Crespina, gnocchi (potatoes Gnocchi) cooking class

What about Potatoes Gnocchi?

Our students from cooking classes in Tuscany adore them and always ask for some courses where learning how to prepare them.

Well, I can not blame them, potatoes gnocchi are delicious and,

if well prepared, they will remain in your head for a few days, followed by pleasing sensations.

Here you can see the gnocchi we prepared during a Private Dinner for a fantastic Canadian family group!

Potatoes gnocchi are not a difficult dish, but the balance between working by hands and ingredients is very important, otherwise you will have gnocchi too hard, or too soft, or even worse that become mushy in the cooking water.

Anyway, potatoes gnocchi (although they’re classic version) are only one of the ways of making GNOCCHI.

Maybe you can be interested in Ricotta Cheese Gnocchi or Gnudi Gnocchi …have a look at the recipes clicking on the name.

Ingredients (6 People):

1 Kg Potatoes
300 gr 00 Flour
1 Egg

Method:
 
Wash potatoes without peeling them, and put them in a pot with salted water. Let it boil about 15 minutes, drain them and, immediately (this is very important) peel, mash them and put them on a well-floured work surface.
Flour and knead, add a pinch of salt; when the mixture is firm but soft at the same time, add an egg and continue to knead until the dough is free of lumps and compact.
Now divide the dough into very long sausages (thickness of 2-3 cm) and begin to cut your gnocchi (quite quickly) with a floured knife placing them on a floured surface.

Finally, practice characteristics groove by sliding of the gnocchi on a grater and squeezing a bit, but not too much, very quickly.

Let rest your gnocchi for about 30 minutes, cook them in a pot with enough salted water and drain when they will rise to the surface. Prepare the sauce that you like (Pesto, Ragu, Pummarola, Bava sauce…) and dress your gnocchi.

Salva