My father's homemade Gnocchi
In Italy, food is serious! The sun is half raised and the Italians are talking about it! The morning discussion is all about what’s going to be served for lunch and dinner. My father wakes up early and if your are looking for him, you will find him in his garden. As soon has he sees my, having my first espresso, he ask me what I want to eat for lunch. I love those mealtimes spend with my father on his terrace; he always prepares a nice fresh salad with ingredients from his garden and his famous gnocchi. My father is crazy about gnocchi! I have the chance to watch him prepare this dish and enjoy it every time I visit him. Here is his recipe just for you!
|Prep time: 45 minutes to 1h|
|Servings or yield: For 6 to 8 people|
|Difficulty level: Complex|
|6 to 7 medium Idaho or Yukon potatoes, no skin, cooked in water drain and cooled|
|250g of flour|
Pass potatoes to the shredder. For those who are wild, you can crush it with a fork until you get a fine puree.
Add the eggs and the flour and amalgamate well to get nice dough that wont gum. Add some flour if necessary.
Cut a piece of the dough. Put some flour on your work area and roll the dough in string the desired size.
Cut your gnocchi the size you want, about 1,5cm.
Reserve on a floured pan on parchment paper.
Cook your gnocchi in salted boiling water about 2 minutes or until they come to the surface of the water. Serve with your favourite sauce. You can freeze your gnocchi for 3 months.