Ingredients for 8 people:
- 1.3kg. of seasoned potatoes
- 350 g. of 00 flour
- two eggs
- salt
Preparation:
Start preparing the gnocchi by steaming the potatoes in a pressure cooker. To do this, place the potatoes in the basket and fill the bottom of the pot with water without touching the potatoes. Cook for about 45 minutes after the pan whistles.
Once cooked, let them cool with the pan closed, then peel them and pass them through a vegetable mill.
In a large bowl, combine the mashed potatoes with the flour, eggs and salt. Mix the ingredients until you obtain a homogeneous mixture.
On a floured work surface, take a portion of the dough and, rolling it with your hands, form a “rope” of about 2 cm in diameter.
With a knife, cut the “rope” into pieces of about 4 cm. If you wish, you can give the gnocchi their classic shape by rolling them on a fork. Flour continuously and place them on a floured cloth to rest for a few hours.
When the gnocchi are ready to cook, bring a saucepan with plenty of salted water to the boil.
Put the gnocchi into the boiling water and let them cook until they rise to the surface. It will take a few minutes.
Drain the gnocchi with a slotted spoon and season them with the sauce of your choice. You can opt for a simple dressing of butter and sage , or for a meat sauce or a tomato sauce.
Serve the gnocchi hot and enjoy them together with your guests.
To complete this tasty dish and to enhance the ancient flavors I suggest you combine it with a robust and intense red wine such as a Primitivo della Puglia or a robust Carignano del Sulcis with melodious aromatic and fruity fragrances.
Enjoy your meal!