Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish.
What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth texture, soft and palatable, and that have the slight taste of potato and not the annoying flavor of flour?
In this recipe we’ll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a safe and satisfactory result on the first try.
DirectionsStep 1) – Wash the potatoes with their skin under fresh water. Then cook them in a large pot with plenty of water. Occasionally, feel with a fork to check the cooking (from 20 to 40 minutes, depending on the size of the potatoes). When they are cooked, drain and peel them.
Step 2) – Place the flour on your work surface and make a well in the center then put the potatoes in a potato masher and mash-up, slowly at the beginning, to let out the excess water. Repeat this until all the excess water will be output from the holes. This way the potato masher have to release only the puree.
All this operation is worth to prevent the dough to soften too much: if this is your case, don’t make the error of compacting it by adding more flour. The best flavored potato gnocchi are those with less flour as possible. If the dough is still too soft, add a teaspoon of starch, but NOT flour.Step 3) – In a plate beat the egg with a fork. Then add a pinch of fine salt and 2 tablespoons of the beaten egg (this way yolk and egg white are portioned in equal amounts).
Resting time is important for many reasons: they completely cool and slightly dry out on the surface. This step is necessary so that gnocchi can retain their shape even after cooking.
In fact, if you put immediately potato gnocchi into the boiling water, they can glue to each other.
On the contrary, if you leave gnocchi rest more then half an hour, they may dry out and become dark and hard. The ideal resting time is around 20 minutes, maximum 30.
Gnocchi cooking should be made in a large pot with plenty of salted water. Gnocchi are dipped into boiling water after being slightly shaken by the flour. Do not stir too much during cooking and especially do not do it quickly. Potato gnocchi are ready when they come fully to the surface.
So drain them few at a time, with a perforated ladle (not with the colander!). Place them into a bowl with the seasoning you prefer (eg: melted butter, sage and lots of parmesan or pesto alla genovese or bolognese sauce or fresh tomato sauce). Stir slightly and serve.
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