Ingredients
• 1 kg floury potatoes (such as Russet or Desiree)
• 250–300 g 00 flour, plus extra for dusting
• 1 egg yolk
• 1 tsp fine salt
• A pinch of nutmeg
• To serve: tomato sauce, sage butter, or pesto of your choice
• Freshly grated Parmigiano-Reggiano
Preparation
1. Boil the potatoes whole and unpeeled in well-salted water until completely tender (about 30–40 minutes). Drain and peel them while still hot.
2. Pass the hot potatoes through a ricer or fine mouli onto a clean work surface — never use a food processor, which makes them gluey. Spread them out and let the steam escape for a few minutes.
3. Make a well in the centre of the potato pile. Add the egg yolk, salt, nutmeg, and about 200 g of flour. Gently bring the mixture together with your hands, adding just enough flour until the dough barely holds together. Over-working or adding too much flour will produce tough, dense gnocchi.
4. Roll the dough into long logs about 2 cm thick on a lightly floured surface. Cut into 2 cm pieces. If you like, roll each piece gently over the back of a fork to create the classic ridges that hold sauce.
5. Cook in batches in a large pot of salted boiling water. The gnocchi are ready about 30 seconds after they float to the surface. Remove with a slotted spoon.
6. Toss immediately with your chosen sauce — a simple sage-and-butter is perfect — and serve with Parmigiano.
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