Chi si loda si imbroda, he who praises himself befouls himself (who knew proverbs were so appropriate!). Yet, let me tell you, the potato gnocchi we made in our last class were delicious – and fun to make. Well, maybe they didn’t look perfect, some were bigger and some smaller but che importa, who cares? I can tell you, nobody noticed while we were eating them! E poi, vuoi mettere la soddisfazione!!? What a satisfaction!
Here is the recipe, which I took from Giallo Zafferano, one of the most famous food blog in Italy. Here is what you’ll need, ecco cosa vi serve:
Ingredienti (for 4/5 people)
- 1 kg (about 2 pounds) potatoes –PATATE
- 1 egg – UOVO
- 300 gr (10.5 oz) flour – FARINA
- 7 gr (0.2 oz) salt– SALE
Rinse and cook the potatoes in abundant water, for about 30-40 minutes. Drain and peel while still warm and mash them using a potato ricer. Add salt, flour and the egg stirring well using a spoon and then your hands. Your mix should be soft but not sticky. Make it into a ball and let it rest for 15 (quindici) minutes.
Divide the dough in about 5 smaller pieces, place them on a floured working surface and roll them in ropes approximately 1 inch thick. Cut each rope into 1 inch pieces and if want to give them the super look, using the prongs of a fork leave a dent on them (if you don’t, they will still look good, I promise). Place them on a lightly floured baking sheet.
Bring a large pot of salted water to a boil and carefully put in the gnocchi. You’ll know they are ready when they float to the surface. Drain and add your favorite sauce. We used an arugula pesto, sundried tomatoes and parmesan cheese. Buonissimi, guardate!!
Non dimenticate, don’t forget! The letter pair GN in Italian has a special pronunciation similar to the sound “ni” in the English word onion. Even easier, think about the better known word lasagna. The G is silent!!