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potato gnocchi đ„
đ§đ·Brazil
âąView in original language
(PortuguĂȘs)
90 min(s)
8 servings
Thiago Gomes
@guinhorj- Ingredients
- Recipe
- Asterix potato (8 medium pieces)1500 kg
- Gems2 unit(s)
- Cup of wheat flour tea1 cup
- Salt to taste
- Wash, peel and cut the potatoes into large pieces of about 4 cm. Transfer to a medium saucepan, cover with water and place over high heat. As soon as it boils, add 1 œ tablespoons of salt, lower the heat and let it cook for 20 minutes, until soft - pierce with a fork to check the point.
- Drain the water well and pass the potatoes through a ricer while still hot, over a large bowl.
- When the mashed potato is warm enough to handle, season with 2 teaspoons of salt and add Œ cup (tea) of wheat flour. Mix well with your hands.
- Add the yolks and mix well. Gradually add the rest of the flour, kneading well with your hands, until you get the point of curling. To check the stitch, wash your hands and form a ball; if it doesn't stick to the hand, it's done. The amount of wheat flour used in the recipe can vary, but avoid adding too much, as the dough will still absorb more flour when modeling.
- Place a large pot of water over high heat. Grease two large baking sheets (or refractory) with oil. Once the water boils, mix in 1 tablespoon of salt.
- While the water is boiling, sprinkle the countertop and two baking sheets with flour. To model the gnocchi, with a portion of dough, make a roll of about 1 cm in diameter; cut into gnocchi of about 2 cm each. Transfer to the sprinkled baking sheets and repeat the procedure with the rest of the dough.
- With a slotted spoon, dip about 20 gnocchi at a time into the boiling water and cook until they rise to the surface. Remove the gnocchi with a slotted spoon, draining the water well, and transfer to a greased baking sheet. Cook all the gnocchi and then serve with the sauce of your choice. I made it with bolognese sauce.
- Tip 1: Spread the gnocchi still raw on a baking sheet and place in the freezer. Once hardened, transfer to a plastic bag and keep in the freezer for up to 3 months. When using, it's from the freezer to the pan: just dip in boiling salted water. To freeze portions, take into account that 30 gnocchi are enough for one person.
- Tip 2: If you want to cook the gnocchi and finish it later or the next day, dip the cooked gnocchi in a bowl of ice water before transferring to the oiled baking sheet. Cover with film and keep in the fridge until ready to use. To serve with a hot sauce, quickly dip into boiling water or brown directly in a skillet with olive oil.
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