Taste and tradition come together in this simple but effective recipe: potato gnocchi, with a delicate dressing of butter and marjoram which together with boiled potatoes, flour and eggs will make this traditional dish unique.
Let us guide you in making potato gnocchi with our recipe step by step!
We recommend choosing old and floury potatoes, for example those with a yellow or better yet white texture, which contain little water and will therefore absorb less flour.
Boil them in their skins so that it acts as a "protective film" and does not allow water to penetrate the potatoes.
If the peel should break slightly, allowing water to penetrate, more flour will be needed during the kneading phase.
Furthermore, the potatoes must be peeled when they are still hot/warm, both because it is much easier to do this, and because the warm potatoes allow for easy amalgamation with the other ingredients.
Let's make the real potato gnocchi!
Category: Gnocchi
First, let's boil the potatoes in their skins in boiling water: this operation will last about 20-25 minutes (drain them al dente). Check the cooking by inserting them with a fork and if necessary extend the cooking. Depending on the size and type, in fact, the times could vary.
We then drain the potatoes, let them cool for a few minutes, peel them (taking care not to burn them) and pass them through the potato masher [1].
At this point we add the sifted flour on the workbench and create the classic fountain.
Add, in the center, a whole egg and a yolk [2] and, with the help of a fork, mix.
Now let's combine all the remaining ingredients: salt, pepper, a little nutmeg and the grated Parmesan.
We begin to knead with our hands [3], until we obtain a homogeneous mixture, which we leave to rest for 15-20 minutes in the refrigerator, preferably wrapped in transparent film [4].
We take the dough again, stretch it (about a finger thick) and cut our gnocchi [5]. Then we pass them in the flour and, if we want, we mark them with a fork [6]. Let it rest for 20-30 minutes at room temperature without covering and in the meantime prepare the sauce.
In a pan, put a little butter and the marjoram leaves [7].
Now is the time to cook them, a few at a time, in plenty of salted water without turning or touching them while cooking to avoid losing their shape.
As soon as the gnocchi have come to the surface, drain them with a slotted spoon, put them directly in the pan and sauté them over high heat [8].
Let's serve and enjoy our delicious homemade potato gnocchi.
As an alternative to marjoram we can use sage.
It is possible to freeze raw gnocchi and then cook them directly in hot water without having to defrost them first.
White-fleshed potatoes should cook for about 35-40 minutes from when the water starts boiling.
The gnocchi must be worked on a dry and floured surface, in order to prevent them from sticking to the surface
Perfect for sunday lunch
Red wine
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17.6 oz/500 g potato
5 oz/150 g wheat flour
1 egg
salt and pepper
butter
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