Chef Gianluca Deiana Abis: Gnocchi Di Patate
Prep. time: 30 minutes
Cook Time: 3 minutes
Difficulty: 2 out of 5
3 large potatoes 2 cups of All purpose flour
1/2 cup of grated Parmesan cheese
black pepper qb
Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
Using a peeler, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed. Add salt and black pepper. Put some of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining flour close by in case you need it. Knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Let dough rest for 20 minutes. Shape the dough into a round disk with your hands, then transfer it to a lightly-floured cutting board and sprinkle the dough lightly with flour. Using a knife, cut the dough into even pie wedges. Then using your hands, gently roll out each wedge out into an even log, approximately 3/4-inch wide. Cut each log into individual bite-sized little gnocchi squares. Roll each piece against the ridged wooden paddle to make ridges; transfer to the baking sheet.
Meanwhile bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently. Cook the gnocchi until tender, about 3 minutes after they rise to the surface. Strain and serve immediately with a good pasta sauce.
Store covered in the fridge for up to three days, or freeze uncovered and separated on a tray until solid, then transfer to freezer bags or containers for up to three months.