Gnocchi
Delicious potato gnocchi.
Tip: These can be easily prepared in bulk and frozen for storage. Arrange gnocchi on a plate, put them in the freezer for an hour so they’re solid enough to not stick anymore, then put back into a plastic bag to freeze to completion. To cook them, put the frozen gnocchi directly into boiling water.
Source: https://www.chefkoch.de/rezepte/2686161421308955/Typisch-italienische-Gnocchi.html
working time:60 min waiting time:10 min vegetarian vegan
Boil Potatoes
| Amount | Name | Note |
|---|---|---|
| 1000 g | Potatoes |
Boil and peel the potatoes.
Make Dough
| Amount | Name | Note |
|---|---|---|
| 100 g | Durum Wheat Semolina | |
| 500 g | Flour | |
| 1 pinch | Salt |
- Add semolina, salt and some of the flour to the potatoes in a bowl.
- Stamp the potatoes. This is easier in a flat-bottomed bowl.
- Add the rest of the flour, keep stamping.
- On a countertop, knead the dough until it is nicely smooth. This will take some time, take a break to let the ingredients rest to get them to combine better.
Form Gnocchi
- Take chunks of the dough and roll into ropes, about as thick as a thumb.
- Using something like a scraper, cut the ropes into gnocchi.
- Dust with flour to prevent them sticking together.
Cook
- Carefully put the gnocchi into boiling salted water. The water shouldn’t be at a rolling boil so they don’t fall apart.
- They’re done once they float to the water surface.
- Take them out of the water and drip off using a skimmer.