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Potato gnocchi

Pasta90 minutes4 people250 calories
1/52/53/54/55/5 (2 votes)
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By Ascen Jimenez

potato-gnocchi

The potato gnocchi They are another of the typical preparations of Italian cuisine. It really is a type of fresh pasta and, although they are not difficult to make, shaping them takes time.

This weekend, a Facebook friend, Tiziana, asked us for the recipe and coincidentally caught me in the middle of the job. I have not wanted to let a long time go by and I publish it today. If something is not clear you just have to ask and, if necessary, we prepare others (there are a lot of varieties) with step-by-step photos.

Attention to the observations section. Read it before preparing them because it can help you.

And to serve them, I propose a ragout or a light tomato sauce. Both are also italian recipes.

Potato gnocchi

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With just a few ingredients we will get perfect potato gnocchi to serve with ragout, fried tomato or with our favorite sauce.

  • Ascen Jimenez
  • Recipe type: pasta
  • Calories: 250
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 800 g old potatoes, floury
  • 1000 g of tap water
  • shawl
  • 300 g of flour and something else to help us shape them
  • 1 egg of 60 g (better to beat it and add just that weight)
  • 50 g of grated cheese (it can be Parmesan, Grana ...)

Preparation

  1. We peel the potatoes and cut them into thick slices, as if they were to be baked. We put them in the varoma container. We put the water in the glass with a little salt, cover the glass and place the varoma container in its place. We program 30 minutes, varoma temperature, speed 1.

  2. When the time is up, we remove the varoma container from its position and put the potatoes in the basket to remove any water they may have. Carefully we dumped the water from the glass.

  3. Now we wash and dry the glass. Next we put in its interior 50 g of flour and the cooked potatoes. We program 10 seconds, speed 5.

  4. Add the rest of the flour (250 g), the egg, the grated cheese and a little salt. We program 10 seconds, speed 3.

  5. We put all the dough on a floured board and, with flour in our hands, we make a ball. Depending on the type of potato we use, it can be a more or less sticky dough. It is advisable to have flour nearby in case we need to add it.

  6. We take a portion of pasta and make a band-aid with our hands, rolling it on the board, until we obtain a “churrito” of about 2 centimeters in diameter.

  7. With the help of a knife or a spatula we cut it into small pieces, thus forming small gnocchi.

  8. If we want to decorate them we can use a fork, rolling each gnocchi by its teeth. They also sell utensils to create that decoration (I have a wooden one that you can see in the photo) but with the fork they also look very good.

  9. Cook them in plenty of boiling salty water. They will be ready in a few minutes, when they rise to the surface. We remove them with the help of a slotted spoon.

  10. We serve them accompanied with our favorite sauce.

Notes

It is essential that we choose the potatoes well. They have to be floury potatoes or old potatoes.[br][br]The ideal is to cook them as soon as we have prepared them. If we made them in advance (which I do not recommend) we would have to keep them on the same board on which we made them, with flour on the base and on the surface.[br][br]You can do without the egg. If you prefer not to add it (due to allergies, for example) you will have to add less flour. You can also not add the cheese.[br][br]As not all potatoes are the same, you may need a little more flour, it will depend on the amount of water your potatoes have.[br][br]If you want to make one try, you can do half. To do this, divide each of the ingredients by two. You will have to beat the egg and add only 30 g.

Equivalences with TM21

Thermomix equivalences

More information - Sausage ragout, Tomato "fried" without oil 

Source - Io e il mio bimby


Discover other recipes of: Rice and Pasta, International kitchen

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  1.   I xelo said
    ago 10 years

    Hello they are very good and since now there is time I make them with my daughter who she loves and we make them with squid in tritos and green sauce we add them 5 minutes before taking them out and they are delicious, thank you since you give me many ideas to continue like this
    kisses

    Reply to Xelo
    1.    Ascen Jimenez said
      ago 10 years

      That looks very good, Xelo. And it is true, it is a fantastic recipe to spend an entertaining time with children.
      Thanks for your nice comment.
      A hug!

      Reply to Ascen Jiménez
  2.   Claudia said
    ago 9 years

    I made them and they were perfect, today I am using the recipe to make them with Pumpkin, I hope they fit me well!

    Reply to Claudia
    1.    Ascen Jimenez said
      ago 9 years

      Thanks Claudia! Let's see how you have the pumpkin ones.
      A hug

      Reply to Ascen Jiménez
  3.   loli said
    ago 8 years

    hello ascen, I'm going to debut with the gnocchi, and I have a question, can they freeze?, thanks., a hug

    Reply to loli
    1.    Claudia said
      ago 8 years

      The noquis can be frozen, first they are separated on a tray to freeze them and then when they are very hard, individual portions can be made approximately between 20 to 25 units per bag.

      Reply to Claudia
  4.   Juan said
    ago 8 years

    I think that flour is short, I would put 450-500 flour.

    Reply to Juan
    1.    Ascen Jimenez said
      ago 8 years

      Hi John,
      It depends a lot on the type of potato you use. Mealy potatoes, rich in starch, are better and we will have to avoid new potatoes because they have a lot of water. The ideal would be to put 100 g of flour for every 300 g of puree ... but of course, everything depends on the potato used.
      A hug!

      Reply to Ascen Jiménez