Gnocchi (basic italian )

gnocchi

i was at a dinner

she tried to do this dish

it's not a complicated recipe

then she let them cool down already on the wood table

the recipe is simple: potatoes and flour

but the “potato” this is the secret. the potato make the difference. it should be

gnocchi

di potato

flour

salt

the potatoes. until

peel and mash the potatoes on a table

add half the flour and knead the dough. continue to add flour during the kneading

add flour untill the dough it will be quite and

roll it and cut it in big stripe

roll each in a long long sausage

put a couple of rolls close to each other

cut

the gnocchi keep the sauce just because of the “grooved shape” so that´s why it is so important

when you'll have done…spread all the gnocchi on the table and add a lot of flour so they are not goimg to to each other

divide the gnocchi in different batches of pieces

cook one batch at the time. let the gnocchi slide down gently in the water and stir really gently

wait untill the gnocchi will come up and take them out. put them in a big bowl already preapare

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gnocchi

roman

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potato

i work as a freelance commercial and editorial photographer specializing in food and interior subjects

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when i was a kid

i tried to ask her

now the most important phase of this preparation: the shaping…

in the mean time

don´t worry

j 1st may

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hi

i love to cook

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