potato gnocchi

the fluffiest gnocchi i have ever produced.


for 6


1,5 kilo floury potatoes

320-350 g spelt white flour

1 tablespoon salt








preheat the oven on 170° top and underheat. wash the potatoes and prick them all over with a fork. put a piece of baking paper on the baking pale and put the potatoes for 60-80 minutes (depending on the size of the potatoes) in the oven. turn the potatoes every 15 minutes. take them out of the oven and let them cool down. fill a big pan with water and boil it. peel the potatoes and smash them. mix the smashed potatoes with salt and flour and knead it until it becomes a smooth and fluffy mixture. cut the mixture in 6 pieces. shape every piece in a roll of around 2 cm and cut them in 1 cm gnocchi. reduce the heat of the stove and cook the gnocchi until they start swimming at the surface. fill a pan with cold water and put the cooked gnocchi in the cold water. this process is very important because without the gnocchi stick to each other.


you can either fry the gnocchi and serve them with a fresh tomato sauce or with fried sage and garlic. you can easily freeze the gnocchi and eat them some other time.




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