Rezept Gnocchi basic recipe like in Italy
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Gnocchi basic recipe like in Italy

You will see that the basic recipe for gnocchi is not difficult at all and you can cook it cheaply too. A true Italian classic fresh & homemade enhances any dish immensely. You should not wait long and try it out.

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INGREDIENTS for 1 serving
  • 1 kg potatoes, floury cooking
  • 100 g flour
  • 1 tablespoon salt
  • 1 egg
  •  
Category
ORIGIN
Italy
DURATION
 60 MINUTES
Difficulty
EIER-KOCH
Recipeworld(s)

PREPARATION Gnocchi basic recipe like in Italy

Of course, you can / may and should buy and eat gnocchi from the refrigerator (as a so-called convenience product). It can be namely, admittedly not all manufacturers, quite useful culinary experiences conjure. However, one is not always in a hurry and so it is also possible to try out this basic recipe. I don’t want to say that it would be cheaper to cook the Eapfistockerl yourself, but you get a „feeling“ for your food. You can feel the consistency of the dumplings on your fingers, and later you can enjoy them in your mouth.

What do I want to say with it? Sometimes you can and should do it yourself. Have fun with the head cinema 😉

But now let’s get started with the production of the gnodshis. Or were they Nottschiss? However, could also be Nnjockis…. what do I know ^^

Cook the cleaned potatoes including the skin until they are really soft and let them „steam out“ a bit – that is, the last liquid should come out of the potatoes in the form of steam. Do not let them cool down, but peel them while they are still very warm. I strongly advise you to use a clean kitchen towel to avoid burning your noble grabbers.

WERBUNG

Put a big pot with plenty of water on the stove and bring the water to boil. If you are unsure what I mean, I recommend my instructions for preparing classic hot water. When it boils, don’t forget to add salt.

After that you press the boiled but still warm potatoes, which will be used for the noodles, through a Kartoffelpresse  or mash them with a Kartoffelstrammer . With the latter, you just have to work very well and carefully so that there are no too large pieces of the base pear later in the gnocchi.

Make a crater in the middle of the fluffy potato mountain, add the egg, the salt and only half of the flour for now and start kneading on a well-floured work surface (our grandparents always liked to use a so-called Nudelbrett  here, so that the actual surface of the kitchen stayed nice and clean). If you feel that the potato dough is too sticky or wet, add more flour.

Then divide the dough into 4 pieces and these 4 pieces again into 4 pieces. You should then, if I have not miscalculated, have 16 pieces of dough in front of you. You „wutzel“ (turn) these into potato snakes about 2 centimeters thick. From these you cut 2 centimeter wide pieces. After each cut potato sausage, sprinkle the gnocchi with a little flour.

Now it is up to you how to proceed. You can either throw them into the boiling water or you can press the tines of a fork into each piece of potato dough. This looks much more authentic and has the advantage that more sauce can stick to the potato candy.

No matter what you decided, you still have to cook them. Add the raw gnocchi to the already simmering water and let them dance in it until they float to the surface. This will take about 2 minutes. So stay with it and watch carefully.

After that, drain them or put them directly into a prepared sauce with a slotted spoon .

TIPP FOR Gnocchi basic recipe like in Italy

If you want the gnocchi from this recipe to be firmer, add 100 grams of semolina. Now you are equipped for endless pleasure in an infinite number of variations. If you use the search of my food blog, you will find some recipes with gnocchi. Like gnocchi with blue cheese.

  • PUBLISHED
    10/2021
  • VIEWS
Last updated on 14.10.2021
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