Potato Gnocchi - Italian/Croatian Speciality
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Gnocchi la Mamma Carolina
Portion: 4 to 6 Persons
Duration: 1 hour or more
1250 grams peeled potatoes
500 grams white flour
1 tbs. of sunflower oil or olive oil
Extra: 200 grams flour for forming the dough
Slice the potatoes into big cubes and cook until done. Pour out the water. With a handmixer make a potato puree. Place a baking paper in your working table and pour the potato puree.
Make a cove in the middle and add egg and oil. With both hands you will make a dough.
The dough must still be a bit sticky. Form the dough, it should not stick in your hand. You could sprinkle flour over the dough.
Cut a portion of the dough to form a long about 2-3 inches thick dough. Cut the long dough into small pieces like a thumb portion. As you wish you can make smaller or bigger slices or round pieces with both hands but making round needs more time.
Boil water on a big pot. Put 1 Teaspoon of salt and 1 Tablespoon oil. When water boils put the slice dough and wait until it floats. Wait another 1 minute and fish the gnocchi out of the boiling water
While waiting the dough to float, you could make one portion of long dough and slice into small pieces which takes about 1 minute just as the dough in the pot begins to float and ready to be fished, then you can put the new slices in the boiling water. Continue this procedure until all dough is cooked.
You should reserve time in cooking this recipe.