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Gnocchi di Patate

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Ingredients

Adjust Servings:
200/300 gr plain flour
1 pinch salt
1 kg red potatoes

Nutritional information

10g
Fat
15g
Protein
15g
Carbs
500
Calories
15g
Trans Fat
7g
Sugars

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Gnocchi di Patate

This is my Sunday mood!

Cuisine:

They are soft an explosion of taste!

  • Serves 5
  • Hard

Ingredients

Directions

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The Gnocchi is a kind of pasta for everyone , kids and adults! The Gnocchi can be served with strong meat sauce, with seafood, or with simple brownie butter, sage and parmigiano.

I was lucky enough to meet my great grandmum and the Gnocchi are the pasta that bring me back to her, when she made gnocchi during winter days. I will never forget she recommend me to use red potatoes instead of yellow one , because they are drier so they do not require too much flour for making soft Gnocchi…… and she needed very soft gnocchi, because she had few teeth!

Steps

1
Done
30 min

Potatoes

Place potatoes in a medium saucepan and add cold water to cover all. Bring to boil , season with salt and cook until fork-tender, around 25 minutes. Tranfer potatoes to a plate and leave to cool. After peel the potatoes and mash them with a masher. I recommend to prepare the potatoes the day before so they are perfectly dry and cold for the dough.

2
Done

Making gnocchi's dough

Pour the mash potatoes on a bench and add 200 gr of flour and salt and stir with your hands until combined. Cut the dough into 5 - 6 pieces, then roll out on a surface dusted with flour and shape them into 2 cm thick logs. Cut each long 2 cm pieces. You can gently roll gnocco onto a wooden gnocchi roller, so the ridges will trap the sauce for the joy of yours taste buds!

Annapaola

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