- Wash potatoes and, without peeling, put them in a pot with salted water.
- Boil potatoes in the pot for 20-30 minutes.
- Peel warm potatoes, mash them on a well-floured worktop.
- Add a pinch of salt and flour until the mixture is firm but soft at the same time.
- Add 1 egg and continue to knead until the dough is compact and without lumps.
- Divide the dough into strands with a tickness of 2-3 centimeters. Roll each strand back and forth on the surface. Lifghtly dust with flour.
- Cut the strand into 3cm pieces and put them down on a floured tray
- Hold a fork or a greater on one hand. With the thumb of your other hand press the dough agaist the back of the fork or against the greater and at the same time roll it down. Use a light touch.
- Let stand gnocchi for 10 minutes on several baking trays so as they do not stick.
- Cook gnocchi in a pot with salted water and drain well when they will rise to the surface.
- Prepare the seasoning that you like and dress your Gnocchi.
- Gnocchi can be preapared in different colours adding a taespoon of sauce, “nero di seppia” or spinach in the dough.
- Sepia Gnocchi are good with fish sauce.
Gnocchi are extremely widespread in many countries around the world in different shapes and ingredients. Italian Gnocchi can also be prepared with different flours but the most appreciated are Potato Gnocchi. Floury red potatoes are recommended. It is very important to use a light touch and not over-work the potatoes.
