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Hi friends, how are you? Today I propose my recipe for homemade potato gnocchi, one of my favorite first courses !. If you read on you will find my tips for making perfect gnocchi. 👇
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🥣 Ingredients for about 1.3 kg of gnocchi (doses for 6 servings)
Potatoes 1 Kg
Flour 300 g
1 egg
a pinch of salt
re-milled semolina
* Tomato sauce to dress 600 g of gnocchi
500 g of tomato pulp
Salt, Olive oil
Garlic
Basil
👩🍳 Tips for perfect dumplings
1. The ideal potatoes for gnocchi are those rich in starch and low in water so as to need less flour to be mixed. So I advise you to choose floury yellow potatoes or red potatoes. New potatoes are not suitable because they are more watery.
2. The potatoes must all be of a similar size to ensure even cooking. You can steam them or in plenty of cold water (leaving the peel)
3. Knead the potatoes when they are cold or they will absorb too much flour
4. Do not handle the dough too much otherwise the potatoes keep releasing water and you will need to add more flour which will eventually make the gnocchi too hard.
COOKING: pour the gnocchi in plenty of salted water, put the lid on and drain them as soon as they rise to the surface.
CONSERVATION: You can freeze the dumplings still raw. Arrange them on a well-spaced tray and leave them in the freezer for about 20 minutes. Then take them out and put them in a bag. You can cook them without defrosting them first.
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