Gnocchit
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Gnocchi are potato balls that are excellent but require quite precise preparation methods.
Ingredients for six
1 kg rosamunda potatoes (or other floury) 2 dl durum wheat;/strong>
– spinach
– salami
– fresh sage
– here are some tips to help you get started.a couple of sauces
Soak the potatoes in a saucepan with their skins on and leave to cool. Peel and break up the texture in a bowl. For best and airiest results, use a cutter or potato masher to run the potatoes through the bowl.
Gently beat the eggs and pour into the potatoes. Season with salt. Start whisking with a whisk THEN knead the käsin if you got a madeä potato snow.
Little by little, add the flour to the mixture, whisking all the time. When the machine starts to clot, pour the dough onto a floured surface where you can knead it to completion. The dough will get elastic. Allow the gnocchi dough to rest for 15 minutes.
Bring the dough into finger-thick soufflés. Cut with a knife into short pieces and cut into balls. Pull the ball with a fork against the fork blade to give the gnocchi their shape.
Cook in plenty of water for a few minutes. The gnocchi will rise to the surface. Dry for a moment and fry in a pan for a crispy surface.
Serve with a simple sauce or side dish.
Serve with a simple sauce or side dish.
