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Eggless Potato Gnocchi
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
5 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Medium Asterix Potatoes8 unit(s)
- Wheat flour1 cup
- Salt1 coffee spoon
- Olive oil1 to taste
- Cook the whole potatoes in their skins in a large pot with plenty of water.
- Go testing the point of the potato with a knife, when the knife passes softly on the potato it can turn off
- Peel the potatoes using running water and a knife, being careful not to burn yourself.
- Mash the potatoes well with a fork or with a masher if you have
- If the potatoes are too dry, add the cooking water little by little.
- Knead well even so you don't have balls!
- Let cool for 10 minutes
- Meanwhile, bring a large pot of water and salt to a boil.
- Add the wheat flour, salt and oil to the mashed potato
- The dough must be consistent enough to make the rolls and not sticky so make it calmly, don't knead and don't add too much flour because it's overcooked.
- Sprinkle wheat flour on a clean countertop, make the rolls and cut them to shape the size of the gnocchi
- Slowly cook in boiling water until the balls rise, drain and have the refractory with the sauce that will be served nearby.
- Serve immediately with sauce and herbs of choice :)
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