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Ingredients
- 2.2 lbs of potatoes
- 1 whole egg
- Flour 1/3 cup
- fresh tomato sauce
- Grated parmesan
Details
Preparation
Step 1
The smaller the amount of flour used, with a maximum of 1/3 cup of flour per 2.2 lbs potatoes, the lighter the Gnocchi
Boil the potatoes, pee;l them hot and pass through a sieve or ricer to form a puree
Work the dough with potaato puree, flour and egg using your hands
Break of pieces of dough mixture and roll them out to a sausage shape about the thickness of your finger. Cut into cylinders about an inch long
Using your thumb, press each cylinder very tightly against the tines of a fork, to form the gnocchi shape
Itf the gnocchi are made with very little or no water, they will be so delicate that they need to be slid carefully, a few ata time, into boiling salted water.
As they cook, they come to the surface of thewater and must be removed with a slotted spoon and place immediately in the serving dishes, in layers with the sauce.
They nustn't be stirred or moved in the plate as they will break easily forming a paste.
Use fresh tomato sauce and plenty of grated parmesan cheese.
Using your thumb,
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