INGREDIENTS
- 1 kg of potatoes;
- 300 g of 00 flour;
- 1 egg, salt to taste;
- Nutmeg to taste
STEP
- Wash the potatoes and boil them for about 40 minutes;
- Drain, rinse quickly under cold water, peel and pass through a potato masher, collecting the puree in a bowl;
- Pour half of the flour onto a pastry board, make a hole, add the egg, salt and a pinch of nutmeg;
- Add the mashed potatoes and start working the ingredients, gradually adding the rest of the flour. The dough should be smooth and of medium consistency;
- With floured hands, take small portions, form a cylinder with a diameter of about one centimetre and a length of two centimetres, cut small pieces with a knife:
- Slide the gnocchi onto the prongs of a fork, giving them their typical shape;
- Place the gnocchi on a tray, sprinkling them with flour so that they don’t stick;
- If you intend to cook them, you can pour them into boiling salted water; as soon as they come to the surface, the gnocchi are considered cooked and therefore ready to be drained and seasoned, perhaps with a good sausage ragù.. FABULOUS!
NOTE
Potato gnocchi can be preserved raw by leaving them on a cloth for a couple of hours at most, in this case cooking will be slightly longer because they will have dried in the air.
You can also freeze the gnocchi, in this case put the tray in the freezer and after about 30 minutes put the potato gnocchi in a food bag, and continue like this until you have frozen them all.
To cook them, just throw them in boiling salted water without defrosting them first.
