Homemade Potato Gnocchi
(0)
55 min
Under an hour
Kifli Kukták
Készítsen otthonában igazi, pihe-puha olasz gnocchit! Ez a hagyományos burgonyás tészta recept egyszerű alapanyagokból készül, és garantáltan leveszi a lábáról a családot. A házi készítésű gnocchi textúrája összehasonlíthatatlan a bolti változattal – próbálja ki kedvenc szószával vagy csak egy kevés zsályás vajjal!
Ingredients
Preparation method
Peel the potatoes and cut them into smaller pieces to cook faster. Place them in salted water and boil until tender (approx. 15-20 minutes). After cooking, drain and let them cool slightly.
Mash or press the cooked potatoes through a ricer until smooth and lump-free. Add the flour, egg, salt, and a pinch of nutmeg to taste. Knead by hand to form a smooth dough. The dough should be soft but not sticky. If it's too sticky, add a little more flour, but be careful not to make the gnocchi too tough.
Divide the dough into several portions. From each portion, form ropes about 1.5 cm in diameter. Cut the ropes into small pieces (approx. 2 cm long); these will be the individual gnocchi. For a traditional look, gently press each piece with a fork to create ridges – this helps the sauce adhere better.
Chef's tip
Use high-starch, 'C' type potatoes for the best texture.
Gnocchi are best when the potatoes are still warm when you prepare the dough.
175 min
