Friday, May 24 2024

In this recipe we provide detailed instructions on how to make gnocchi from scratch, starting with boiling and mashing the potatoes, then combining them with flour, egg, and seasonings to form the dough.

We will guide you in shaping the gnocchi and cooking them until they are tender and ready to be paired with a rich and flavorful meat sauce.


 

 

 

SERVINGS:4

INGREDIENTS:

  • 1 lb potatoes
  • 1 1/2 cups all-purpose flour
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • Nutmeg, to taste
  • Olive oil
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 14 oz ground beef or a mix of beef and pork
  • 14 oz tomato passata
  • 1 cup red wine
  • Salt and pepper, to taste
  • Grated Parmigiano Reggiano cheese (optional)

 

METHOD:

TO MAKE HOMEMADE POTATO GNOCCHI FROM SCRATCH : https://cookingitalians.com/perfect-potato-gnocchi-from-italy-with-love/

 

Prepare the gnocchi:
Boil potatoes with skins on until tender (about 20-25 minutes).
Drain the potatoes, peel and mash them with a potato masher or fork.

Add the flour, egg, salt, pepper, and nutmeg to the mashed potatoes and knead until smooth.
Divide the dough into several pieces and roll them into logs about 1 inch in diameter.

Cut the logs into small pieces and, if desired, you can give the gnocchi their typical shape using a fork or a gnocchi cutting board.

Set the gnocchi aside while you prepare the sauce.

 

Prepare the sauce:

Finely chop the onion, carrots and celery.

Heat the olive oil in a saucepan and add the chopped vegetables.

Cook until tender.
Add the ground meat and brown it, breaking it up with a wooden spoon until well browned.

Pour the red wine into the saucepan and let it evaporate.

Add the tomato puree, season with salt and pepper, and cook over low heat for at least 30 to 40 minutes, stirring occasionally.

Cook the gnocchi:

Bring a pot of lightly salted water to a boil.

Drop the gnocchi into the boiling water and cook until they rise to the surface (about 2-3 minutes).

Drain them with a slotted spoon and transfer them directly to the saucepan with the sauce.

Gently toss the gnocchi with the sauce until well coated.

Serve:
Serve the gnocchi with meat sauce piping hot, adding grated Parmigiano Reggiano cheese if necessary.

Enjoy!

 

 

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