Categories: Main courses

Homemade gnocchis

Ok, here we love Italian food, and of course, gnocchis. So we wanted to share a recipe, but we need to confess that most of the time, we bought them ready-made to save time.

So after we considered the matter, added our grain of salt, all got our hands dirty, fought with flour, we did ask ourselves if all this work was worth it.

And the answer is YES!! They are crispy, they are tender, they melt in the mouth and they have a real taste.

They also can be frozen in advance… They are perfect!

For 6 people

1,5kg (3 lb) of potatoes
450g (3^1/2 cups) of all-purpose flour
+300g (2^1/2 cups) to shape the gnocchis
1 egg
Cherry tomatoes
1 piece of parmesan cheese
Olive oil
basil
Fleur de sel,
Ground pepper

Peel the potatoes and cook them in boiling water until fork tender.

In a large bowl, finely reduce the potatoes to a purée and let cool. Add 300g (2^1/2 cups) of all-purpose flour and begin to knead the ingredients into a dough. Add the whole egg beaten with a fork and mix. Then add the rest of the flour and continue to knead until the dough forms a ball that no longer sticks to the hands. Take portions of dough and shape them into rolls, 1cm (0,4 in) in diameter, on a floured work surface. Then cut the rolls into pieces, 2 cm (0,8 in) wide.

To shape gnocchi, take a piece, briefly roll it between hands, place it on the work surface and press it with two fingers. Then fold the gnocchi over itself and gently press on it with a fork, roll it a quarter turn and press it again. Place the shaped gnocchi on a clean floured cloth.

When all the gnocchi are shaped, let them stand for ¼ an hour.

Then plunge them into boiling water. When they rise to the surface they’re done. Drain.

Into a frying pan, stir the gnocchi with olive oil, until golden brown, so they will be tender-crisp.

Dress on plates with quarters of cherry tomatoes, a pinch of fleur de sel, ground pepper, chopped basil, shavings of fresh parmesan cheese and a drizzle of olive oil.

Serve immediately.

Plate: Origine Chocolat @ Bernardaud

Fabrice