John Myers
Ingredients for 4 servings:
- 1 kg potatoes, mostly waxy
- 500 g flour
- 100 g semolina
- some salt
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
Basic recipe for the perfect gnocchi
Boil the potatoes until tender but not falling apart. Peel while still hot and press through a ricer. Immediately mix with flour, semolina, and salt (season to taste) and knead into a smooth dough. Add a little more flour if needed. Let the dough rest a little. Form the dough into rolls about the thickness of your thumb, then cut off pieces about the width of your thumb and shape as desired. I only rolled them once in my hand to create a groove in the middle for the sauce. Let them simmer in boiling salted water. When the gnocchi float to the top, they are done.
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