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The term indicates the GNOCCHI pieces of dough to form round prepared with boiled potatoes mixed with flour, or prepared with other ingredients.

The best known and classic are the potatos gnocchi, but the types of dumplings are many and differ both for the ingredients used for the method of preparation of the dough.

Abstract:
This recipe and method of preparation of gnocchi I was handed down from my grandmother who told me everything step by step giving me some tips for a safe successful GNOCCHI !!!
For the success of the Gnocchi must have some tweaking:

- The choice of potatoes is critical to the success of the dumplings. Potatoes be selected are those with white flesh because they are "mealy".

We must choose, however, the old potatoes, new being very watery absorb too much flour making Gnocchi chewy.

- The cooking of the potatoes must be made to fire is not strong, in order to avoid that the peel is then slit and that the potatoes be imbued with water, for 20/30 minutes from the start of boiling. To make sure of the degree of cooking potatoes just pierce the potato with a fork and if you feel resistance until the center is cooked.
- The work must be done when the mashed potato is warm and it must occur quickly before the mashed potato to cool.
- The amount of flour to be used is purely indicative seen that each potato has its absorption capacity therefore better to start with a small dose and then gradually add the other.

INGREDIENTES FOR 4 PEOPLE:
800 grams of potatoes,
Approximately 400 grams of flour "00"

A method for preparing Gnocchi:
After washing the skin, cook the potatoes in a pot with cold water to be boiled over medium heat for 20/30 minutes after boiling.

After being drained from the water, immediately peeled the potatoes are still hot and mash with a potato masher just dump them on floured surface with 250 grams of flour.

Working with your hands until the dough is smooth and elastic consistency but that does not stick to your hands.

Once you get the cake of potatoes, cut in half to check that there are no holes or tears and is Slightly porous

Form the dough (adding another 150 grams of flour if needed) many cylinders about 1.5 cm wide and cut into pieces of approximately 2 cm

Lay potato gnocchi on floured surface....

So, place in boiling water, add salt and let down only one dumpling in order to make the proof of consistency is that of salt. Just let yourself be pampered with salt and consistency, slide the gnocci from the pastry and calarli in boiling water.

As the gnocchi will return to the surface, drain with a slotted spoon

Transfer potato gnocchi in a pan and then season them as in the recipe......AND....




.......BUON APPETITO A TUTTI!!!

Giuditta