This family recipe is a real comfort food. Enjoy with a tomato sauce, cheese sauce or just drizzle with olive oil.
A traditional group of Italian pastas, Gnocchi can be traced back to the Roman Empire. The family consists of small dumplings, with recipes that vary greatly by region.
Preheat the oven at 210 ºC
Wrap 2 kg of starchy potatoes in aluminum foil
Bake the potatoes for about 45m, until fork-tender
Peel the potatoes while still hot
Pass the potatoes through a sieve into a large bowl
Separate 4 egg yolks from the whites in a bowl
Make a well in the middle of the potatoes and place the egg yolks
Sift 300 g of all-purpose flour over the potatoes
Add 1 tsp of salt and ½ tsp of black pepper powder. Mix until uniform
Transfer to a clean surface and knead the dough until it is homogeneous and doesn't stick to your hands. If needed, add more flour, 1 tbsp at a time, to obtain this consistency, being careful to not make the dough too heavy
Divide the dough into small portions and make 3 cm thick rolls. Cut each roll into 3 cm long pieces
Bring water to a simmer in a medium pot and add 2 tbsp of vegetable oil
Add salt to taste. Cook the gnocchi until they float. The potato gnocchi is ready
Enjoy with your favorite sauce!
Yield 8 people
Unwashed Starchy Potato2 kg
All-Purpose Flour300 g
Vegetable Oil2 tbsp
Black Pepper Powder½ tsp