Gnocchi are small oval or round Italian dumplings. Potatoes are often used as the main ingredient for them. Gnocchi is boiled, served as an independent dish with various sauces or as part of a complex side dish, for example, along with mozzarella and boiled vegetables.
It is necessary
-
- To make gnocchi:
- 1 kg of potatoes;
- 3 large eggs;
- 300 g flour.
- To make the sauce:
- 300 g ripe tomatoes;
- 30 sage leaves;
- some olive oil.
Instructions
Step 1
Dip the jacket potatoes in salted water, bring to a boil and cook for 10-15 minutes. Remove the cooked potatoes immediately from the pan and peel. It is important to do this quickly, as the colder it is, the less lush the gnocchi will be.
Step 2
Shred the potatoes by passing them through a potato grinder. Repeat the procedure twice so that no lumps remain in the mixture. It should be airy.
Step 3
Knead the dough. Make a depression in the center of the potato mass, pour in the eggs and add a little flour. Knead the dough with your hands, gradually adding flour. Check for the correct consistency. The ideal dough for potato gnocchi is soft, non-sticky and pliable.
Step 4
Before continuing, form some balls and dip them into boiling water. If they don't fall apart and float to the surface, the dough is done correctly. If the gnocchi are too soft, add a little flour to the mixture. If they fall apart, then there are not enough eggs.
Step 5
Roll out the dough and divide it into 3 equal portions. Each piece should be rolled out into a long strip and cut into pieces the size of a fingernail.
Step 6
Dip the dough pieces in flour, form elongated balls and press them on the back with a fork.
Step 7
Pour water into a large saucepan, add salt and bring to a boil. Dip the balls in a few pieces and cook for 2 minutes. When the gnocchi rise to the surface, remove them with a slotted spoon.
Step 8
Prepare the sauce. Peel the tomatoes and chop finely. Heat a thin layer of olive oil in a skillet. The next step is to rub 30 sage leaves between your fingers. This will make it more fragrant. Fry the sage in olive oil until dark brown. Remove the leaves from the oil and pat dry on a paper towel.
Step 9
Add tomatoes and sage to the gnocchi before serving. Pour melted butter over the dish, sprinkle with ground black pepper and Parmesan cheese.
