The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork.
They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps.
Gnocchi are usually eaten as a replacement for pasta as a first course, but they can also be served as a contorno (side dish) to some main courses.
Homemade Potato Gnocchi.
Ingredients.2 lbs potatoes
Water to cook the potatoes and gnocchi
2 tablespoons salt
1 tablespoon butter
1/8 teaspoon nutmeg
1 cup all-purpose flour
- Peel and cut the potatoes into medium-sized chunks.
- Add enough water and a tablespoon of salt to a large pot.
- When the water comes to a boil, cook the potatoes over medium high heat for 15 to 20 minutes or until tender.
- Once the potatoes are cooked, strain the water.
- Add the butter and nutmeg.
- Mash potatoes until they fall apart and let them cool.
- Once the purée is cold, add the flour and combine gently and thoroughly, but don’t knead it so the dough doesn’t come out too elastic.
- Divide the dough into 4 or 6 portions and form ropes using your previously floured hands.
- Cut the ropes into small chunks.
- Shape each gnocchi by gently pressing against the inside of a fork with your thumb.
- Put enough water and a tablespoon of salt in a pot and boil.
- When it comes to a boil, add the gnocchi and cook.
- Once the gnocchi floats to the top, wait one minute and it’s ready.
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