Introduction
- By: Luc
- Cuisine: Italian
- Type: Pasta
- Serves 2
Ingredients
- 1 Medium size sweet potato (Could be a regular potato)
- 1 egg
- Around 1 cup of flour (I use Tipo "00" flour)
- 1 tablespoon of butter
- 1/4 cup of milk
- Pinch of salt
- Pinch of Nutmeg
- 1 Ziploc bag
Method
- Peel and dice the potato
- Place in salty boiling water and cook until done
- Remove from the water and mash the potato
- Mix with the egg, milk and butter
- Tip for the next step, do not manipulate the dough too much or it will be tough
- Start adding the flour little by little, use a fork or spatula to mix the dough. The desired consistency is to have a dough that doesn't quite have enough flour. The more flour, the less fluffy the gnocchi will be
- Transfer the ingredients in a Ziploc bag and place in the freezer for 10-15 minutes
- Boil some salty water and keep the stove on maximum
- Take out the dough and cut a corner of the bag with scissors
- Squeeze the dough out and cut the dough with scissors
- When the gnocchi are floating, they are ready and need to be scoped out of the water
- To avoid them from sticking together, mix a small quantity of sauce immediately or add a small quantity of olive oil