Potato gnocchi

Potato gnocchi

In Piedmont where potaoes are a staple food, one of the tastiest local dishes served is based on potato gnocchi Simple to prepare, their tastiness derives from the quality of potato used, in this case old ones.

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.