Basic recipe for gnocchi dough | CookScool.com
The most important thing when preparing gnocchi is choosing the right type of potato, because this is the only way to make them perfect. DO NOT use a greasy variety of potato. Floury, large potatoes that were harvested a few months ago are ideal.
1. Prepare ingredients
(Photo by: Antonio Gravante / Fotolia)The following ingredients are required for 6 servings:
- 1 kg of potatoes
- 200 grams of flour
- 2 pieces of egg yolks
- 1 pinch of salt
Cook the potatoes until they are done, peel them while they are still hot, press them onto the work surface using a press and let them evaporate a little.
2. Make the dough
(Photo by: Antonio Gravante / Fotolia)Quickly knead the potatoes with some of the flour, the egg yolk and a pinch of salt to form a smooth dough.
If the dough is too sticky, add a little more flour.
Important: Do not knead the dough too much, otherwise the gnocchi will become too firm.
Sprinkle the work surface with a little flour.
3. Shape dough rolls
(Photo by: Antonio Gravante / Fotolia)Now cut off slices from the elongated dough and roll them into a thin, long piece of dough by hand.
4. Cut off pieces
(Photo by: Antonio Gravante / Fotolia)Then cut off even pieces from the rolls.
5. Dust the pieces of dough with flour
(Photo by: Antonio Gravante / Fotolia)To prevent the dough pieces from sticking together, sprinkle some flour over them.
6. Shape the gnocchi
(Photo by: Antonio Gravante / Fotolia)Before cooking the gnocchi, use your finger, fork or knife to make a groove in the pieces of dough.
7. Cook and serve the gnocchi
(Photo by: Antonio Gravante / Fotolia)Then cook the formed gnocchi in plenty of salted water for about 5 minutes.
As soon as these float to the surface, drain them and serve with tomato sauce, pesto or sage butter and parmesan.
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