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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

Basic recipe for gnocchi 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

Basic recipe for gnocchi dough (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

Basic recipe for gnocchi dough (Photo by: Antonio Gravante / Fotolia)

Then cut off even pieces from the rolls.

5. Dust the pieces of dough with flour

Basic recipe for gnocchi dough (Photo by: Antonio Gravante / Fotolia)

To prevent the dough pieces from sticking together, sprinkle some flour over them.

6. Shape the gnocchi

Basic recipe for gnocchi dough (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

Basic recipe for gnocchi dough (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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