I realize that the recipe for this dish is not very difficult to find elsewhere or anything particularly special, but the gnocchi are and will always be my favorite dish and therefore could not miss. A simple dish that helps to empty the pantry when the potatoes are a bit 'antiquated (but not shoot me please!! Indeed valuable advice not to sprout the potatoes must be kept in a container covered with a cloth). The dumplings have conquered the palate of my child when on Sunday after church we went to dinner with my paternal grandmother, and since then there has been a special place in my heart. Today, to say the truth, the queen's scepter the gnocchi has undoubtedly my mother-in-law Marisa and that's why I recommend the recipe that can only be his. (To be fair one of the dumplings is one of Staff of collection of my mother-in-law!)
Ingredients for the dough for 4 people
Potatoes 1kg (if antiquated better! otherwise have to be lucky .. with potatoes is always a lottery)
300g white flour + a bit 'for the pastry 1 egg
Salt
Preparation Boil the potatoes
in their skins in salted water, drain and let cool. Peel the potatoes and mash conl'apposito chess (when I had one I did with the bottom of a glass). On floured workbench preventivamnete mix the mashed potatoes, flour, egg and salt until dough is soft and elastic. Once completed the mixture one at a time detach small portions and, again on floured surface, shape of a sausage doe ciorca 1.5cm diameter. With a knife, cut the sausage into small pieces of dough from 2.5 cm to esaurure the dough. The most difficult task but absolutely necessary, as the piece of dough, stop being a simple crude piece of dough and turn into a cabinet and delicious dumpling is to turn on a wild fork or the back of a classic cheese grater. I personally prefer a fork, sprinkle with flour and advice after each step. Arrange the gnocchi on a floured surface spaced so that they do not stick. For cooking, I recommend using a rather large pot and boil a lot of salted water (tip: As soon as the water boils aggiurngere a bit 'of oil in order to prevent the dumplings from sticking during cooking or draining!) . As soon as the water is boiling throw the dumplings, just come to the surface is ready !!!!!
Dressing ... suggestions:
A classic butter and sage .. does not cover the delicate flavor of the potatoes.
gorgonzola , as David likes to do ... sciogniere in a frying pan a piece of gorgonzola white and soft with a little milk until a smooth cream.
sauce, any kind of sauce. The dumplings are fine with everything !!!!!!!!
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