Gnocchi
Preparation: 60 mins
Cooking: 8 mins
For 2 servings
Ingredients
- 400 g floury potatoes
- 50 g wheat flour, type 405
- 50 g semolina
- 1/2 tsp salt
Instructions
- Preheat the oven to 200°C.
- Bake the potatoes in the oven for 40–50 minutes until tender. Let them cool completely, then remove the skins.
- Finely mash the potatoes evenly in a bowl. Add the flour, semolina and salt and knead with your hands into a smooth dough.
- Halve the dough. Roll each half into a log about 2 cm in diameter. Cut into pieces about 1–2 cm wide.
- Lightly press each piece with a fork. Place on a lightly floured surface, cover with a cloth and let rest for 10 minutes.
- Bring a large pot of well-salted water to a boil.
- Add the gnocchi to the boiling water. Once they float to the surface, remove them. Ideally, fry them immediately in a pan over medium heat with a little olive oil or vegan butter for about 5 minutes until golden.
About this recipe
Traditional Italian gnocchi can be made fresh at home with a little practice. They are also versatile and can be combined with pesto, tomato sauce or bolognese.