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Chef Andrea Recipes

Potato Gnocchi

Method of preparation:

  1. Wash the potatoes and cook them with the rind
  2. When a knife pierce the potato easily is because it is ready.
  3. Remove from the pan and allow to warm.
  4. Remove the skins and mash the potatoes like to make a puree.
  5. On a floured surface pour the crushed and start working the dough adding salt, gradually the flour and finally the grated cheese.
  6. There is no exact amount of flour, you simply know that the dough needs to stay firm in ball format and without preaching hands.
  7. Remember to constantly flouring the surface where it is working.
  8. With the mass at the point, do snakes about the thickness of your thumb and cut into 3cm pieces.
  9. Round the edges and flatten the center with your finger or with a fork.
  10. flour a platter and place the gnocchi without touching each other and cover with a cloth, leaving at rest for 1 hour.
  11. In a large pan and put deep water to boil, and only when it reaches the maximum boiling point, go placing the gnocchi one by one.
  12. Stay close to the pot because they should be removed from the measure as they start to float.
  13. Remove one by one with a slotted spoon and add just over the sauce of your choice.