I love them, I love anything created with potato gnocchi, but my mom ... I could eat a car.
I learned to do so by following the recipe of my first Bible, this book has taught me the basics of cooking and taught them to several generations of women and men, has the advantage of having very few pictures and drawings, which limits the expectations, indeed generates surprise at the result, the designs are in my opinion the best part, explains how depezzare game, tying the roast, fish cleaning, in short all those things that somebody teaches you, mom or grandma, but I I could not do, ok, I never depezzato a rabbit, but if I wanted to do it in the Bible is the explanation.
The story of this book is strange, because the existing copy with which I began to "mess" is to my mother, a book worn and faded from use immoderate who made her first, after my sister and finally I, in short, in our case, the book had much to teach. It 'so ill put that yellow jacket is missing, some pages early, a few sheets in the center and the binding is falling apart.
I owe a lot to the author of this book, Erina Gavotti, but damn it before you know it she was the aurtice of 'I book it took me at least two years already ... because there remained only the preface Veronelli.
In any case after the book appeared foreign research house, given to me by a friend of my mother, I wanted the statue! Besides all this copy is intact, most obviously in the fact that it has been donated by a great cook, which is a good omen.
The recipe comes from the book, in fact the gnocchi are perfect, soft and crumble in the mouth with the taste of potato and flour.
Since the recipe calls for 1 kg of potatoes I always faithfully follow the normally freeze over, the important thing is to cool the gnocchi in the freezer apart from each other, so there's my Nicholas a genius in putting the dumplings in the freezer, I note the precision of his work:
scary eh? However, thanks to his painstaking work after an hour or two I'll take the dish from the freezer and picked up the dumplings in bags, so when I take them impromptu dinner from the freezer and put them straight into boiling water. Beware the home-made gnocchi are not like those you can buy, so never put them all together in the , add a little 'time to avoid the blob into the pot!
Serves 2 and 4 portions in freezer
1kg potatoes;
250g of flour 200g of butter
;
grated Parmesan;
nutmeg
salt.
Boil the potatoes in salted water and mash, all work must be done with the still hot potatoes .
Mix the flour with the butter, adding a touch that will melt on contact with the hands and potatoes, add the nutmeg, salt and a little 'Parmesan, create a homogenous mixture.
Working on a floured surface formed of more or less small rolls, cut into pieces and, almost by placing the dumpling on the basis of the prongs of a fork, make a minimum pressure on it, directing the drive end opposta. Et voilà lo gnocco è pronto.
Per la consumazione è necessario aspettare che gli gnocchi raffreddino un po', un paio d'ore nel frigo.
Io li condisco in vari modi, con il burro e salvia, alla sorrentina, con solo pomodoro fresco, insomma è una base otttima per qualsiasi condimento.
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