Potatoes Gnocchi is a basic recipe. Preparing them is very easy and everyone can do it: don’t worry.
There are just few small tips and precautions to follow to get a perfect result!
To prepare tasty gnocchi, we must choose the right potatoes, obviously. It’s needed using potatoes containing a bit of water: red potatoes are the best choice. If we can’t find them, we can use the old potatoes or yellow floury potatoes.
While checking the cooking, it’s better not to puncture the potatoes: otherwise water could enter into the potato. Try to check the cooking only looking at them. An alternative and wise choice could be to cook the potatoes into the microwave. It’s an easy and fast method.
To prepare the dough it is better using a marble, plastic or aluminium surface. A wooden surface is not very good, because the dough could stick and we should use more flour than needed to avoid it gluing. For example, I knead the dough into a plastic bowl!
The Potatoes Gnocchi can be cooked as soon as ready or we can freeze them: so we could prepare a greater amount of dough and prepare some gnocchi to be stored as reserve!
Ingredients (for 4 people):
- 1 kg of red potatoes;
- 300 g of pastry flour;
- 1 eggs yolk (optional);
- salt a.r..
Wash the potatoes very well, without removing the skin. Put them into a pan with cold water. Bring to boil and continue cooking them for about 40 minutes (the time can change according to the potatoes’ size).
Drain and peel the potatoes. While still warm, mash them onto a surface or in a bowl. Let cool spreading them on a flat surface to mimic a volcano.
Beat the egg yolk and pour it into the center of our mashed potatoes volcano (this ingredient is optional), along with a teaspoon of salt.
Knead the dough and add the flour few at time: the totally of the flour can’t be necessary. Keep adding the flour until the dough is soft and uniform. I used only 280 g out of the 300 g of flour I prepared.
Shape the dough in a ball and transfer it onto a lightly floured surface.
Slice the dough in some pieces. Shape each pieces in a loaf and cut again, in small pieces.
To give at our gnocchi the classic lined appeared, we can simply use a fork. Roll the small pieces of dough onto the floured fork. Flouring the fork helps preventing the gnocchi to stick on it!
Arrange the gnocchi onto a floured surface and let them rest for about 20/30 minutes.
While waiting for the gnocchi to rest, you can prepare the sauce to dress them.
Once this time has passed, we can either cook or freeze them.
Cooking the Potatoes Gnocchi
For the cooking: bring to boil some water in a pan. Add a pinch of salt and wait for the water to boil again. Add a tablespoon of oil and pour the gnocchi into the water. When they get back to the water surface (beat very gently with a wooden spoon if necessary) dry them using a perforated spoon and arrange them in the sauce we prepared in the meanwhile.
If we cook them some hours later, lay down onto the gnocchi a clear rug. It’s not needed to keep them in the fridge. Putting them in the fridge will cause the gnocchi to get harder.
Freezing the Potatoes Gnocchi
If we want to freeze them, it’s necessary to arrange the gnocchi onto a floured surface and, then, transfer them into the freezer. When they get frost, we can put them into a food bag.
Remember that in order to cook freezed gnocchi, it is necessary to plunge them in boiling water without defrosting them. They will require a bit more cooking time.