Gnocchi

Posted on Sep 7th, 2020

by Irene Milito

Categories:

Italian recipes

Literally translated, the word gnocchi means lumps in Italian. These potato based dumplings are sometimes called potato pasta.

Portions: Serves 10

Ingredients:

2 cups durum wheat (semolina) flour
1 teaspoon iodized salt
3 eggs
1 cup cooked mashed potato
1/4 cup olive oil
2 tablespoons water

Preparation:

Sift together the flour and salt into a large bowl. Whisk the eggs in a separate bowl. Add the potato, oil, and water, and stir to mix. Make a well in the center of the flour and pour in the egg mixture. Mix together the wet and dry ingredients by hand or in a mixer with a dough hook until fully incorporated and the dough forms into a ball. Use 2 spoons to form the dough into ovals about ¹⁄2 teaspoon in size. To cook, bring a large pot of water to a slow boil. Add the

pasta, and stir to prevent sticking. Boil for 10 to 15 minutes, until al dente. Drain, and serve. A tip for making your gnocchi come out perfectly is to cook the mashed potato at least 1 or 2 hours ahead of time. Set it aside in a glass bowl and cover with a cloth. Letting the potatoes stand like this for a few hours helps them lose some of their moisture, thereby producing the perfect texture.

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