Għaġina tal-patata bir-riċetta sempliċi

Gnocchi are, in my opinion, one of the most insidious dishes in Italian cuisine. Contrary to what one might think, in fact, preparing them requires some precautions. First you need to cook the potatoes, preferably with the peel, then mash them again when hot, otherwise you will not be able to. Then you need to add the flour, a little at a time, until you get a compact dough. The quantity depends on the type of potatoes. As for the eggs, yes or no? Know that they can be prepared both ways. If you want to be on the safe side, I recommend that you put it on. Conversely, for vegan dumplings, do not add it. Let’s see together the recipe for the gnocchi and if you want to try something different there are the ricotta gnocchi and the bread gnocchi.

Ingredjenti għal 4 nies

potatoes: 1 kg
00 dqiq: 350 g
bajd: 1
Melħ li t-togħma

Preparazzjoni: minuti 20
Tisjir: minuti 25
Totali: minuti 45
Kaloriji: 156 kcal / 100 g

Preparazzjoni

Fill a large pot with plenty of water and put the potatoes to boil. Once the water boils, it will take about 40 minutes for the potatoes to be ready (check them with a fork from time to time to understand their consistency).

Once the potatoes are ready, peel and mash them and let them cool before adding the flour or they will absorb too much and only taste of that.

Add the flour, egg and salt.

Knead until a homogeneous dough is formed.

We then cut pieces and form strips. At this point we are ready to prepare our potato gnocchi.

Once the strips have been spread evenly, we start by cutting them into pieces of the same size.

Using a grater (or the fork tines or the special gnocchi ruler tool), mash the potato gnocchi, one at a time, so that the streaks remain that will allow the sauce to blend better with the dough.

Once ready, place them on a baking sheet lined with parchment paper until you are ready to put them in the pot and cook them.

Remember to cook one portion at a time, draining them as soon as they float in the saucepan. I also recommend that you try it out before you start cooking them all, pressing just one or two to make sure they don’t fall apart.