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Homemade gnocchi with potatoes
Description
Homemade gnocchi are simpler than you think. With just a few basic ingredients, you'll have a soft, tasty pasta that goes well with any sauce, including a cherry tomato sauce flavoured with garlic. This recipe is a step-by-step guide to making homemade gnocchi, even during the week.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Place the unpeeled potatoes in a large pan of cold salted water. Bring to the boil and cook for about 25 minutes until tender.
2. Drain them, peel them and pass them while still hot through a food mill (fine mesh).
3. Leave the purée to cool.
4. Stir in 100 g flour, egg yolk and salt. Knead gently, then gradually add the rest of the flour until you have a soft, non-sticky dough.
5. On a floured surface, divide the dough into 4 pieces. Roll each into a ball about 2 cm in diameter, flatten slightly and cut into small cushions.
6. Lightly flour the gnocchi and leave to air for 15 minutes.
7. Bring a large pan of salted water to the boil. Plunge in the gnocchi. When they have risen to the surface, drain them using a skimmer.
THERMOMIX® METHOD.
