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Potato gnocchi (dumplings)

Potato gnocchi (dumplings)

Potato gnocchi (dumplings)

In Argentina, there is a belief: if you eat a large plate of gnocchi (dumpling) on ​​the 29th, putting a banknote or coin under it, then next month there will be no money problems!


1 kg of potatoes
1 1/2 cup flour
1 teaspoon of salt
1 egg, slightly beaten

Potato gnocchi (dumplings)


1. Heat the oven to 200 ° C. Make holes in the potatoes with a fork (pierce each potato 6-10 times depending on size). Bake potatoes for 45-60 minutes until they are soft (check with a fork). For best results, turn potatoes in half an hour to the opposite side.

2. When the potatoes have cooled slightly, peel them and rub them on a coarse grater into a large bowl. Add lightly beaten egg and mix thoroughly with a wooden spoon.

3. Mix the dough, adding a little flour. When all the flour has been used, lay the dough on a surface sprinkled with flour and continue to knead with your hands for about another 5 minutes.

4. Then form a ball from the dough and divide it into 6 parts. Take 1 part and roll out a 2 cm thick sausage from it, cut it into pieces 2.5 cm long. Now the gnocchi is ready and you can already cook them. But…

5. Traditionally, gnocchi are made ribbed. To do this, press each piece of dough to the finger with the concave side of the fork, and then roll the dough back onto the fork with your finger. To get it quickly you have to practice a little. If the dough sticks to the fork, dip it in flour.

6. Spread the formed gnocchi on a flour-sprinkled baking sheet or other surface in one layer.

7. Then gently pour the gnocchi into boiling salted water. After all the gnocchi float to the surface — cook them for about 1-2 minutes. Catch gnocchi with a slotted spoon so as not to damage them.

8. Melt butter in a skillet over high heat. Fry gnocchi in it for about 3 minutes. Sprinkle with grated cheese and cover to melt the cheese.

9. Put on plates and sprinkle with freshly ground black pepper.

Potato gnocchi (dumplings)

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2 комментария to “Potato gnocchi (dumplings)”

  1. […] dish belongs to the English cuisine. I suggest you try to cook potatoes that way for the festive […]

  2. […] BEEF. Cold beef is a very useful thing in the kitchen: it goes to salads  and sandwiches, and with some sauces it […]

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