Classic and Easy Argentinean Recipes for Easter: Homemade Potato Gnocchi.
Gnocchi are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavourings of herbs, vegetables, cocoa, or prunes.
The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork.
They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps.
Gnocchi are usually eaten as a replacement for pasta as a first course, but they can also be served as a contorno (side dish) to some main courses.
2 lbs potatoes
Water to cook the potatoes and gnocchi
2 tablespoons salt
1 tablespoon butter
1/8 teaspoon nutmeg
1 cup all-purpose flour
Peel and cut the potatoes into medium-sized chunks.
Add enough water and a tablespoon of salt to a large pot. When the water comes to a boil, cook the potatoes over medium high heat for 15 to 20 minutes or until tender.
Once the potatoes are cooked, strain the water. Add the butter and nutmeg. Mash potatoes until they fall apart and let them cool.
Once the purée is cold, add the flour and combine gently and thoroughly, but don’t knead it so the dough doesn’t come out too elastic.
Divide the dough into 4 or 6 portions and form ropes using your previously floured hands.
Cut the ropes into small chunks. Shape each gnocchi by gently pressing against the inside of a fork with your thumb.Put enough water and a tablespoon of salt in a pot and boil. When it comes to a boil, add the gnocchi and cook. Once the gnocchi floats to the top, wait one minute and it’s ready.