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Learn how to make the best potato gnocchi in just 20 minutes

Learn how to make the best potato gnocchi in just 20 minutes

This recipe is very easy to make and is a very delicious hot dish to eat during the winter season.

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The 29th of each month serves as an excuse to prepare some potato gnocchi. This dish with a curious tradition is very simple to prepare.

This rite began in Italy in the 18th century and moved to the Río de la Plata, after the growing wave of immigrants during the 19th century.

According to legend, Saint Pantaleon, a Christian martyr, in his youth healed the sick in Veneto, a region in northwest Italy. On July 29, who would later become a saint He was received by a family of fishermen who invited him to eat gnocchi.

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Traditionally, gnocchi is eaten every 29th of each month.

Traditionally, gnocchi is eaten every 29th of each month.

La Española Oils

Potato gnocchi recipe

The preparation of this recipe is very simple and requires few elements. The dish is made up of gnocchi and a sauce, which is traditionally usually bolognese.

Ingredients

These are the necessary ingredients for the potato gnocchi:

  • 1 kilo of potatoes
  • 200 grams of flour
  • 1 egg
  • Salt to taste

These are the necessary ingredients for the bolognese sauce:

  • Tomato puree, 1 medium box
  • Ground beef, 300 grams
  • Onion, 1/2 unit
  • Green pepper, 1/2 unit

Preparation

To prepare this dish you must follow a series of steps:

  1. First, it must cook unpeeled potatoes in a pot with boiling salted water for 20/25 minutes. They must be easy to pierce with a fork.
  2. Afterwards,You must drain and peel the potatoes when they are hot and make a puree. Then let it cool a little.
  3. Next, flour and egg must be added. The technique consists of putting the puree in a bowl and adding the flour as it is mixed. Later, add the egg and continue kneading until the mixture is homogeneous.
  4. On a floured surface, assemble the gnocchi approximately two centimeters, and prick them to create the grooves.
  5. Finally, cook the gnocchi in a pot with boiling water and salt. You don’t have to pull too many so they don’t stick together. Once they rise to the surface, they are ready.

Source: Ambito

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