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Category: Entree

Food Item: Cheese

Title: Gnocchi


4 medium sized potatoes (not too floury, not too waxy)
1 egg, lightly whipped
about 500 g flour (about 2 1/2 cups)
2 T parmigiano reggiano


1. Put potatoes, with skin on, into a pot of salted cold water.
2. Bring to a boil, then turn the heat down and let simmer until just tender, don’t overcook!
3. Peel the skin off the potatoes then mash them in a ricer or food mill.
4. On a wooden cutting board, make a well with about 400g of flour.
5. Add the potatoes, egg, parmigiano reggiano (and more flour if necessary) and mix gently. Push the dough together gently until it is well combined and not sticky. Don’t knead!
6. Working with small pieces, roll out the dough with fingers and make a snake.
7. Using a quick up and down motion, cut the gnocchi to the desired size.
8. Place a piece of the gnocchi, cut side down on the back of a fork. Using the palm of your hand, roll the gnocchi off the fork onto a tray. Don’t let the gnocchi touch each other.
9. Drop the gnocchi, a batch at a time, into boiling salted water.
10. Don’t stir. Wait for the gnocchi to rise by themselves.
11. Strain them out of the water with a slotted spoon and drop the cooked gnocchi into a pan with sauce of your choice (tomato, pesto, olive oil, etc.).


Recipe provided by Life. . .Italian Style Umbria, Italy.



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