Homemade gnocchi Ingredients: People - 1 pinch of - nutmeg - 250 g of - flour - salt - 1 knob of - butter - pepper - 500 g of - potatoes - 1 egg yolk.
Utensils：
- 1 Wooden spoon- 1 Oven- ovens 1 fork- 1 knife- knives 1 Set 3 frying pans- best frying pans 1 saucepan- pots and pans 1 kitchen scale- scales
Total time: 1h20 Preparation: 45 min Rest:- Cooking: 35 min
Phase 1
Cook the potatoes in boiling salted water for around 25/30 min until they are very tender.
Phase 2
Peel them then mash them into a puree. To leavecool.
Phase 3
On a floured work surface, form a well with the puree. Place the egg yolk, pepper, salt, nutmeg and some of the flour in the center. Mix with your fingertips, gradually incorporating the flour. You should get a non-sticky ball.
Phase 4
Take part of this ball and roll it like a more or less thick sausage depending on the size of the gnocchi you want to obtain. Cut sections of approximately 2cm. Transform each section into a ball. Place each ball on the back of a fork and exert a little pressure with your thumb on the back of the ball to give the shape of the gnocchi.
Phase 5
Place them separately on a cloth.
Phase 6
Boil a large quantity of salted water and gently add the gnocchi. The latter are cooked when they rise to the surface (around 2/3 min).
Phase 7
Melt the hazelnutof butter in a pan and brown the gnocchi until they are golden brown.
Utensils：
- 1 Wooden spoon- 1 Oven- ovens 1 fork- 1 knife- knives 1 Set 3 frying pans- best frying pans 1 saucepan- pots and pans 1 kitchen scale- scales
Total time: 1h20 Preparation: 45 min Rest:- Cooking: 35 min
Phase 1
Cook the potatoes in boiling salted water for around 25/30 min until they are very tender.
Phase 2
Peel them then mash them into a puree. To leavecool.
Phase 3
On a floured work surface, form a well with the puree. Place the egg yolk, pepper, salt, nutmeg and some of the flour in the center. Mix with your fingertips, gradually incorporating the flour. You should get a non-sticky ball.
Phase 4
Take part of this ball and roll it like a more or less thick sausage depending on the size of the gnocchi you want to obtain. Cut sections of approximately 2cm. Transform each section into a ball. Place each ball on the back of a fork and exert a little pressure with your thumb on the back of the ball to give the shape of the gnocchi.
Phase 5
Place them separately on a cloth.
Phase 6
Boil a large quantity of salted water and gently add the gnocchi. The latter are cooked when they rise to the surface (around 2/3 min).
Phase 7
Melt the hazelnutof butter in a pan and brown the gnocchi until they are golden brown.