Cooking time45 min
Do you want to learn how to create a highly delicious homemade Italian dish? This Potato Gnocchi recipe teaches you how to prepare the perfect gnocchi with potatoes and you can make it in a fast manner as well. This dish is fluffy and light and, it goes in complete harmony with different types of sauces that can be prepared at home. For example; you can use browned butter sauce or tomato sauce with this dish. If you follow the exact quantity of ingredients recommended in this Potato Gnocchi recipe, you can serve it for 4 people and browned butter sauce or tomato sauce goes extremely well with this wonderful dish. First of all, take a saucepan.
Water should be added and the depth needs to be 3 cm.
It should be brought to boil and the heat must be kept high.
The next step is to take a steaming basket made of metal.
Potatoes must be placed in the steaming basket.
Then, steamer needs to be placed in the pan. (You should make sure that the base of the steamer does not touch water).
Cover it and steam for 15 minutes. (The potatoes must turn tender).
They need to be transferred to a bowl.
Mash the potatoes using a potato masher.
Add salt and pepper to season.
Egg must be added and combine well using a wooden spoon.
The next step is to add half portion of the flour and you need to parmesan as well.
Stir well to combine.
The remaining flour must be added in two batches.
Combine well to form firm dough.
It should be turned onto a surface that is floured in light manner and you need to knead until it becomes smooth.
Now, a baking tray must be lined using nonstick baking paper.
The dough needs to be divided into four equal portions.
Then, you should roll one portion into a log. (It should be 30 centimeters long and the diameter must be around 2 centimeters).
Cut it into 2 cm pieces using a knife that is floured in a light manner.
The same process must be repeated with the remaining dough portions.
You should flour your hands in a light manner.
Each dough piece needs to be rolled into a ball.
They should be placed on a tray.
A saucepan containing the salted water should be brought to boil over medium high heat.
One quarter of gnocchi must be added by dropping onto the base of the pan.
Cook for 3 minutes. (You need to stop when it comes on to the surface)
You have to drain using a slotted spoon. It should be transferred to a bowl. It needs to be covered using foil.
This process must be repeated with the gnocchi that is remaining. (3 batches).
The dish is ready to serve.
- Lightly whisked egg – 1 no.
- Sebago potatoes – 4 nos. (800 grams)
- Parmesan – 1/4 cup/ 20 grams. (It should be finely grated).
- Plain flour – 2 cups. (300 grams) (You have to keep some more for dusting).
- Salt and pepper – to taste.