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Potato dumplings recipe of 20-11-2007 [Updated on 30-09-2018]
Potato gnocchi are one of the dishes that are most close to my heart. This recipe is linked to many memories of when I was a child, when my grandmother prepared gnocchi for the whole family on Sundays and it was a great party because we could all spend a day together and eat one of her warhorses. Grandma woke up early and kneaded, rolled up, cut and "hollowed out" dozens and dozens of gnocchi which she then dressed with her delicious ragù and we children had the task of cutting the small pieces of dough. Keep in mind that around his table we sat in 16 so imagine how many gnocchi he prepared and how much effort he made for all of us, how dear. So when I decided to prepare this dish for the first time, I relied on his recipe and his advice. The dough for my grandmother's gnocchi is without eggs, only potatoes, flour and a pinch of salt and the following are her recommendations.
For the success of potato gnocchi you need to have some small precautions:
- The choice of potatoes is essential for the success of the gnocchi. You have to choose the old potatoes, the new ones being very watery would absorb too much flour making the gnocchi chewy, I am fine with red potatoes, I never fail with them.
- The potatoes must be cooked over a low heat, to prevent the peel from cracking and therefore the potatoes from soaking up water, for 20-30 minutes from the beginning of boiling. To make sure the potatoes are cooked, just pierce the potato with a fork and if you don't feel resistance up to the center, it's cooked.
- The processing must be done when the potato purée is warm and must take place quickly before the flour releases too much starch, thus hardening the dough.
- The amount of flour to be used is purely indicative since each potato has its own absorption capacity so it is better to start with a small dose and then add more gradually.
- The dough is ready when it is nice and soft but not sticky.
This at the moment is what I know about potato gnocchi, thanks to grandma Gilda for the tips and above all for giving me the passion for cooking for the family. If you want to get to work with this preparation, this is "our" recipe;)
How to make potato gnocchi
Wash the potatoes under running water, then put them in a saucepan with the water and cook them over medium heat for 20-30 minutes from the beginning of boiling.
After being drained from the cooking water, immediately peel the still hot potatoes and mash them immediately with a potato masher pouring them on the floured work surface.
Make a hole in the center of the pile of mashed potatoes and add half the flour and salt
Work everything with your hands, gradually adding more flour until you get a smooth and elastic dough that does not stick to your hands.
Once the potato cake is obtained, it is cut in half to check that it does not have holes or tears and that it is slightly porous.
On a floured pastry board, form with the dough many cylinders about 1.5 cm wide.
Then cut into pieces of about 2 cm.
And hollow them with your finger or scratch them with the prongs of a fork.
Gradually place the potato gnocchi on the floured pastry board.
Then cook the potato gnocchi in a pot with boiling salted water, they will be cooked as soon as they rise to the surface.