Italian Cuisine

Homemade Potato Gnocchi

Gnocchi are referred to Italian potato dumplings made with potato, flour and eggs. These are tossed or made in various ways. Try out the Foodnawaab way. Have a look at the video and enjoy.

Ingredients Qty

Potatoes 2

Egg (slight beaten) 1

All Purpose Flour 50-100gms

Salt

Pepper

For the sauce:

Garlic (fine chopped) 3 cloves

Shallot (fine chopped) 1

Tomato (diced finely) 1

Chilli flakes 1/2 tbsp

Tomato Puree 2 tbsp

Tomato Ketchup 2 tbsp

Oregano to taste

  1. In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.

  2. Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.

  3. Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.

  4. Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.

  5. Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.

  6. Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.