Gnocchis
Gnocchis. I like this served with a simple garlic butter sauce and some oregano, basil, and black pepper. I might have an idea about why reviewers have disagreed on how much flour this recipe needs: It depends on how much water the potatoes absorb during cooking. Gnocchi (/ ˈ n (j) ɒ k i / N(Y)OK-ee, US also / ˈ n (j) oʊ k i, ˈ n (j) ɔː k i / N(Y)OH-kee, N(Y)AW-, Italian: ; singular gnocco) are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including flavourings of herbs.
Ingredients
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Prepare 1 kg of potatoes
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It’s 1 of egg
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It’s 300 g of flour
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You need to taste of Salt
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Prepare of Oil
Steps
- Preheat oven to 200^c,wrap the potatoes individually in aluminum foil and back in an oven until tender,say about 40 minutes.grate the potatoes In a bowl,don’t mash the potatoes as you want to have an even mixture without lumps..
- Break the egg and add a pinch of salt.add two handfuls of flour and mix into potatoes until absorbed or until you make a dough.
- Turn the potatoes into a floured surface and slice a small pieces off from the dough ball and roll out into a rod.using a knife cut the gnocchis into smaller pieces..
- Place the gnocchis on to a tray dusted with a little flour.throw gnocchis into abundant boiling salted water.when they rise to the surface they are ready to serve.scoop them out with a sieve,shake off the water and dizzle little oil over them so that they don’t stick to each other..
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- Serve with minced chicken sauce or any sauce of your choice..
Boil potatoes until they're tender and grate them to make the base of the dough. Mix in flour and an egg to form a soft dough. Gnocchi (pronounced NYO-kee), small, tender dumplings made with potatoes, are an excellent alternative. When made properly, they're light and tender, with a slight chew. They're fantastic with all sorts of sauces, from a simple tomato sauce to the richest meat sauce.
