- 500 g. of potatoes
- 150 g. of wheat flour
- Your favorite sauce (vegan pesto, for example)
To cook the potatoes, heat a pot with water, calculating that the potatoes should be covered. When it starts to boil, add the potatoes with their skin on (so they don’t fall apart). You have to let them cook for about 40 minutes or so (depending on their size). They must be well cooked, which we will check by pricking a knife.
Once cooked, peel the potatoes while they are still hot. If you let them cool, they peel worse.
Put the cooked potatoes through a masher, a masher or similar. We can also finely shred them with a grater and mash them with a fork. This step is important so that the dough for our potato gnocchi is very homogeneous.
Add the flour little by little while mixing the dough. When we have added all the flour, we will knead well until we get a uniform texture.
Give the dough a cylinder shape and let it rest for 10 minutes covered with a clean cloth.
On a floured surface we cut pieces of the dough and make long cylindrical strips 1 finger wide.
We cut the strips at a distance of about 2 cm to make each “gnocco”.
Finally we can give it the traditional shape with the help of a fork. One way is simply to mark some grooves on the table. Another way is to take each gnocchi and pass them one by one while turning it over the tines of the fork. This way, they will have a dimple on one side and ridges on the other. The reason for these markings is to allow the sauce to soak into the gnocchi better. In Italian kitchens, a grooved board is usually present to facilitate this work.
Cooking the potato gnocchi: Heat water in a pot and when it comes to a boil, add the gnocchi. If the pot is not big enough, it will have to be done in batches. When they begin to float they will be ready, so we will remove them with the help of a slotted spoon and add the next batch, if that is the case.
Add the hot sauce and serve immediately.
< p>The recipe does not have salt, because the sauce that we use to bathe the gnocchi will already be salty to taste.