Potato Dumplings

Here is my recipe for tasty homemade potato dumplings for about 5 people.

Ingredients:

• Potatoes 1 kg
• Eggs 1
• Flour 280-300g
• Salt 5g

Procedure:

In a large pot, we boil 1kg of potatoes without peeling them, checking the cooking with a skewer. When the potatoes are well cooked, drain them, peel them and mash them with a potato masher. Mix the obtained 200g of sifted flour, 1 beaten whole egg and a pinch of salt. On a clean and floured surface, we quickly knead by hand to form a firm and homogeneous but soft mixture. If necessary, while kneading, add a little flour.

Divide the mixture, taking a little at a time, and form small fillets with a diameter of about 2-3cm and cut them into many 3cm long cylinders. To give the gnocchi the classic shape useful to make the sauce stick to the surface, drag them one by one on the tines of a fork, making a light pressure with the thumb. 

Place them, well separated from each other, on a tray with a floured cloth and proceed with the cooking. To cook them, pour them in plenty of boiling salted water. As soon as they come to the surface, the gnocchi are ready to be drained and seasoned to taste. 

Tips:

•  Peel and pass the potatoes while they are still hot and do not work the mixture too much, otherwise the gnocchi will become hard during cooking.
• Pay close attention to the ratio between potato and flour, which can be modified if the potatoes are particularly moist, but without overdoing it with flour so as not to have a gummy dumpling after cooking.
• To have some funny coloured gnocchi, we can add tomato sauce, cuttlefish black or spinach to the mixture.
• We can keep the potato dumplings, still raw, on the cloth for a couple of hours at most. In this case, they will have dried in the air and we will have to cook them for a few minutes.
• To preserve the gnocchi for a long time, we can freeze them by putting the tray in the freezer and after about 30 minutes we can transfer them into a food bag.
• We dress our gnocchi to taste: melted butter and sage, tomato and basil or with a refined walnut pesto.