Gnocchi is a traditional dish of northern Italy. It is a variety of pasta, but unlike pastas that is familiar to us, the dough is made with boiled potatoes. In northern Italy, due to a relatively cold climate, the cultivation of potato crops proved to be more favorable than that of cereals. That is why Gnocchi is so popular in this area, it has been a favorite dish of the peasants for centuries.
In other regions of Italy you will also find different ingredients for gnocchi, such as polenta, bread dried crusts, pumpkin, spinach, etc. However, potato gnocchi is a favorite dish of Italians, and not only. Of course, there are many opinions about the technology of preparing Gnocchi - whether to cook or bake potatoes or add eggs, etc. You can easily prepare this dish with our recipe and trust us, you will enjoy it.
To prepare two large-sized servings of Gnocchi, you will need:
Select potatoes of equal size and cook until ready (20-30 minutes). Peel when hot, smash it with fork and masher. You can grate it on a fine grater, the potatoes should not be cold. Quickly mix flour, salt, pepper, add lightly beaten eggs. Stir until the ingredients are combined. Do not process the dough too much. Divide into 4 parts, add a little flour as needed, give each part a cylinder shape and press into small pieces. Boil water, add salt.
Prepare a sauce - it can be cheese, tomato sauce, Bolognese, pesto or just butter and salvia, which is the most common sauce for Gnocchi in Italy.
Put gnocchi into boiling water. When it boils and comes to the surface, simmer for 30 seconds. Place in a pan / saucepan with a sauce, simmer for 1-2 minutes, stir and spread on plates. Grate Parmesan to your taste.