INGREDIENTS
- 1 kg potatoes
- 500 g wheat flour
- 100 g grated Parmesan
METHOD
1
Peel the potatoes and cut them into even pieces. Boil them until soft
2
Mash the potatoes and leave to cool
3
Add the wheat flour and cheese until the mixture is smooth and uniform
4
Form long rolls with the mixture and cut into 2 to 3cm pieces, dip in flour to avoid sticking
5
Cook the gnocchi in boiling salted water
6
When the gnocchi rise to the surface of the water (floating) remove them with a slotted spoon
7
Choose your favourite sauce to serve with them (tomato, bechamel or pesto)
TIPS
– Put the potatoes in cold water to start cooking
– Squeeze the potatoes while still warm
– Make and cook the dough on the same day