Gnocchi di patate

Gnocchi di patate

 

  • 1Kg yellow-fleshed mashing potatoes
  • Salt to taste
  • 2 cups unbleached all-purpose flour

 

  1. SCRUB the potatoes and place them, unpeeled, on a vegetable rack set over – but not in – a large pot of boiling water. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance).
  2. Do NOT overcook. or they will absorb too much water and flour
    When the potatoes are tender enough to push through a sieve or vegetable mill, remove them from the rack and while they’re still hot, peel them and pass them through the sieve or vegetable mill into a large bowl.
  3. Do not use a food processor for this; it will turn them to glue
  4. ADD salt and flour to the potatoes, working in the flour with a wooden spoon.
  5. Knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface.
  6. Be careful not to overwork the dough – it should be soft and supple.
  7. DIVIDE the dough into 5 or 8 equal pieces.
  8. ROLL each piece into a rope about 2cm in diameter and 25 to 30cm Cut each snake into regular pieces about 3/4 inch long.
  9. Roll each gnocco into an oval,  and pattern it by rolling over the large holes of a cheese grater or along the tines of a fork
  10. BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi in batches
  11. BOIL the gnocchi until they rise to the top
  12. Remove them with a slotted skimmer and transfer them to a heated platter or bowl.
  13. Dress with olive oil, parmesan  and basil leaves, or,  tomato and basil sauce, or with melted butter, sage and Parmesan,
  14. Serve immediately.

 

 

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About Alan

Settling into my 7th decade and still determined not to grow up too soon.
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