Gnocchi, an extremely popular dish in Italy. Paired with just about any seasoning and they’re super quick to cook and also extremely easy to prepare. The main ingredient are potatoes and the best to use are the ones that have a yellow flesh and a bit old and soft since they have less water in and you don’t need to add too much flour. So if you have potatoes that have seen better days, don’t throw them away: turn them into some delicious homemade gnocchi instead.
Serves: 4 | Preparation time: 20 mins | Cooking time: 30 mins
- Potatoes, better if a bit old: 500 g
- Italian 00 Flour / Plain Flour /All Purpose Flour: 200 g
- Eggs: 1
- Salt: ½ a tsp
Peel the potatoes and boil them in a pot full of water for about 30 minutes, or until they soften up. The potatoes are ready when you can easily cut through them when poking their skin with a knife.
Cut the potatoes into big cubes and leave them to cool down at room temperature. Mash the potatoes and place them on a lightly floured work surface. Add the flour, the egg and the salt, then knead all the ingredients together until you get a compact and homogeneous dough.
Divide the dough into thirds and use your hands to roll each of them into a long sausage of dough with a diameter of 1.5 to 2 cm. Cut each sausage of dough into pieces about 2 cm long.
Put gnocchi on the ‘riga gnocchi’, a little wooden board with a ridged surface that is used specifically to give the gnocchi their typical shape. If you cannot find a riga gnocchi, simply use the prongs of a fork.
Boil gnocchi in a pot of salted water. Don’t take your eyes away from the pot: 1 or 2 minutes after throwing them into the boiling water, the gnocchi will come up to the surface: this means that they’re ready, remove them from the water using a skimmer.