Gnocchi di Patate

Gnocchi is one of the easiest types of pasta to make at home. Check out the recipe and wow your friends with your new Italian cooking prowess. Want help? Gnocchi is also on the cooking class menu every month.

Potato Gnocchi

1 kg of Floured Potatoes
250 g. of Flour type 00
Nutmeg
Salt

Procedure:

• Wash the potatoes, put them in a pot with cold water and bring the water to a boil and leave them to cook
• Peal the potatoes and pass them through the potato masher, add the ingredients, and knead the mix quickly, because taking too long will render the mix too pasty
• Divide the dough into pieces and form little sticks about the size of your little finger
• Cut the little sticks into little pieces about 2 cm, press the little pieces on a cheese grater or on the prongs of a fork, then lastly press them with your thumb
• Place the gnocchi lightly and very slowly into the pot, so that they don’t stick to each other or the pot.
• Cook them in a lot of salted water, and place them in a few at a time; as soon as they yellow, take them out delicately from the pot with a slotted spoon, dress them and serve.

NB: If the quality of the potatoes is not ideal for making gnocchi, after cooking them, place the potatoes in the oven on a medium temperature for a few minutes so that they lose their humidity. You can also add an egg and a bit of potato starch, two elements that bring the greatest tenderness do the dough.
 
Translation by Susan D'Inverno