in Italy

Gnocchi

updated

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Ingredients for 1 servings:

  • 850 g potatoes
  • 500 g flour, smooth
  • 100 g semolina
  • n. B. Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

egg-free

Boil the potatoes with their skins on until they are soft but not falling apart. To test, press them lightly with your thumb. Peel the potatoes and, while they are still very hot, mash them and mix them with the flour and semolina to give the gnocchi a bit of a chew. Mix until you have a dough that isn’t too wet. Then roll out the dough and cut it into gnocchi about 1.5 centimeters long. Place these in boiling salted water. As soon as they float to the surface, they are ready.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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