ITALIAN-STYLE GNOCCHI
Portions : 6 - Preparation time : 1 hour
Ingredients
- 1.5 kg (3 lbs) coarse salt
- 500 g (17 oz) mealy or all-purpose potatoes, Bintje, Yukon Gold, Idaho or Russet
- 250 ml (1 cup) flour
- 1 egg
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Place the potatoes on a baking sheet coated with coarse salt, and bake for about 40 to 50 minutes, depending on size. The action of the salt will dry out the potatoes; touch them and if they feel empty inside, they're done.
- Once out of the oven, open them in half and scoop out the flesh with a spoon. Place in the bowl of a food processor.
- On another baking sheet, place the flour and roast until colored. Stir regularly during roasting. Then add it to the potato flesh, which should still be warm (not cold).
- Knead the gnocchi mixture using the paddle attachment or pigtail of your food processor, or using your hands on a clean work surface. Add the egg and continue kneading until you obtain a smooth, homogenous dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
- On a floured work surface, roll out long strands of dough, then cut them to form the gnocchi.
- In a large pot of boiling salted water (9g coarse salt/L of water), plunge the gnocchi into the water for 3-5 minutes. Serve with tomato sauce.
NB: Once detailed, the gnocchi can be frozen flat on a baking sheet, before being stored in a tin. To cook, plunge frozen gnocchi into boiling water for 5 to 7 minutes.
