Sujebi from the Old West? Soft gnocchi!
The gnocchi I made is called "nokki di patate" and is a regular-sized potato gnocchi. In the early 20th century, when Italians immigrated to each country, it was spread in various kinds, and a strong gnocchi culture was born. Italians have set the 29th day of each month as "the 29th day of the gnocchi" and continue the tradition of eating gnocchi every month. I wanted to experience the taste, so I made it once, even though it's not the 29th. [Check out the details in "Tips/Precautions"]
2 serving
Within 60 minutes
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Ingredients
  • Potato
    500g
  • Flour
    80g
  • Salt
    enough
  • ground pepper
    enough
  • parsley powder
  • ricotta cheese
    30g
  • Eggs
    1ea
  • olive oil
    enough
  • pea
    300g
  • lemon zest
    5g
  • Butter
    45g
  • Granapadano cheese
    enough
Cooking Steps
STEP 1/11
Boil the potatoes
STEP 2/11
Drain potatoes as much as possible and transfer to a large bowl
STEP 3/11
Crush the potatoes gently
STEP 4/11
Add flour, 3 pinch of salt, enough pepper, and mix
STEP 5/11
Beat in eggs and add ricotta cheese
STEP 6/11
If it's mixed to a certain extent, it's good to color it with parsley or time (optional)
STEP 7/11
Sprinkle flour on the cutting board, place the dough on top of it, sprinkle flour on top of it, and sprinkle flour on the knife to shape it into the desired shape
STEP 8/11
Put boiling water, salt and olive oil in a pot and boil the gnocchi
STEP 9/11
In a preheated pan, cover with olive oil and bake the gnocchi until golden
STEP 10/11
When properly baked, stir-fry peas and lemon zest, then add butter, remove from heat and stir until butter melts
STEP 11/11
Place on a plate and sprinkle cheese on it
When choosing potatoes) I like potatoes with a soft texture because they are low in moisture and high in starch. If there is a lot of water, you have to increase the amount of flour, and accordingly, it makes it difficult to feel the unique taste and texture of gnocchi. When boiling potatoes), it's easier to control the moisture if you boil them with the skin. I didn't know, so I trimmed it and boiled it to cook it quickly, but I think it would be better if you peel it after boiling it. When the potatoes are cold, they don't mash well. Crush and cool moderately while hot. If you mash it too much, the dough can be tough. It's important not to knead too much. If you knead the dough too much, it becomes tough. Boil it right after kneading to reduce moisture loss. It's said that the dough is moist, fluffy, and no sticky. When forming dough) If you want a standard gnocchi, press lightly with a fork on a bite-sized dough with a convex top and press the middle with your thumb. When you b
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