GNOCCHIS MINUTE: the easy recipe

The  gnocchi (from Italian dumpling meaning dumpling) is pasta prepared with a mixture of wheat flour, potatoes and eggs.

In the XNUMXth century, Laurent de Médicis was already praising gnocchi. The term would come from the Venetian gnoco, designating a node in a fabric, attested from 1339, itself derived from Nocchio  or "wood knot". The gnocchi of tantifla (potato in Occitan) is a specialty of Nice.

After being poached for a few minutes in boiling water, gnocchi are small bites with a soft consistency and a delicate taste.

Level of difficulty: easy
Preparation time : 15 min
Rest time :  30 min
Cooking time : 35 min
Total time : 1 min 20h
Ingredients:  6 people
500 g potatoes (preferably floury)
150 g flour 
2 tbsp. to s. beaten egg (about 1/2 egg)

Preparation:

  • Place the potatoes with the skin on in a saucepan of cold salted water.
  • Cook for about 30 min until the fork digs easily into the flesh.
  • Take out and drain the potatoes. Remove the skin that should come off easily.
  • Put the peeled apples immediately in a grinder.
  • If mashed potatoes are wet, dab with paper towels.
  • Once the puree is obtained, let cool 2 to 3 min in a large bowl.
  • Once warm mashed, add half a beaten egg and flour in the center.
  • Mix very quickly just to assemble the different ingredients and fOrmer a compact ball.
  • Sprinkle the work surface with a pinch of flour.
  • Cut a piece of dough. Roll out the dough and make a sausage the thickness of your thumb. 
  • Slice all 2 cm so that small cylinders are obtained. Leave the balls in a square shape or roll into balls.
  • Take a lightly floured fork and slide the meatball inside, pressing lightly with the index finger.
  • Once your back is scratched, let it slide gently.

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  • Continue until the dough is completely used.
  • Let stand at room temperature for 20 at 30 min.

Cuisson:

  • Prepare a large saucepan filled with water. Add coarse salt.
  • To heat.
  • Immerse the meatballs. Do not turn during cooking. The gnocchis are ready when they come to the surface.
  • Drain with a perforated spoon. 
  • Brown in a skillet over high heat for a few minutes, adding a sauce or simply butter and parmesan. 
  • Servir chaud.

Quote about cooking:

“We only do well what we love. Neither science nor conscience shapes a great cook. " 

Colette

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