Gastronomixs

Gnocchi

The classic Italian preparation made from potato.

Makes 2.6kg.

Gnocchi

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Ingredients

2

kg

potatoes (floury)

4

 

eggs

200

g

Parmesan cheese

400

g

flour

As needed:

 

salt and pepper

As needed:

 

flour

As needed:

 

olive oil

Preparation method

  • Boil the potatoes in salted water until tender.
  • Use a potato ricer to purée the boiled potatoes.
  • For this recipe, you need 1800g of the potato purée.
  • Mix the 1800g of potato purée with the eggs and the Parmesan cheese.
  • To finish, mix in the 400g of flour and season to taste with salt and pepper.
  • Sprinkle flour over the workbench and roll the dough into thin ribbons of about 2cm thick.
  • Slice the ribbons into 2cm pieces and roll over a gnocchi board.
  • Cook the gnocchi in water seasoned with salt until tender.
  • Then fry the gnocchi in olive oil until golden brown.

Serving suggestions

  • Delicious with beurre noisette with sage and garlic
  • For a classic composition, serve with ragù and gremolata.
  • Perfect in a composition with components of pumpkin, sage, and duck.

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