Only two ingredients for this gnocchi. They are very filling and delicious. You can boil potatoes the day before and smash them, keep them in the fridge and then make gnocchi shape the next day, as I do when I have people coming over. It is much easier though if you just smash the potatoes when they are still hot and mix them with flour right after, they stick together easier and quicker. Anyway, I tried both ways, and they come out as good! Freezing them it is not possible, unfortunately they loose their texture.
How to serve them:
This is a typical north-Italy dish and it can be served in many ways. What I personally love the most, is with just knob of butter, melted with some black pepper,sage and Parmesan cheese on top. I prefer it because it emphases the taste of potatoes and it is not over-powering. You can also have them served with ragù (click here for recipe).
Time: 1 hour and ½ preparation + 10 minutes cooking
Ingredients: [8 big portions]
- 1kg potatoes
- 400 gr white flour
1, Boil the potatoes in salted water. There is no need to remove the skin, it will remain trapped inside the potatoes masher.
2. When they are tender (check with fork, around 40 minutes after), smash them with an old-style potatoes masher. Taste them, if it is needed, add more salt, which usually happens.
4. Put some extra flour on your clean table surface and start working your potatoes with 400 gr of white flour until you’ll have a compact texture, enough to create a mass. See the picture below.
5. In the meanwhile spread a clean tea-towel on your table and cover it with some flour, as in the picture, in order to prevent your gnocchi to get sticked on each other.
6. With a knife, cut a small quantity from your mass. Now go back to your childhood and model it to obtain the shape of quite long worm. With a knife, cut it in smaller pieces, almost 3 cm long. Be sure to add extra flour on your table if they get sticky. While you’re making them put them on the tea-towel to rest.
7. Cooking process: Use an extra-large pot to bring salted water to boil. Add small quantities of them, not all together, otherwise they will stick on the bottom of your pot or even worse, they lose their shape and become one huge gnocco. They are cooked, as soon as they float on water surface again. Use a small colander to pull them out and keep cooking in the same pot all the other gnocchi left.
PS: I want to add a funny and unrelated information: in very informal Italian language we use the word ‘gnocca/o’ to point a sexy/attractive woman or man out: ‘Che gnocca!’ XD