September 4, 2021

Potato Gnocchi

Origin :

Gnocchi is a Italian type of pasta which also known as “macaroni.” The most common of which is classic potato gnocchi. The most famous potato gnocchi that are known and loved world-wide date back to the sixteenth or, more likely, seventeenth century—well after Spanish explorers brought potatoes from South America and introduced them to Italian kitchens. In the nineteenth century, Italian cuisine, published a recipe for potato gnocchi prepared in exactly the same way that we see today. Every region in Italy, especially in the north, has its own gnocchi variation and its own specific sauce or serving style.

Ingredients :

For 4 Servings
12 potatoes	3 large egg yolks
Unsalted butter	1 tsp freshly ground black pepper
2 tsp kosher salt, plus more as needed	1 ½ cups all-purpose flour
Sage leaf

Directions :

Bring a large pot of salted water to a boil. Add the potatoes in the pot.
Cook until tender but still firm, about 15-20 minutes. Drain and set aside until cool enough to handle.
Peel the potatoes and mash with a fork or potato masher. Add the salt and pepper and mix well.
Combine mashed potato, flour and egg in a large bowl. Knead until dough forms a ball.
Slice the dough into 4 parts. Roll out 1 part into a long rope, cutting in half and working with half at a time on a lightly floured surface.
Place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
Bring a large pot of lightly salted water to a boil. Drop in the gnocchi and cook for 30 seconds. And take out from the water.
In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
Serve hot.