Updated: Jun 24, 2020
Difficulty: Low Preparation: 20 Minutes Cooking: 40 Minutes Portion: 4 Persons
Potatoes 1 kg 00 flour 300 g Medium egg 1 Salt to taste
Place the potatoes in a large pot and cover with plenty of cold water. From the moment the water is boiling, count about 30-40 minutes, depending on their size; do the fork test and if the prongs will easily enter the middle then you can drain them. Peel them while they are still hot and immediately crush them on the flour that you have poured on the pastry board. Then add the lightly beaten egg together with a pinch of salt and mix everything with your hands until you get a soft but compact dough.
Remember that by working too much, the gnocchi will become hard during cooking, so just knead the dough. Take a part of the dough and roll it out with your fingertips to obtain 2 centimeters thick; to do this, help yourself by flouring the pastry board, occasionally, with semolina. Meanwhile, cover the remaining dough with a towel to prevent it from drying out. Then cut the loaves into chunks and by pressing lightly with your thumb, drag them on the gnocchi row to obtain the classic shape. If you don't have the gnocchi row, you can use a fork and drag them on the prongs; also in this case, use semolina flour to avoid sticking.
As you prepare the potato gnocchi, place them on a tray with a lightly floured cloth, well spaced from each other.
Once you have done the process, boil the water and place the gnocchi into pot till when the will come completely to the surface, at that time only the gnocchi are cooked, therefore ready to be drained and seasoned.
I love to seasoned the gnocchi with Pesto with a final touch of Parmesan cheese but, you may use different sauces as you wish.
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