Mangu

gnocchi

Next Dish: Qutab

Gnocchi is a variety of pasta originating from Italy, traditionally made from semolina, wheat flour, egg, cheese, potato, and seasoning. The dough for gnocchi is typically 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. The dish is typically served with a sauce or in soup or stew.

russet potatoes

all-purpose flour

salt

egg

Recipe

Ingredients:

  • 2 pounds of russet potatoes

  • 1.5 cups of all-purpose flour

  • 1 teaspoon of salt

  • 1 large egg, beaten


Instructions:

  1. Preheat your oven to 400 degrees F (200 degrees C). Prick potatoes with a fork and bake them directly on the oven rack until completely soft, about 1 hour.

  2. Let potatoes cool slightly, then peel off the skins. Pass peeled potatoes through a potato ricer into a large bowl.

  3. Pour beaten egg over the riced potatoes. Sprinkle 1 cup of flour and salt over the top. Stir it together with a fork until a dough starts to form.

  4. Knead the dough in the bowl until it comes together. Add more flour as needed, up to 1/2 cup, if the dough is too sticky.

  5. Dust a clean surface with flour and turn out the dough onto it. Divide it into 4 equal parts. Roll each piece into a long rope, about 1/2 inch in diameter. Cut each rope into 1/2-inch pieces and press each piece with a fork for ridges, if you like.

  6. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and serve with your favorite sauce.