Potato Gnocchi: An Original Italian Recipe

Potato Gnocchi: An Original Italian Recipe

Italian gnocchi is a dish that resembles lazy dumplings in a slightly different way. The starting place in gnocchi is occupied by a potato, which, when properly cooked, simply melt in the mouth. The dish traditionally takes the form of balls or small sausages and is served with sauce. Interesting? Then go ahead and try it!

Potato Gnocchi: An Original Italian Recipe

Ingredients for Potato Gnocchi:

Gnocchi

  • potatoes – 500 g
  • flour – 150 g
  • wheat flour – 12 tbsp. l
  • semolina – 250 g
  • salt to taste
  • ground black pepper to taste

Sauce

  • celery stalks – 2 pcs.
  • carrots – 2 pcs.
  • onions – 2 pcs.
  • canned tomatoes in their own juice – 100 g
  • tomato paste – 70 g
  • garlic – 3 cloves
  • dried basil – 1 tsp.
  • dried thyme – 1 tsp.
  • sugar to taste
  • salt to taste
  • ground black pepper to taste
  • vegetable oil – 3 tbsp. l
  • water – 250 ml
Cooking Potato Gnocchi

Cooking Potato Gnocchi:

Gnocchi

  1. As you can see, to prepare a dish you will need a very simple list of products. First, bake or grate potatoes. When it is cooked, carefully clean it, but do not let it cool at all. While it is warm, it needs to be mashed into gruel.
  1. Pour one teaspoon of salt and start kneading the dough. Add wheat flour spoon after spoon, about 150 g. See that the dough is easy to knead, so that it is not too hard. Therefore, flour should be added carefully. In this case, do not put too much dough in your hands.
  1. Wet your hands with cold water and start forming gnocchi. Naturally, you choose the form that you like best. For example, you can roll the dough into a sausage about 2 cm thick and cut the gnocchi also about 2 cm wide. Or you can just roll them into balls 3 cm in diameter.
  1. In order for the gnocchi to be softer and more tender, try adding a little ricotta and parmesan to the dough. This is only a matter of your taste.
try adding a little ricotta and parmesan to the dough
  1. Then fill the baking tray with semolina. The main thing is that it completely cover the surface of the gnocchi. The dish is slightly reminiscent of Raffaello candies at this moment! You can put them in the refrigerator for a while and start cooking the sauce.
  1. Place a spacious pan on the stove to make it easier to cook gnocchi. Usually they do not stick together, but the gnocchi should fit all at once. When the water boils, take the dish out of the refrigerator. Boiling water should be a little salted! It should be cook only 3 minutes, no more! In principle, the main course is ready and edible. However, without the sauce, it looks incomplete.

Read also: How to make pancakes simple and tasty

Sauce

  1. Take onions, peel and cut them into rings, and then into quarters. Cut the celery stalks into rings, and chop the garlic.
  1. Shred peeled carrots on coarse grater.
  1. Pour sunflower oil into a saucepan and heat it. Pour a small amount of thyme and let the aroma open. It takes about half a minute. The fire should be slightly less than average. Add chopped onions, carrots and celery. The onions should be fried until they become transparent.
  1. After that, add the canned tomatoes and a jar of tomato paste. Decide how many of them to add based on the appropriate consistency and taste characteristics. Then add sugar, salt, black pepper, herbs and 200–250 ml of pure mineral water. Mix all this well.
Pour tomato and vegetable sauce into a plate, and put hot gnocchi on top
  1. The saucepan should boil again on the stove, then reduce the heat to a minimum and put out the sauce for another 20–25 minutes. All ingredients should become completely soft and boil.
  1. Then, with a mixer or blender, beat our sauce until it become smooth. As soon as sauce boils, immediately remove from the stove. Cover the sauce so that the aroma does not evaporate. So the dish should stand for 10 minutes.
  1. Pour tomato and vegetable sauce into a plate, and put hot gnocchi on top. You can put them on top of the sauce and add butter to taste. This is not necessary, since they do not stick together and keep their shape well. Fresh basil leaves can be a profitable addition to the dish and its decoration.

Bon Appetit!

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