POTATO GNOCCHI

Identity Card of the Recipe

113 KCal Calories per serving

Ingrediants

500-700 (3 large) potatoes
About 100 g of white flour type 00
q.s. of salt

Materials Needed

Large saucepan for cooking potatoes
Latex gloves
Knife
Die for gnocchi
Potato masher

Preparation

After having thoroughly washed them, boil the potatoes in their skins for about 30-40 minutes, until they are soft.

1st tip
Why boil potatoes in their skins? In this way, the properties of the potatoes will be preserved and prevent them from filling up with water.
The choice of potatoes for gnocchi is important: for these types of preparation, we recommend white and very floury potatoes, which do not require too much flour.

With a knife, immediately peel the potatoes that are still very hot: to avoid burns, it is advisable to carry out this operation with a pair of latex gloves.
Mash the potatoes immediately with the special tool and spread them out on a floured surface to let them cool.

2nd advice
Why lay them on the counter and let them cool? This way, the potatoes will require less flour to prepare the gnocchi.
It is also advisable to mash the potatoes while still hot to avoid the formation of annoying lumps.

Salt to taste and start kneading the potatoes with enough flour to obtain a dough that is easy to shape.

3rd tip
Never knead the dough for gnocchi for a long time: you would risk having to add too much flour. If the dumplings call for too much flour, the result will be a rather tough and tough bite. To avoid this, it is recommended to use a little flour.

Obtain some cylinders and, with the knife, cut small pieces of about 2 cm in size. Roll each piece on the appropriate wooden tool (die for gnocchi) or on the prongs of a fork.
Dip the gnocchi in plenty of boiling salted water: the gnocchi will be ready when they come to the surface.

4th council
To make sure that the consistency of the gnocchi is ideal, simply dip a couple of gnocchi in water before proceeding with the shaping of the whole dough. If these are shiny and soft, it means that the consistency is correct; on the contrary, if the dumpling tends to flake and pulp, it is necessary to add more flour to the dough.

Alice's comment - PersonalCooker

Much better than the ready-made ones: there is no comparison! In the blink of an eye the gnocchi are ready to flavor with the sauce we like best: I love them with sugar, cinnamon and cheese, but there are those who prefer them with a simple tomato or a mushroom sauce. So free your imagination, and enjoy your meal! And for lovers of a high-protein diet, I suggest instead the recipe for protein gnocchi with gorgonzola and walnuts!
Don't miss the pumpkin gnocchi recipe either!

Nutritional values and Health Comment on the recipe

Gnocchi are a basic preparation of the Italian tradition. Let's start by specifying that, during cooking, the dough of the gnocco does NOT absorb large quantities of water (already present in potatoes), therefore, the nutritional values translated here on the side correspond to those typical of the dished product. Gnocchi do not have any particular nutritional characteristics worthy of note and can effectively replace other first courses based on cereals. Compared, for example, to DRY food pasta, gnocchi provide fewer calories raw but, not growing in cooking, they require 100% higher portions than other dehydrated pasta dishes (dry pasta, rice, pearl barley, spelled, etc.). Ultimately, an average portion of gnocchi corresponds to about 160-180g, for a total of 180-200kcal.