Potato gnocchi
In Verona, gnocchi even have their own festival: “Venerdì gnocolar”, the last Friday of carnival, with the Papà del Gnoco parading. They’re served with butter and sage or with tomato.
Ingredients
- 1 kg floury potatoes
- 250 g flour
- 1 egg
- Salt
- 60 g butter
- A few sage leaves
- Grated Parmesan
How to make it at home
- Boil the potatoes in their skins until tender. Peel them while hot and pass them through a potato ricer.
- Mix the warm mash with the flour, egg and salt and knead just enough to get a soft dough that doesn’t stick.
- Roll into finger-thick logs, cut them into 2 cm pieces and roll them over a fork to make the ridges.
- Cook them in salted boiling water: when they rise to the surface, they’re ready.
- Toss them in browned butter with the sage and serve with Parmesan.
The trick: Don’t overwork the dough: the less flour, the lighter they are.