Gnocchi

La cucina della Villa

One of my favorite foods in Italy is Gnocchi. Gnocchi is hard to find in South Carolina and so I asked our resident chef here, Angela, how to make it. She was kind enough to show not only me but several other girls how to make this Italian comfort food. And it was very simple.

Ingredients include:
1 kilo of potatoes
200 grams of flour
1 egg
Pinch of salt

First you boil the potatoes. Once soft, you can mince or mash them, and set them on a clean surface. You do not make this in a bowl. Make a dip in the pile of potatoes, much like you would if you were making a gravy lake in your mashed potatoes, and add the flour, salt, and egg. Next you knead the potato dough until it is well mixed. You will need to use flour periodically to keep it from sticking throughout the entire process. Next roll a long skinny "snake" about the diameter of a tube of chapstick. Cut this "snake" into 1-inch pieces. To form the traditional gnocchi shape, you roll each piece over the top of a fork (the prong side) with your thumb allowing the dough to curl over itself. Once again you will need to keep flour nearby so that it doesn't stick. Lastly when you are ready to eat you boil them for 1-2 minutes or until they float. There are an infinite number of sauces you can put on top. We usually have the delicious Genovese pesto or a fabulous gorgonzola cream sauce. Enjoy!!!