Potato gnocchi
Simple to prepare, their tastiness derives from the quality of potato used, in this case old ones.
In
Piedmont where potaoes are a staple food, one of the tastiest local dishes served is based on potato gnocchi.
Preparation and ingredients:
- To prepare the gnocchi, boil the potatoes in their skins (1/2 kg for 3-4 people), then peel and mash them.
- Add a pinch of salt and 100 g flour.
- Work until a smooth, even dough is obtained.
- Make long rolls from the dough of about 1 cm diameter, then cut the rolls crosswise into small, even pieces.
- Sprinkle them with flour and make a small dent in each with the ball of the thumb, or alternatively press each gnocco lightly over the back of a fork to give it a ridged effect.
- Drop the gnocchi into boiling water. They are cooked when they rise and float.
They can be served with various sauces. We suggest a special and splendid one of mushrooms and shrimp fried in a little butter.
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