Turn on that fire and get cooking!
Today we have an amazing:
Home made Potatoes Gnocchi
Deliciously made by our chef:
Marco Costante
From
Rossopomodoro Chelsea
DINNER AT OUR CHEF’S HOUSE!
POTATO GNOCCHI
INGREDIENTS:
1 kg Potatoes
300g 00 Flour
1 egg
30g Salt
METHOD:
To prepare the potato gnocchi, start by boiling water: place the potatoes in.
From the moment when the water is boiling, count about 30-40 minutes. Do the fork test and if the prongs enter the middle without difficulty then you can drain them. Peel them while they are still hot and immediately crush them on the flour that you have poured onto 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 them too much, the gnocchi will become hard during cooking, so just knead the dough. Take a part of the dough and spread it with your fingertips to obtain bigoli, that is, loaves, 2 centimeters thick to do this, help yourself
by flouring the pastry board. In the meantime, cover the remaining dough with a tea towel to prevent it from drying out.
Then cut the loaves and applying light pressure 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 the semolina flour to avoid sticking. As you prepare the potato gnocchi, arrange them on a tray with a lightly floured cloth, well spaced from each other . If you intend to cook them you can pour them in boiling salted water; as soon as the gnocchi come to the surface they are considered cooked and therefore ready to be drained and seasoned.
Enjoy it!!!
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