Let’s Do GNOCCHI

Gnocchi are really age-old and they're made in all italian regions, in different shapes, sizes, ingredients and condiments. It is a simple yet difficult recipe, the risk is to make them too soft and therefore everyone stick to each other, obtaining a single gnocco. The other risk is to crush them, you have to be very delicate with this recipe. This is our way:

ingredients for 4 hungry people:

500 gr flour (type 0)1,2 kg potatoes

tip: better if you have same sized potatoes

peel the potatoes and cut them in half

put them in a saucepan. water cold and salt (1 teaspoon), bring to boil.in the meantime prepare a "volcano" of flour

once potatoes are soft and cooked,

strain them and mince with a food mill

ingredients are ready to be kneaded, just add a pinch of salt

work the dought quickly and shortly, until it'll be homogeneousit get too soft if you work it too long, and gnocchi risk to stick to themselves

cut the dought in pieces, in the meantime boil the water

take one of the dought pieces and work it to create "tubes" with 2 cm of diameter

sprinkle some flour on them

cut the "tubes" in 3cm long pieces, you're creating the Gnocchi!

once you've cut all your "tubes", move delicately the gnocchi to avoid them to stick. then, put them on a plate

repeat the steps until you've finished the dought

water is boiling, put salt in it (as you do for pasta) and push the gnocchi inside (without crush them)

they're ready when they float (quick cook 3-4 min)tip: turn them very delicately with the back of the wooden spoon

before (or during) the process, you'll have prepared a delicious tomato sauce (or ragu or mushrooms or fish or 4cheeses)

strain gnocchi with delicacy, be careful to do not crush them, and put them in the sauce, adding parmisan cheese

mix them, to have the sauce in everyone... they're delicious!

serve them with a good red wine and Buon Appetito!

Thanks for watchinghope you’ll enjoy your Gnocchi!

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