Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
- 1 kg of delicious red potatoes with boiled skin
- 3 cups plain flour
- 1 egg
- 1 pinch of salt and pepper
Peel and mash the cooled potatoes, and place them in a large bowl.
Add flour, egg, and salt and pepper to taste. Combine well
Knead lightly until the dough is manageable and not too sticky.
Add a little more flour if the dough is too wet.
Break a portion of dough and roll up to 1 cm thick on a floured board. Cut into 3 cm lengths and bleed each piece on a fork.
Place on floured tray until ready to use.
Continue this process until all of the dough is depleted.
Cook the gnocchi in batches in a large pot of boiling salted water.
Remove with a slotted spoon as they rise to the top.
Serve with tomato paste sauce and Parmesan cheese.
- 1 bowl
- 1 slotted metal spoon
My grandmother used to make them when we were kids. Once you've done it a couple of times, it doesn't take that long. Any raw gnocchi can be frozen. Freeze them in a single layer covered with merry wrap and then put them in freezer bags. It is not necessary to defrost them before cooking.