Potato Gnocchi

Potato gnocchi are a classic dish of Italian cuisine, simple yet delicious. Here is the recipe:

Ingredients

• 1 kg of potatoes (preferably starchy)
• 300 g of 00 flour (plus a little more for processing)
• 1 egg
• Salt to taste.

Preparation

1. Wash the potatoes without peeling them and cook them in abundant salted water until they are soft. The cooking time can vary depending on the size of the potatoes but usually ranges around 30-40 minutes.

2. Once cooked, drain the potatoes and let them cool enough to handle. Peel them while still hot and mash with a potato masher or a food mill on a work surface.

3. Add a pinch of salt and let the mashed potatoes cool slightly.

4. At this point, make a well with the potatoes and crack the egg in the center. Begin incorporating it with the potatoes and gradually add the flour.

5. Knead with your hands until you get a homogeneous mixture that is not overworked; the texture should be soft but not sticky, add flour if necessary.

6. Divide the dough into pieces and roll each one on a lightly floured surface to form thin cylinders. Cut the cylinders into pieces of about 2 cm to form the gnocchi.

7. If desired, you can give them the classic grooved shape that holds the sauce better by pressing them with a fork or a special gnocchi board.

8. Cook the gnocchi in boiling salted water: as soon as they float to the surface, they are ready. Remove them with a slotted spoon.

9. Dress the gnocchi with the sauce of your choice, such as a simple butter and sage or a tomato sauce, and serve hot.

Curiosity

Gnocchi have a long history and are widespread throughout Italy with numerous regional variations. Traditionally, Thursday is considered gnocchi day in many parts of Italy, giving life to the expression “giovedì gnocchi” (Thursday gnocchi). Enjoy your meal!