John Myers
Homemade Potato Gnocchi
The perfect homemade potato gnocchi recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes mainly waxy or waxy
- 25 g Potato flour
- Salt
- 2 tbsp Durum wheat semolina
very quick sauce
- Tomato paste
- Salt, pepper, garlic, thyme, water, olive oil
- Boil the potatoes, allow them to evaporate, peel them and press them through the potato press.
- Carefully mix the potato flour, semolina and salt into the potato mixture, do not knead too much, otherwise the dough will be tough.
- Now shape the gnocchi. Option 1: Take pieces the size of hazelnuts or walnuts from the dough, shape them into flat ovals and use a fork to make grooves on one side. Variant 2: Roll the dough into a diameter of approx. 3 cm and cut off pieces of the desired size, also press grooves into the gnocchi with a fork. Roll each gnoccho in a little potato flour.
- Bring the water to the boil and season with plenty of salt, add the gnocchi and let it steep for about 6-8 minutes. When you let it sit for a minute at the top, drain.
- Put the tomato paste in a hot pan and fry briefly, add sugar, garlic, salt and pepper. Slowly add a little water until the desired consistency is reached, sprinkle with thyme leaves.
- Serve the gnocchi with the sauce. Finished!!
- My onion clams with broccoli filling taste very good (see KB).
- Notes:!. Do not use floury potatoes, the gnocchi will not hold! 2. It is said that the potatoes should be cooked fresh, otherwise they will become too watery. I’ve already done it with potatoes from the day before – it works too, you just have to make sure that these potatoes are really dry. 3. Do not chop the potatoes with the blender, this will make the mixture very tough. 4. Mix the ingredients only briefly, this is not yeast dough! If you follow these steps, the gnocchi will be tender …
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