La Mozzarella In Carrozza

Home made Potato gnocchi, soft and delicious.

Yields: 3   Cooking Time: 1h   Diff: Medium
- 600g Potatoes
- 150g all-purpose Flour
- Pinch of salt


Yeah, that's true. You can buy them because it's more quickly and cheap. You also have a wide choice: There are small gnocchi or bigger ones, potatoes or pumpkin gnocchi. Vegan and not. So, why should you prepare gnocchi at home? Very simple: because they're so good, genuine and make the difference. Give them a chance and you will learn to do them without problems!


A - Place the potatoes in a large pot and cover them with cold water. Bring to boil and cook for about 20 minutes. Drain well and let them cool. Once peeled use a potatoes ricer to smash each potato directly on the flour you put on a clean countertop.

B - Sprinkle with salt and start gradually to incorporate all the flour. You don't need additional flour at this point. Too much flour will make the consistency of your gnocchi hard.

C - Cut dough into pieces of 100g and roll each piece into thick ropes. Using a knife or a pastry cutter start to make gnocchi placing them on a dish you sprinkled with some durum wheat flour before.

D - If you want, use a fork or the specific "rigagnocchi" to create ridges. Once ready it's better if you immediately cook them. You can also cover them with a paper towel and let them rest till it will be lunch time. Don't put gnocchi in the fridge.

Gnocchi are perfect with fresh tomatoes and basil. Try them "alla sorrentina", with mozzarella cheese... Irresistible!

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