INGREDIENTS
1 kg of potatoes
300 g of flour
1 egg
salt
Rinse the potatoes and boil them for about 30 minutes or until they are very soft. Drain them, let them cool slightly, then peel them and pass them through a potato masher while still hot. Collect the puree on the work surface, a wooden pastry board, and add flour and salt (and optional nutmeg). Shell the egg and mix the ingredients, first with a fork and then with your hands, working the mixture without delaying too much but until you obtain a soft and non-sticky dough. Depending on the type of potatoes and therefore their humidity level, it may be necessary to add a little more flour, but without exceeding: too high a quantity makes the gnocchi tough.
When the dough is ready, cut it into 4-5 portions on the floured work surface. Take each portion and work it by rolling it until you obtain long sausages with a thickness of just over a finger. Cut them into pieces a couple of centimeters wide.
Continue in the same way until all the dough is used up. Now take the morsels obtained, round them on the palm of your hand and pass them one at a time on the appropriate tool, the rigagnocchi, or on the tines of a fork, pressing lightly with your finger, so as to obtain the classic slightly concave and ridged shape. Transfer them gradually onto a well-floured flat container, taking care to arrange them without overlapping one another. The potato gnocchi are now ready to be boiled and seasoned according to the recipe
credit video: @nonnanatalina_1935 da Instagram
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