Recipe:
1) First of all, this must be clarified: “gnocchi” means dumplings and
unlike pasta, “gnocchi” must be soft!
This is achieved by using as little flour as possible
in the dough, like in this family recipe.
2) About the sauce for “gnocchi”:
any good italian tomato sauce is perfect with “gnocchi”.
We recommend our video:
“Sausage Ragù – A fantastic Italian tomato sauce with sausage.”
or also, the simple, but tasty “Basic Italian Tomato Sauce”.
The proportion of the weights, is between 1/5 and 1/4 of flour
per 1 kg of raw potatoes.
1 kg potatoes
200-230 gr. flour to make really soft gnocchi.
A bit more then 1/5 of potatoes weight.
(However not more than 250 gr. Including the flour used on the
work surface during preparation. 1/4 weight of potatoes)
Let’s start.
Cook normally potatoes in a salty boiling water until cooked.
Quickly peel the hot potatoes, using gloves.
Prepare the flour as indicated before.
arrange the flour in a layer on the working table,
mash the potatoes with the potato masher over the flour.
Let the mashed potato cool at least 10 mins before start
to mix potato and flour.
(Tip: do not use any type of mixer for smash potatoes. If you don’t have a potato masher, use a kitchen wooden hammer or a big fork to mash potatoes, but not put them in a food processor).
Just mix well potatoes and flour, do not work more the dough.
Now the dough is ready.
Take a piece of dough and create a roll of 2 cm thickness,
cut the roll into pieces of around 2.5 – 3 cm.
The gently pass every piece of dough over the fork as in the video,
this signs make faster the cooking and then will grab better the sauce.
Transfer the “gnocchi” on an other surface to free the work space
and continue producing.
I recommend getting help from someone, with two person the work proceeds faster and less boring!
Cook in a boiling salty water,
the rule is simple: when they come to the surface,
they are ready! Take them immediately with a skimmer spoon!
Then you can drop a new set of gnocchi in the boiling water
For the sauce, we recommend our videos:
“Sausage Ragù – A fantastic Italian tomato sauce”
or “Basic Italian Tomato Sauce”
During cooking start to put the sauce on the drained “gnocchi”
(tip: cook only the “gnocchi” you plan to eat, leftover are not very good.
you can put raw “gnocchi” in the freezer for an other meal).
Put the gnocchi in a maximum of 2-3 layers.
Remember that they are soft!
Put abundant sauce. Ready to serve!
(tip: do not sprinkle Parmesan when hot, to avoid it could melt.)
After serving in the personal plate, each one sprinkle with
grated Parmesan his own dish.
Music:
Inspirational by Rafael Krux
Link:
License:
#VitaLivingTV #ItalianCuisine #PotatoGnocchi