GNOCCHI DI PATATE

GNOCCHI DI PATATE
 
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This recipe was uploaded
by Gennaro

 
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Ingredients

Ingredients
Method
 
  • 1kg floury potatoes, roughly all same size - I recommend King Edward
  • Salt
  • 100g plain flour
  • 2 egg yolks
  • Rice flour, for rolling out - this is the best as the gnocchi dough won't stick!
Place theunpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool just slightly and remove the skins. Whilst still warm, mash the potatoes and allow to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and work to obtain a dough.

On a clean work surface, sprinkle the rice flour and roll out the dough into long sausage-shapes. With a sharp knife cut into shapes of approximately 2cm. Set aside.

Place a large saucepan of slightly salted water on the heat to boil.

Drop the gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to a sauce of your choice. Mix well, taking care not to break the gnocchi and serve immediately.

GNOCCHI DI PATATE

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This recipe was uploaded by Gennaro

 
 
Potato gnocchi. 4 / 6 x servings. Watch Gennaro making it here - http://www.youtube.com/watch?v=LRmPcaGAG0s

Method


Place theunpeeled potatoes in a saucepan with lots of cold water, bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool just slightly and remove the skins. Whilst still warm, mash the potatoes and allow to cool. Place in a large bowl, season with salt, stir in the egg, add the flour and work to obtain a dough.

On a clean work surface, sprinkle the rice flour and roll out the dough into long sausage-shapes. With a sharp knife cut into shapes of approximately 2cm. Set aside.

Place a large saucepan of slightly salted water on the heat to boil.

Drop the gnocchi into the pan of boiling water and simmer until they rise back up to the top. As they come to the surface, lift them out with a slotted spoon, drain well and add to a sauce of your choice. Mix well, taking care not to break the gnocchi and serve immediately.
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