Making potato gnocchi at home is worth it, they have nothing in common with those dry and often hard semi-finished products, which I’m sure all of us have tried. These are fluffy and soft as cotton wool inside and literally melt on the tongue. Also a good recipe to make with the kids, they have a lot of fun preparing and tasting these .
- 500g potatoes
- 2 eggs
- 1 tbsp salt
- 220g flour
- Butter for spreading
- Peel the potatoes, cut into cubes and then boil in salted water for 15-20 minutes until soft.
- Then drain the potatoes from the water and let cool completely.
- Meanwhile, in a large saucepan, bring 2 litres of water to the boil.
- Then press the potatoes through a potato masher. Add the eggs, salt and gradually add the flour. Knead until a smooth but still slightly sticky dough forms.
- The dough must remain sticky to keep the yoghurt fluffy later, adding too much flour would make it tough.
- Flour a work surface and divide the dough into 6 pieces. Then roll each piece into a log and cut it into pieces about 1 cm thick.
- Using your hands, shape the pieces into balls and place them on a floured plate or baking sheet. Whoever wants can press the shape into the balls with a fork, but I prefer to make balls without a pattern.
- Let them dry for 10 minutes and then place them in boiling water.
- Cook in the wather for 2-3 minutes until they float to the surface. Then take them out of the water.
- Finally, drizzle with oil or melted butter.