Gnocchi, a homemade Italian potato dumpling

Gnocchi, a homemade Italian potato dumpling

Introduction:

"Looking at the recipes here, it seems that they all use ready-made gnocchi. In fact, it's my first time to make this. I like pasta very much, so I want to have a try."

Production steps:

Step 1: prepare two cooked potatoes. I use baked potatoes. In fact, it's OK to steam or boil them. Just suck up the surface water.

Step 2: grind mashed potatoes, sprinkle with black pepper and salt to taste

Step 3: add the beaten eggs and sift in the flour. The flour can be added little by little until the potato dough is not sticky.

Step 4: kneaded dough (this one in the picture is not completely kneaded, it will be very sticky if the flour is less)

Step 5: rub long strips

Step 6: cut it into 2.5cmx2.5cm (I cut it at will)

Step 7: take a fork with the back up. Put the dough on top and poke it with your finger to make a hole in the front. In this way, the back will be pressed out by the teeth of the fork, which is very nice. Boil water in the pot. Put the dumplings into the pot after the water boils. Cook until the dumplings float on the water.

Step 8: the sauce I made myself is very simple. Foreign students try to be simple without any seasoning. Heat wok oil, add onion and stir fry until fragrant. Dice tomato and sausages. Stir fry until done and add two tablespoons of ketchup. Pour in the cooked dumplings, stir well, add some salt and pepper seasoning, you can out of the pot.

Step 9: finished product > W

Materials required:

Cooked potatoes: two

Flour: 150g

Egg: 1

Sausage: 6

Tomato: 1

Onion: 1 / 4

Black pepper: moderate

Salt: right amount

Ketchup: 2 tablespoons

Note: I don't really look at the amount of cooking, so the amount is basically estimated. I'm sorry, I'm very careless. This time, when I make mashed potatoes, the particles are a little thicker. When I press them into mashed potatoes, I try to make them more delicate. The taste will be better.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and sweet