1Kg Rooster potato
300 grams plain flour
50 grams semolino flour
Put the potatoes in a pot with cold water
add a spoon of salt
bring the water to boil temperature and live boil for 15/20 minutes
check the potatoes with toothpick if it go in easy they are ready !!
Drain the potatoes and peel it when are hot,
Smash the potatoes with the masher on a wood board, leave until the mash is cold.
At this point we begin to make the dough
Add a generous pinch of salt all over the mash, make an hole in the middle and open in it the egg,
pour half of the plain flour all over the mash and start mix it with the hands,
when all the flour is absorbed keep add the rest of the plain flour gradually until the dough is no stick any more.
Live the dough to rest 5 minutes on a cotton cloth previously sprinkled with semolino flour.
Clean the board and sprinkle it with plain flour.
Now we start making Gnocchi,
cut a slice of dough and roll it with the hands on the board until you make a long sausage dough with the diameter around 1 centimeter,
now get a sharp knife and start cut the sausage in a piece long around 2 centimeters and sprinkle all over the semolino flour.
At this point we only need the shape for the gnocchi, to do that get a fork put one of the cylinder of dough and with a thumb press gently on it and let it slide on the fork, sprinkle all over with semolino flour.
Your gnocchi are done!!
How to cook :
Bring to boil a pot of water,
add a drop of seed oil to avoid the gnocchi stick together.
Put the gnocchi in the boiling water and when they come on float are ready!!!
drain and toss in your favorite sauce.
*Note “it is advisable to cook the gnocchi not all together but roughly two full hands of them per time”