INGREDIENTS 

For the pastry:

1Kg. Potato

250/300 gr. of flour type ‘00’

One teaspoon of salt

 1 egg “if needed”

 INTRODUCTION

          In order to make perfect compact potato gnocchi (little Italian dumplings) we need farinaceous potatoes, the type with "white paste".  They’re perfect for our recipe because they mash well preventing the formation of lumps. Neither yellow paste potatoes (too high density) or new ones (too low density) are good for the pastry also because they contain more starch.

          In addition, seasoned potatoes are even better as they have lost a good part of the water, leading to a dry pastry and a consistent dough, witch is a prerequisite for avoiding the gnocchi from falling apart during the cooking.

          It’s not always necessary to add eggs, but only when the potatoes are not old or their not the right quality. It mustn’t be forgotten that this last ingredient, if added, will give your dough a better seal, but it will also give a retro taste to the gnocchi not always pleasing to everyone.

 METHOD

          First wash the potatoes carefully, and then place them in a large pot, taking care to cover them completely with cold water.

          Place the pot on a stove over a high heat and when it reaches the boil, we count 30/40 minutes.

          The cooking of the potatoes can be checked by inserting a fork or a toothpick into a potato. The potatoes are ready for the next step when fork or toothpick penetrate easily.

          Once ready drain them in a colander, and let them cool down just little. As soon as they get warm, peel them and place them in a bowl.

          With a potato masher start passing them, still warm, obtaining  mashed potatoes and placing them on a wooden work surface or table.

         Our secret, handed down by my grandmother, is to let the mashed potatoes cool down, but not completely, before adding the flour. By doing otherwise, the puree would absorb a greater quantity of flour.

          Prepare our fountain with the mashed potatoes and then start adding, with one or two times, the flour to the potatoes. Last add the egg, if you haven’t used the proper potato, and begin to knead quickly with full hands all the ingredients until everything is blended to form a soft and uniformly thick pastry.

          To avoid making gummy dumplings, we mustn’t have to work them too long, in order to avoid activating the gluten present in the flour.

(Attention, depending on the quality of our potatoes it may not be necessary to use all the flour, and in any case, we mustn’t try  to exceed the 30% of weight of the potatoes’ we used).

          While kneading we’ll use the finger testing in order to see when the pastry is ready. Pressing with our finger on the dough it shouldn’t leave a hole but a simple imprint. In this way we will know that the dough is ready for the next step of our recipe.

         Now dust the table, or the pastry board, with some flour and put the mix on top of it.

With a knife begin cutting portions of the pastry and make, by rolling under our hands on the work surface, many long loaves of the diameter that you prefer, and in any case not more than 1.5 cm..

          This operation is easier if done with well-floured hands in order to prevent the pastry from sticking to them.

          Finally put five or six loaves of dough next to each other and using a long rigid, sharp knife, cut off pieces not longer than 2 cm.

          To avoid making them stick together, while being prepared they should be lightly dusted with flour.

          At that point put them on a paper tray or a floured tray covered with baking paper (or a cloth).                    Lightly sprinkle them again with flour. Always try to keep them from sticking together.

          Once finished, the “gnocchi” should be left to rest for about 15 minutes and preferably should be eaten as soon as possible.

COOKING

          Again we take the pot and fill it with water, add the salt as needed and  place it on the stove over a high heat.

          As soon as it starts boiling, we begin dipping the “gnocchi” into the pot, a few at a time, taking care of not making them stick together.

          Once all the gnocchi are immersed the flame is moved to medium-high.  Important is to mix them slowly and briefly, with a long-handled wooden spoon.

          As soon as the gnocchi come to the surface, with the help of a skimmer, first remove, then drain, and transfer them to a bowl.

           Immediately season as desired (with a good ragù recipe or a light tomato sauce and basil recipe, taken both from our web site “The Secrets of Abruzzo”).

           Last but not least, sprinkle them with plenty of cheese. We recommend to eat them when still warm.

 BUON APPETITO!

          UNDERNEATH YOU CAN DOWNLOAD THE RECIPE STEP BY STEP IN PDF FORMAT AND,  EVEN THE SUMMARY CARD FOR ALL FRIENDS OF THE SITE “THE SECRETS OF ABRUZZO”.