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Chef Gianluca Deiana Abis: Gnocchi di patate/

Prep. time: 30 min

Cook Time: 25 minutes

Difficulty: 2 out of 5

Serve: 4-6


2 lb Potatoes 1 cup Flour

1 eggs 1 pinch of salt


Boil the whole unpeeled potatoes. The skin helps the potato not too absorb access water. Dry potatoes are good. Water potatoes are bad. Boil for about 20 minutes or until fork tender. Over-boiling will cause potatoes to become mushy. When potatoes are cooked, peel it and pass it through potato masher making it fall on a clean work surface. Add flour and using your hands, scoop out the center of your mound. Break egg into the center of the well. Beat the egg with a fork. Use your hands to combine ingredients, beginning to form the dough. Do not knead dough too much as it will not have required elasticity. Next, take portions of the dough you just made and shape It to long rope form of the right diameter for your gnocchi. Using a pastry cutter or non-serrated knife, cut dough ropes into 1-inch pieces. Cut ends at an angle.

Now you can choose to scrub gnocchi using a riga gnocchi, a fork or a grater. Place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favorite sauce and cook together for about 2 minutes.

Chef tips:

Be careful not over knead your dough and be weary of adding flour. Too much flour will give you hard gnocchi.

Knead just enough for the dough to come together, Dough should have a loose airy texture, not doey or dense.

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