How to make gnocchi
Genuine, light-as-a-feather gnocchi from Italy
Nutrition and extra information
Nutrition: per gnocchi serving
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For the sauce
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Well-liked in both Italian and British cookery, sage has prolonged, grey-green leaves with a slightly…
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Cook the potatoes and reduced them complete in their skins into a pan of salted boiling water, carry back to the boil and simmer for 10-15 minutes until finally just soft. Check with a sharp knife – you ought to have to push the knife in, it should not slide in very easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too a lot water. Peel them rapidly, as the cooler they get, the significantly less fluffy they become.Hold them in a tea towel to peel as they are hot.
Utilizing a mouli on a medium setting, press the potatoes into a bowl. Pass the potato by way of the mouli a 2nd time, letting it fall on to the function surface. This second pressing is to make certain that the mixture is lump free of charge, and also lets more air in. If you don’t have a mouli, you could use a potato ricer, but only if it has modest holes, and you could need to push the potatoes by means of three times to get the proper texture.
Make a hollow in your pile of potatoes, then pour in the egg and sprinkle in excess of some of the flour. Start to mix almost everything with your hands, including a lot more flour but as minor as you can get away with (you want the flavour of the potato to come by means of, rather than that of the flour).Perform carefully and speedily, as the more you handle the dough, the more difficult and bouncier it will turn out to be. You need the exact same lightness you would use for pastry.
You should now have a soft dough that holds collectively, doesn’t really feel sticky and can be simply shaped. Just before you progress, examine the dough by cooking a number of gnocchi to see how they carry out (see Valentina’s tip, right).
Divide the dough into 3 equal pieces. Roll a piece at a time into lengthy, thumb-nail thick cylinders on a lightly floured surface, once more working lightly and rapidly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don’t want the gnocchi to stick.
Cut the dough into thumb-nail extended lengths. Some men and women don’t bother to form and pattern them, but just cook them as they are. However, the shaping and patterning provides a hollow on a single side and a pattern on the other that permits the sauce to cling better, and also tends to make every piece recognisable as a gnocco (a single gnocchi).
Roll the gnocchi in a minor flour. Holding them very lightly, kind every single into a little concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go via the prongs), then guidebook each one so it tumbles away from the fork. Use your thumb as a guidebook and your fingers to select and curl the gnocchi up. Spread them on a massive board until required.
Bring a big, deep pot of salted water to the boil. Doing work with a couple of at a time (will not cook a lot more than you can cope with at once, see tip, correct), drop in the gnocchi and listen for the superb kissing noise they make as they go in. Let them cook for two minutes, in the course of which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste – they need to be soffic e leggeri (soft and light), the gnocchi equivalent of al dente.
For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a handful of seconds until finally they darken somewhat. Lift out and drain on paper towel. For each and every man or woman put twenty gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a tiny melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.