Pan-Seared Potato Gnocchi
Um gnocchi de batata clássico grelhado em azeite. Esta é uma versão que leva pouca farinha, o que cria uma textura ainda bem macia e que derrete na boca. Caso você finalize o gnocchi imediatamente, em vez de guardá-lo na geladeira para o dia seguinte, não é necessário usar toda a farinha. Deixe a batata escorrer e secar bem antes de sová-la, e adicione apenas a farinha necessária para poder dar forma ao gnocchi. Use batata rosa para resultados ainda melhores. Depois, basta finalizar com o molho de sua escolha, com uma manteiga de ervas, ou servir como acompanhamento para uma carne suculenta.
Fill a large pot halfway with water and bring it to a boil over medium-high heat
Score a ring around the center of each one of <quantity>600<unit>g</unit></quantity> of red potatoes
Add the potatoes to the boiling water and cook until fork-tender. Drain the potatoes until completely dry
Peel the potatoes
Crush the potatoes with a fork until finely mashed and able to stick together
Sprinkle <quantity>60<unit>g</unit></quantity> of all-purpose flour, in batches, over the mashed potatoes. Knead constantly to obtain a smooth and soft dough
Fill another pot halfway with water and bring it to a boil over medium-high heat
Dust a surface with all-purpose flour and roll the dough to obtain <quantity>1<unit>in</unit></quantity> thick cylinders. You can divide the dough to make it easier to roll it
Cut the roll into <quantity>1<unit>in</unit></quantity> pieces. Place each piece on the bench, flat-side down, and slightly press them
Add salt to taste to the boiling water
Add the gnocchi in batches and let them cook until they float. Drain them and transfer to a bowl
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil to a pan over medium-high heat
Add the gnocchi and cook both sides until golden brown. Plate them. The pan-seared potato gnocchi is ready
Enjoy it as it is, accompanying a beef stew, or topped with your favorite sauce!
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