This is a very easy recipe to make homemade gnocchi. With this recipe they will be tasty and not too soft, The flavour of potatoes will not be cover by the taste of flour. Anyway try and then tell me what you think! And if you don’t know how to season gnocchi then sorrentina is a wonderful, healthy and tasty way to do it!
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Ingredients for gnocchi
potatoes 1 kg – 2.2 pound
1 egg
100 gr semolina flour – 3.53 ounce
100 gr all-purpose flour or 00 flour – 3.53 ounce
coarse salt at least 1 kg – 2.2 pound at least
100 gr parmigiano or grana – 3.53 ounce
salt
In an oven dish large enough put the potatoes and cover them with the coarse salt
put in oven for 1 hour at 180° C. ( 356° F. )
Check if the potatoes are cooked with a knife, if the potatoes are ready you can pierce through them without strength
take out the potatoes from the salt and once cooled a bit, peel and mash with a potato masher or a fork
put the potatoes on a pastry board and add the egg, the flours and the cheese. Work a little the dough and taste the potatoes. add a pinch of salt to adjust the sapidity if necessary
you should try to work the dough the less is possible, it must become soft and firm
let it rest for 30 minutes in fridge
cut a piece of dough and roll out into a long rope, about 2 cm wide (0,75 inch)
slice the rope into 2.5 cm (1 inch ) piece
if you want you can place a fork on your work surface and slide each gnocco square from the base of the fork prongs to the top so they make a decorative shape that could help in retain the sauce
Ingredients for sorrentina
1 garlic clove
200 gr mozzarella cheese – 7.05 ounce
40 gr extra virgin olive oil – 1.41 ounce
4/5 basil leaf
400 gr tomatoes sauce or pomarola – 14.11 ounce
50 gr parmigiano or grana
salt
in a pan put the oil and the garlic clove. let it brown lightly and then add the tomatoes sauce. Cook with the lid for 20 minutes ( if is homemade pomarola 10 minutes are enough ) add the basil at half cooking
Cut the mozzarella cheese in little cubes.
Put a large pot with abundant water on the fire, add salt ( normally 10 gr – 0.35 ounce for 1 liter – 0.26 gallon) and bring to ebullition.
Add the gnocchi in batch stirring gently. Boil until they float to the surface and after another 30 seconds in the water remove them with the help of a skimming ladle.
put the gnocchi in a mixing bowl and add the tomatoes sauce, stirring gently.
At this point put the gnocchi in a oven dish, and sprinkle with mozzarella and parmigiano.
put in the oven at 190° C (374° F ) until the mozzarella is well melted
That’s all! if you have liked the recipe please subscribe, if you have any question feel free to ask. See you next time and in the meanwhile Buon Appetito!!!
#gnocchi, #gnocchirecipe, #easyrecipe,
00:00 Presentation
00:10 Gnocchi ingredients
00:25 Gnocchi instruction
03:03 Seasoning ingredients
03:17 seasoning preparation
06:28 gnocchi preparation
07:08 Final
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Short Trip by Roa
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