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  • Basic dough for potato gnocchi recipe

Basic dough for potato gnocchi recipe

Posted on Mar 30th, 2022
by Matthew
Categories:
  • Recipes

Basic Dough for Potato Gnocchi recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Basic dough for potato gnocchi recipe. Read more below.
Basic dough for potato gnocchi recipe, recipe Rating: 4.5
Number of votes:103



Ingredients

500 g baking potatoes, washed, unpeeled
white flour
salt, to taste

Instructions

Cook potatoes in lightly salted water until tender. Cooking time depends on the type and size.

When ready, drain, peel and mash them through a potato ricer and place on a board.

It is important that the purée is farily dry rather than too smooth. Season with a bit of salt and as much white flour as necessary to make the dough soft enough not to stick to your fingers.

Cut off a piece of the dough and coat your hands with flour. Roll the dough into a long cylinder about the thickness of your index finger. Then cut the cylinder into pieces about 3 cm long. Sweep the dough lengthwise toward you, pressing against the board with your fingertips. This will make each piece curl up, taking the shape of a little shell. But they can be formed into any desired shape.

Repeat until all the dough is used. Then place the gnocchi on a flat surface sprinkled with flour. Cook as soon as possible.


Preparation time:

ca. 40 min
Grade of difficulty:
medium
Calories per portion:
n/a

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Reference: Basic dough for potato gnocchi recipe

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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