Utees Gnocchi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 750 g potato (s)
- 150 g flour (durum wheat), semola di rano duro
- 30 g potato starch
- 1 teaspoon salt
- nutmeg
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Boil the potatoes as boiled potatoes. Although it is usually recommended to press it through the press while it is still hot, it is entirely possible to press it cold and even the next day. Floury-boiling potatoes are preferable, but these gnocchi are also possible with more solid-boiling ones.
- After the potatoes have been squeezed through (do not work with the mixer under any circumstances!), They are mixed quickly but thoroughly with the other ingredients. The exact amount of durum wheat flour depends on the type of potato used. The dough should be soft but no longer sticky. Use plenty of nutmeg!
- Shape the dough into several rolls about 2 cm in diameter and cut off 1.5 to 2 cm long pieces with the scraper (depending on the desired gnocchi size). Roll the individual pieces a little round in your hand. Press briefly with the fork (this results in the pattern) and lay out as contact-free as possible.
- You don`t have to put the flour under it if you roll it out and shape it on a large silicone mat. If you don`t have one, you should put some flour under it to avoid sticking.
- Heat water in a sufficiently large saucepan, season with salt and let the gnocchi soak in it until they are cooked (about a minute or two after they swim upstairs. Try one to be on the safe side). Then it is best to remove it with a slotted spoon.
- You can serve the gnocchi immediately with a sauce-containing dish or enjoy them tossed in a little butter and / or seared.
- If there are too many gnocchi (and that happens very easily!), It is best to freeze the leftovers raw. To do this, place the silo mat with the gnocchi on a tray and freeze loosely. Then pack in bags.
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