchi will rise to the surface, drain them with a slotted spoon, put them in a bowl or pan and proceed with adding the sauce you prefer.
WINE PAIRING: In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Enjoy your meal!