2023-08-21 11:57:20
– Potato gnocchi pressed to be thrown into boiling water
New potatoes or not, the basis of a traditional Italian recipe.
AGI
Posted today at 1:57 p.m.
Gnocchi belong to the great Italian tradition, like knödels to Austrian culinary habits. They are born by mixing finely mashed potatoes with flour before turning into small balls (large ones in Austria). In fact, gnocchi can also be made with wheat semolina or bread crumbs. But let’s only worry about the potato version, the subject of this recipe.
We are inspired for the latter by the advice of Nadia Santini, three-star chef of the dal Pescatore, in Canneto sull’Oglio near Mantua. She recommends steaming the potatoes, taking care to stop the cooking as soon as you can pierce them with the tip of a knife. If they become too soft the final result will not be optimal. It is essential to crush them immediately with a potato masher. Then immediately incorporate the flour along with the beaten egg, finely grated nutmeg, salt and pepper. An operation that must take place very quickly, because the more you work the dough, the softer it becomes. It will then be necessary to add flour, which must not exceed 20% of the weight of the potatoes. When the dough is homogeneous and still hot, it is separated into large balls which are rolled to obtain cylinders 15 mm in diameter. We then slice portions 2 cm long, marking the surface with the floured tines of a fork using the thumb. These gnocchi undergo a first cooking in simmering water. As soon as they rise to the surface, scoop them out with a slotted spoon and place them in ice water to cool them. They are served warmed in a fragrant broth or, better still, by sautéing them in foaming butter.
Ingredients for 4 persons: 500 g potatoes, 100 g flour, 1 egg, nutmeg, salt and pepper.
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