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Potato Gnocchi

di Academia Barilla

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Potato Gnocchi
50 minutes


First course

Emilia Romagna

Ingredients for 4 people

¾ cup flour
1 pound potatoes
1 egg
2 ½ tablespoons butter
2/3 cups grated Parmigiano Reggiano
salt to taste

Preparation 45 minutes preparation + 5 minutes cooking
1. Place unpeeled potatoes in a pot of salted water to cover them by no more than 1 inch

2. Bring to a boil and then simmer for about 30 minutes until tender (when easily pierced with the tip of a knife)

3. Cool enough to handle

4. Peel and pass through a ricer or food mill onto a floured pastry board or work surface

5. Mix the hot mashed potatoes with flour, egg and a pinch of salt

6. Divide dough into 3 sections

7. Add a little more flour if necessary, depending on the type of potatoes

8. Gently roll each section into a long log about ¾ inch in diameter, keeping the work surface floured

9. Cut each log into ¾ inch sections with a floured knife

10. Press each piece of dough on the floured tines of a fork with a floured thumb forward against the tines, letting gnocchi drop onto a floured towel

11. Repeat this process for the remaining dough

12. Boil the gnocchi in a large pot of salted water

13. Remove with a slotted spoon when they float to the surface

14. Serve with melted butter and grated Parmigiano Reggiano