For this weekend I come with a recipe that you cannot miss if you are a lover of authentic Italian pasta. So what I bring you for today is neither more nor less, that some easy and delicious homemade gnocchi like the authentic Italians that accompanied with a homemade sauce are to die for.
I had never prepared them because I thought they were a bit confusing and not at all, they are super simple and quick to do. The only thing that is a bit laborious is to give them the shape but you can ask the smallest of the house to help you, you will see, they will have a crazy time. Gnocchi or “gnocchis” is a type of Italian pasta that is made with potatoes and some very basic ingredients that are surely not lacking in your kitchen, such as flour, egg and salt. But starting from this basic recipe you can add other components such as grated cheese, pumpkin, zucchini, yucca, spinach …
Today we can find them in any store or supermarket ready to take them to the microwave, but it is preferable to make them at home because I assure you that there is no color. There is nothing quite like a home cooked meal made with all the love in the world.
And so that this recipe is completely complete, in my tips and tricks I am going to tell you how to freeze them in case you have done too much and want to have them ready for another occasion.
Get ready to see how to make homemade potato or potato gnocchi? Well, go for the recipe. And as soon as you do, do not forget to tell me how they have been.
1 k potatoes
200 gr of flour
Nutmeg to taste
Step by Step
1.- The first thing is to put a quick pot with water on the fire, add a little salt and put the washed potatoes. You cover the pot and as soon as the valve rises you cook them for 15 minutes. If you prefer, you can cook them in the traditional way, although they will take twice as long to cook.
2.- After the cooking time, uncover when the valve has been lowered and prick them with a fork to check that they are soft. And to peel them, I’m going to give you a little trick that has always worked for me, I put them under the cold water tap while I remove the skin.
3.- With a masher or a fork, mash the potatoes in a bowl until you get a smooth puree. Make a little hole in the center and add the egg, a good pinch of salt and the nutmeg. With your hands you stir all the ingredients until they are well integrated, if you prefer you can use a fork to mix them, although it will cost you more work.
4.- Now, spread a little flour on the surface that you are going to work and in the hands as well and we place the puree.
5.- You are incorporating sifted flour in small quantities. You add little by little while you are kneading. You continue kneading until you get a homogeneous dough, without lumps, that is flexible and soft. As soon as it is smooth, make it a ball, cover it with a cloth and let it rest for 10 minutes. While you are putting water to heat in a large pot with a pinch of salt.
6.- After 10 minutes, cut the dough into portions. With the help of your hands you stretch each portion until you get a cylinder approximately 1.5 cm thick that you will cut into 2 cm portions.
7.- You can cook them as is without making the typical stretch marks. But if you want the little picture, you have to drag the gnocchi on the surface of an upside down fork, exerting a little pressure so that the stretch marks form.
8.- As soon as the water is boiling, you add gnocchi in small quantities so that they do not stick. They will go to the bottom of the pan but don’t worry they will rise.
9.- As soon as they are cooked they will rise and float on the surface of the water. This is the time to remove them and cook more batches.
10.- Finally, you place them on a tray and water them with olive oil so that they do not stick.
My tips and tricks
I advise you to use floury potatoes with little water.
Do not add more flour than I have put in the recipe so that they come out light and fluffy.
You have to boil them as soon as you finish making them because if they are not moistened, they will ask for more flour and they will be hard as a stone.
The first thing you have to do to freeze the gnocchi, before cooking them, is to place them on a tray in the freezer for about 60 minutes so that they are cold enough and do not stick together. You will transfer them to a bag or tuper and back to the freezer.
When you are going to cook them, you don’t need to defrost them, you just have to cook them directly in boiling water and that’s it.
To enjoy a good plate of Italian pasta
Note : the price is indicative, it all depends on where you are going to buy.Greetings and until the next recipe. I’ll wait for you.
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