What is Italian Gnocchi?
Gnocchi is a dish of Alpine countries. They are popular in Italy, Austria, France, Croatia, Argentina, Brazil and Uruguay. The first mentions date back to the times of the Roman Empire. There have been a lot of recipes for 200 years. Gnocchi are made from flour and eggs. Adding potatoes to the dough began only in 1860 in Italy. Gnocchi are very small in size, about 1 inch (or 2-3 cm). The recipe for cooking is simple. This dish is usually boiled in water and grated cheese, basil or marinara sauce is added to it. To shape it, you can buy a special board with grooves or use a regular fork.
Recipe type: Main
Recipe type: Italian
Potatoes — 600 grams
Water — 1 liter
Wheat flour — 250 grams
Salt — 1 teaspoon
Ground black pepper — ½ teaspoon
Chicken egg — 1 piece
1. Boil the unpeeled potatoes for a couple. Cook in a slow cooker or steamer. Water consumption is approximately 1 liter. The cooking time in the steamer is about 40 minutes. The time and water consumption may be different for you.
2. Cool boiled potatoes and peel them. Do not forget to remove the “eyes” of the seedlings.
3. Grate the peeled potatoes on a fine grater.
4. Sift the flour. Add salt and pepper to the flour. Mix it up.
5. Beat the chicken egg with a fork until smooth.
6. Add the beaten egg to the potatoes. Mix it up.
7. Add flour to potatoes. Mix until smooth.
8. Divide the potato dough into 8 parts.
9. Roll out each part of the dough into a sausage with a diameter of 1 inch (or 2.5 cm).
10. Divide the dough into 1-inch (or 2.5 cm) pieces.
11. Give each piece a shape. Use a special board for gnocchi or take an ordinary fork, sprinkle with flour and lightly pressing to shape the grooves. Gently, the dough is very tender and easy to crumple. It won’t work out the first time, but everything comes with experience.
12. Boil the gnocchi in boiling water until they float on top of the water and let boil for another 1 minute.
Serving: Serve with Marinara sauce or Pesto. Garnish with basil leaves and grated Parmesan cheese.