Gnocchi di patate:
A geneorous servng for 4
Ingredients:
800g potatoes
1000g water
Salt to taste
300g flour (type 00 if available)
1 egg
50g parmiggiano reggiano
Preparation:
Cut potatoes into pieces and add with water 30 mins / Varoma /speed 1
Remove, drain and to a clean bimby re-add potatoes and 50 g of flour 10 secs / speed 5
Add the remaining flour, parmiggiano, salt 10 secs /speed 3
Add onto a well floured surface and with floured hands divide into 2 and make half into a large ball
Divide again into smaller amounts and roll into a sausage shape with a a diameter of 2 cm.
Cut with a knife into small gnocchi pieces, roll into balls and with a fork imprint into the characteristic shape of gnocchi
Leave to cool in fridge
Add to boiling salted water (extremely gently) and once they have risen to the top, test to see if they are cooked through out.
Serve with Pesto alle Genovese
Hint
Use oven proof paper over the kitchen bench to prepare the gnocchi mixture.
The more flour the better!
