| Time | Servings | Difficulty |
|---|---|---|
| 00:45 | 4 | Medium |
Introduction
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Gnocchi are an Italian specialty made with potatoes and flour. They are just poached in boiling water and personally I love pan-frying them. Do not confuse gnocchi with Roman-style gnocchi (made with semolina).
The extra thing:
- Add spinach, pumpkin, chopped fresh herbs or other vegetables. They must be drained as much as possible before being added to the preparation.
- Use leftover mash.
- To shape the gnocchi it is possible to make a sausage and cut small sections.
Ingredients
| 1 kg potatoes mealy flesh | |
| 270 g flour | |
| 1 egg | |
| 10 g salted butter | |
| 1 pinch nutmeg | |
| Grated parmesan (optional) |
Instructions
|
1
|
Peel and cut the potatoes into small pieces. Steam for 20 minutes until tender.
|
|
2
|
Pour the potatoes into a hollow dish such as a gratin dish and reduce to a puree with a potato masher.
|
|
3
|
In a separate bowl, beat the egg in an omelette with the nutmeg, season.
Add the beaten egg to the mash, mix. Add flour to obtain a soft and non-sticky dough, if necessary add flour to obtain a dough. |
|
4
|
Line a tray with paper towel.
Shape the gnocchi by forming small balls in the palm of your hand. Flatten each gnocchi with the back of a fork. |
|
5
|
Bring a large pot of water to a boil.
Dip the gnocchi. As soon as they rise to the surface they are cooked. Remove the gnocchi with a slotted spoon. Reserve on the tray covered with absorbent paper. |
|
6
|
Melt the butter in a skillet over high heat.
Brown the gnocchi. Serve with a little grated parmesan. |
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