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Ingredients for 4 people:
- Flour g. 400 + 100 for the dough to be used during processing.
- 1 kg boiled potatoes.
Dough base for the dumplings:
Let’s start with warm boiled potatoes (if they are let cool too does not incorporate the flour and the dough base will not be nice and smooth; whether they are cooked when Boil, after about 20 minutes, we need to “pierce” with a fork, if this ‘latest will come out right away without blocking the potato is cooked), the we peel, the crush and add the pepper if you like …
… and knead …
At this point we can continue shaping the dumplings:
We cut a bit of dough and form of the cylinders, which will cut it with a knife into cubes; aiutiamoci with the sprinkling flour hands, because the dough by its very nature will tend to stick to hands. PS I the cubes do not do them very large so I avoid completely the passage of the “groove” of classic gnocchi, saving time and the result does not change one iota!
PS If you do not recommend let them cook them immediately I in a tray spaced from one another (they will tend to stick) and in abundant flour (also tend to adhere to the tray); these precautions will make your more fluid preparation and without complications.
We cook the gnocchi in plenty of salted water to taste; They will be cooked when they will surface from the bottom to the top of the pot.
Condiamoli at will …… for example you to click on ” to Sorrento ” to achieve a classic of Italian cuisine! Enjoy your meal!