Gnocchi are Italian potato dumplings. They are very tasty both on their own and as an addition to the first courses. And if you cook them with aromatic herbs, the family will certainly ask for more!
It is necessary
- For 1 serving:
- - 2 large potato tubers;
- - 1 small yolk;
- - 2 tbsp. flour;
- - 0.5 tbsp. butter;
- - a small bunch of your favorite herbs;
- - pepper and salt to taste.
Instructions
Step 1
First you need to prepare the potatoes. To do this, bake the washed and dried tubers in salt in an oven preheated to 200 degrees. The readiness time will depend on the variety - check for readiness with a knife, which should easily enter the root crop.
Step 2
Cool the potatoes a little, but never completely. Peel it from the "jacket" and rub through a sieve to obtain a puree.
Step 3
Lightly dust the work surface with flour. Put the puree on it and add the yolk, finely chopped herbs, salt and pepper to taste. We begin to knead the dough, adding flour a little bit. The amount will also depend on how starchy your type of potato is.
Step 4
Roll the dough into a rope and cut into small pieces - about the size of a sweet cherry. Then we give shape to future products: we take a regular fork and put the ball closer to its base. Press lightly on half of the ball, pulling slightly to make grooves: this way the finished gnocchi will better contact with the sauce.
Step 5
Boil water and boil the gnocchi in it for about half a minute.
Step 6
Melt the butter from the skillet and add some more fresh chopped herbs to taste. Fry the dumplings on it for half a minute and serve!
