Gnocchi
Prep time
Cook time
Total time
There is nothing like the soft but savory, fluffy but satisfying authentic pasta dish called gnocchi. People sometimes get confused, asking, "What is gnocchi?" Is it a pasta or a dumpling? Whatever it is, this signature Italian dish will have your mouth watering in no time. This dish is a version of gnocchi that is particularly popular in Abruzzo and Veneto.
Author: Ariana Cicatiello
Recipe type: Dinner
Cuisine: Italian
Serves: 3 servings
Ingredients
- 4 or 5 medium potatoes, yukon or russet
- semolina flour
- pinch of salt
Instructions
- Start by boiling 4-5 potatoes until they are very soft. Let cool a few minutes
- Peel the skin off of the potatoes and press them through a potato ricer.
- Sprinkle a pinch of salt and as little flour as possible over the potatoes. Add just enough so that you can handle the dough without it being too sticky. Knead the flour, salt, and potatoes together until a firm but slightly sticky dough is formed.
- Let the dough sit for ten minutes.
- Cut off a small section of the dough, roll it out into a thin dough rope about the length of a cutting board and cut half inch pieces of dough.
Make sure that they are not too big. Each piece will be a gnocchi! - If you like, you may keep the shape of the gnocchi the way they are or use a fork to create ridges. To do this, place your fork upside down on the table and roll each gnocchi over the teeth of the fork.
- Put your pot of water to a boil and gently put the gnocchi in. When they rise to the surface of the water they are ready!
- Guide your little gnocchis to a lovely plate, pour over your favorite Italian sauce and share with everyone around you!
Recipe by Vegaprocity at https://vegaprocity.com/2015/05/make-signature-italian-dish-vegan-3-ingredient-potato-gnocchi/