It is a popular dish of my region (Rimini, Romagna - Italy). It is an old recipe, you can find it in the Artusi, the cookbook by Pellegrino Artusi a 19th century literary critic turned cook, that is a cult and an household name here in Romagna. Gnocchiâ€™s taste is delicate and pleasant and even if it belongs to the legion of poor dishes, all people, no matter their age, love it.
- 1 kg of potatoes
- 400g flour
- 1 egg
- pasta sauce (ragĂą - that is meat sauce or tomato sauce): heated
- grated Parmesan cheese
- Peel the potatoes and cut into chunks,
- Boil the potatoes until soft. Put the potatoes in to a large bowl and let them cool down a bit.
- Put the flour into a food mixer. Add the potatoes and then with a potato masher mash the potatoes and flour together.
- Then add the egg. At this point with the food mixer mix slowly until it becomes thoroughly combined. The dough should be damp but firm.
- Immediately form the gnocchi by pinching off a piece of dough and rolling it in to a long roll about 1 cm thick, then break it into 2 cm lengths (use additional flour to prevent the gnocchi being too sticky)
- Gently press the back of a fork on each of them so to make little hollow, this will help later marry the gnocchi with the sauce.
- Repeat until you have used all the dough. Do it as fast as you can (the more you wait the harder the work).
- Now cook the gnocchi in boiling water (use a large pot) and when they are done drain them in a colander, put in a large dish, add the heated sauce and mix.
- Ladle in bowls and if you like add grated parmesan cheese.
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