The Murlo Estate recipe of the week: Potato Gnocchi

Ingredients:  1kg potato; 300gr flour; 1 egg; Salt; Your favourite sauce

Method

Put the unpeeled potatoes in a large pot. Fill the pot with enough cold water to cover the potatoes and cook until they are completely tender, generally 30 to 35 minutes.

Drain and leave until cool and then mash the potatoes on a work surface using a potato ricer or masher. Sprinkle over the flour, add the egg and some salt. Mix with your hands until the flour is moistened and the dough starts to clump together – depending on the potatoes you may need to add a little more flour.

Tear off a piece of dough about the size of a large lemon and with the palms of both hands, and roll it into a sausage about 2cm thick reflouring the work surface as needed. Slice into about 3cm lengths (you may decide the size of your gnocchi according to your tastes). While cutting all your gnocchi, sprinkle the ones you have cut with a little more flour to prevent sticking.

Cook your gnocchi in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. Remove with a slotted spoon and add them to a pan with your favourite sauce.

If you want to see the video with the procedure just click here.

Buon appetito!

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