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Potato Gnocchi
| <% 'ADV_ORGANIZER 1.0 | formato, categoria, base, altezza, unico, disposizione, voto, dove, numero,tipo,refresh,output response.write(organize_adv(0,categoria,120,240,,,10,,1,1,1,)) %> | Ingredients (per 3 person) 600g potatoes, 200g of flour, 1 egg yolk. |
Put the potatoes with the skin and possibly the same size, in a pot full of cold water. Cook them for about 45 minutes cooking time obviously depends on the size of the potatoes, when the tip of the fork will come with ease in one of them the potatoes are ready.
Remove potatoes from water, peel and crush with the schiacciapatate on a spianatoia on which you have already put the flour, add the egg yolk and mix vigorously.
Obtained a soft dough, cut into four or five pieces and each make a "salami" which should be plenty floured and cut into pieces. Now with each passing fast-moving piece on fork, so as to give the grooves of the prongs on one side and the other shrinking with the imprint of the finger, as the dumplings are ready, place it on a clean kitchen cloth and dust of flour.
Put in a pot of water, when it starts to boil and pour salt on canvas of dumplings, leave in water for two or three minutes, then colarli and season with plenty of sauce and a sprinkling of parmesan.
Proposal by: Giulia
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