Nutrition Facts
4 servings
4
Homemade gnocchi: the traditional recipe
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Making gnocchi isn't really that complicated after all... If you have some leftover mashed potatoes, it's even quicker. It's economical, it doesn't take too long (you don't have to make them 30 minutes before eating either). They're really delicious... So go for it!
Ingredients
1 Potato
250 Flour
2 Egg yolk
Salt
Directions
1
Wash and cut the potatoes into pieces. Immerse them in a large volume of cold, salted water. Cook for about 30 minutes and check that they are done. Drain and mash them, then let cool. In a mixing bowl, combine the mash, flour, egg yolks, and salt. Knead by hand until a homogeneous dough is formed.
2
Flour a work surface and shape small balls of dough by hand. Roll the gnocchis on the back of a fork or make grooves with a knife to give the gnocchis ridges.
3
To finish, boil salted water. Add the gnocchi to the boiling water until they rise to the surface (a tip: taste them to achieve the right texture). Drain them. For a crispy texture, sauté them.
Ingredients
Ingredients
1 Potato
250 Flour
2 Egg yolk
Salt
Directions
Directions
1
Wash and cut the potatoes into pieces. Immerse them in a large volume of cold, salted water. Cook for about 30 minutes and check that they are done. Drain and mash them, then let cool. In a mixing bowl, combine the mash, flour, egg yolks, and salt. Knead by hand until a homogeneous dough is formed.
2
Flour a work surface and shape small balls of dough by hand. Roll the gnocchis on the back of a fork or make grooves with a knife to give the gnocchis ridges.
3
To finish, boil salted water. Add the gnocchi to the boiling water until they rise to the surface (a tip: taste them to achieve the right texture). Drain them. For a crispy texture, sauté them.
Notes
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JoLaFraise
Please provide the text that you would like me to translate. -
auguste-p
August's opinion on Homemade Gnocchi I completely agree with Danièle's opinion: no eggs, and work the hot puree with the flour by eye; it serves just to bind the puree. Adding too much makes the gnocchi too dense and heavy to digest. I am 66 years old and I have still eaten them at my mother's (87 years) who has been making them since her youth... so you can trust this method!!!! My suggestion: How to eat them??? All ways are good when it comes to personal taste, but thick cream and plenty of parmesan: it's delicious - herb sauce: it's good - meat sauce: it's the best!!!! As a main dish, when prepared like this... plan for 2 days of dieting!!!! -
Katharina
Homemade Gnocchi Shaping the gnocchi is quite time-consuming but really worth it. I always thought I didn't like gnocchi because I found the texture rubbery. For my first homemade attempt, I am pleasantly surprised and will make them again. My suggestion: I worked with hot potatoes, made the dough without eggs, and did it immediately. However, I let it cool before shaping the gnocchi... and the dough became sticky. Next time, I will do it all in one go. -
ginette-o30
SO GOOD made with cold mashed potatoes (cooked with skin and cooled) + 1 yolk removed from the water when they rise to the surface it's delicious just with a bit of butter -
Danièle
Sure! Please provide the text you would like me to translate.
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