Gnocchi, pronounced as nee-okkee, are soft dumplings and can be made from semolina, wheat flour or potato. Gnocchi are usually eaten as appetizer and can be garnished with tomato sauce, pesto or just butter. Enjoy!
Prep time : 60 min
Cooking time : 20-30 min
800 gr – 1 kg potato, peeled and quartered
350 gram all-purpose flour + extra for dusting
40 gr parmesan, grated
1 egg, lightly beaten
Salt, pepper to taste
Steam potatoes for about 15-20 minutes or until tender. Transfer to a bowl and mash until smooth; season with salt and pepper.
Add egg to mashed potatoes and mix until well combined then stir in cheese.
Gradually add flour and mix until a dough forms. Then turn onto floured surface and knead until smooth. Divide dough into 4 equal pieces; roll each part into 30 cm long log and about 2 cm in diameter. With a lightly floured knife cut each log into 2 cm pieces.
Roll each piece of dough into a ball then using floured fork press lightly on the piece of dough; place on the lined baking tray.
Over medium heat bring up salted water to a boil. Add one-quarter of gnocchi to a saucepan and cook for 3 minutes or until they rise to the surface. Repeat with remaining with the remaining gnocchi.
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