Potato gnocchi – ingredients:
Gnocchi mixture 49% (potato flour 66% (potatoes, emulsifiers: mono and diglycerides of fatty acids ( E 471), potassium and sodium di-phosphates (E450), antioxidants: sodium metabisulfite (E 223), Ascorbyl palmitate (E 304 (i), spices, acidity regulator: citric acid (E330), corn starch, wheat starch, salt soft wheat flour, skimmed powdered milk, powdered egg yolk, seasonings), water, sorbic acid.
Cooking time: 1 minuto
Potato gnocchi recipe
1 kg of potatoes
200 g flour
Peel the potatoes, boil and steam for about 30 minutes. Still al dente. Mash masher still hot. Knead the past with the flour, egg and a pinch of salt, must be at the end of a homogeneous and soft. Pay attention to the relationship potato / flour: if abounds flour gnocchi fail hard; if abound potatoes, tend to discard during cooking.
When the pasta is ready formed of long rolls of the thickness of a little more than a finger, cut into small pieces of two centimeters, pass them to the wrong side of the grater pressing them gently with the index, arrange on a floured towel. Boil them in plenty of lightly salted water.
As they are afloat collect it with the paddle with holes, drain, put them on a platter and season immediately with the sauce of your choice.