Basic dough for potato gnocchi recipe

Basic Dough for Potato Gnocchi recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe is a guide to making the perfect basic dough for potato gnocchi. Gnocchi are delightful Italian dumplings, light and fluffy in texture, made with a combination of potatoes and flour. With this recipe, you will learn the art of creating soft and pillowy gnocchi from scratch. Whether you choose to serve them with a simple tomato sauce or a creamy pesto, these homemade gnocchi are sure to impress.

Keywords: potato gnocchi, homemade, dough, Italian, fluffy.

Basic dough for potato gnocchi recipe details

Basic dough for potato gnocchi recipe, recipe Rating: 4.7
Number of votes:116 

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