Gnocchi
There's something truly magical about homemade gnocchi – those tender, pillowy dumplings that melt in your mouth with each bite. While it may seem daunting to make from scratch, fear not! With a few simple ingredients and a bit of practice, you can master the art of gnocchi making right in your own kitchen.
Ingredients
- 500 g potatoes preferably old russet potatoes (no waxy potatoes)
- 200 g flour
- 1 eggs lightly beaten
Instructions
- Boil the potatoes in a large pot for about 30 minutes. They are ready when a fork can easily slide into them.
- Drain the potatoes. Peel and mash them as soon as possible with a potato ricer. Allow them to cool.
- On a lightly floured work surface make a well with the potatoes and mix in the beaten eggs.
- Knead in the flour until combined and no longer sticky. Add flour little by little if necessary.
- Cut a slice of the dough and roll into a rope about ½ inch thick. Cover the rest of the dough with a tea towel.
- Cut the rope into ½ inch chunks. With your thumb, drag the gnocchi on the pasta board, a gnocchi board or the back of a fork.
- Continue with the rest of the dough. Place the finished gnocchi on a tray lined with a tea towel or wax paper. Lightly flour them.
- They can be cooked right away or frozen for later. If freezing, place the entire tray in the freezer until they firm up and then they can all be stored in a freezer bag together. This prevents them from sticking.
- Bring a large pot of salted water to boil. Cook the gnocchi until they come up to the surface. Drain and add your favourite sauce.