Eggless Potato Gnocchi

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Eggless Potato Gnocchi

Name: Eggless Potato Gnocchi
Prep time: 1 h
Total time: 1 h
Yield: 5 Servings
Ingredients: 8 unit(s) Medium Asterix Potatoes; 1 cup Wheat flour; 1 coffee spoon Salt; 1 to taste Olive oil

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

5 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Medium Asterix Potatoes8 unit(s)
Wheat flour1 cup
Salt1 coffee spoon
Olive oil1 to taste

Cook the whole potatoes in their skins in a large pot with plenty of water.
Go testing the point of the potato with a knife, when the knife passes softly on the potato it can turn off
Peel the potatoes using running water and a knife, being careful not to burn yourself.
Mash the potatoes well with a fork or with a masher if you have
If the potatoes are too dry, add the cooking water little by little.
Knead well even so you don't have balls!
Let cool for 10 minutes
Meanwhile, bring a large pot of water and salt to a boil.
Add the wheat flour, salt and oil to the mashed potato
The dough must be consistent enough to make the rolls and not sticky so make it calmly, don't knead and don't add too much flour because it's overcooked.
Sprinkle wheat flour on a clean countertop, make the rolls and cut them to shape the size of the gnocchi
Slowly cook in boiling water until the balls rise, drain and have the refractory with the sauce that will be served nearby.
Serve immediately with sauce and herbs of choice :)

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Eggless Potato Gnocchi

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