Think homemade gnocchi is hard?
Well no. Not only is it easy to make, but it's delicious.
We prepare them as we want and, parmesan on the gnocchi, we save on the price of ready-made packets!
500g floury potatoes (Bintjes are ideal)
100g of flour
1 egg
salt
1. Boil your potatoes with the skin on.
2. Peel them and mash them while still hot.
3. When they have cooled, add the flour, egg and a little salt.
4. Work this dough with your hands, like a pie dough.
5. If the dough seems dry, add a little water, if it seems too soft, a little flour.
6. Work your dough into small "boudins" (like with modeling clay), then cut sections.
7. Make small lines with a fork on each gnocchi.
8. Let your gnocchi air dry for at least 1 hour, 2 hours if you can.
9. Cook your gnocchi in lightly salted simmering water.
10. The gnocchi are cooked when they rise to the surface.
11. All you have to do is drain them and dress them as you wish.
Make larger batches and freeze them to save time for future meals.
Cathy's tomato sauce is ideal to accompany the gnocchi, with a little parmesan (yum).
Otherwise, in Carbonara or simply with butter and green salad.
Bon appetit!
