There is nothing as juicy as light, pllowy gnocchi. On top of that comes the flavorful meat of the purple potato and you have a real winner. This purple potato gnocchi version is from Veneto and Lazio, which uses eggs in opposite Gnocchi in Fodmont, which does not use eggs. Putting combs on Gnocchi takes a few minutes to master, but it’s worth it for each gnocchi to catch a thin sauce like this butter-white sauce.
Purple potato gnocchi
Author: Pizza today
Write Recipient: entry
- 16 ounces of purple potatoes
- 1 egg
- 1 cup flour (preferably Italian “00”) and more for roll
- 1 ¼ teaspoon salt
- 5 unsalted butter tables
- 3 flew and crushed garlic cloves
- 5 leaves, fresh sage
- Among Giano Reggiano to Finish
- Skin the purple potatoes and fall into a large saucepan with boiling water for 25 minutes.
- Download with a closed spoon and put in the food processor (or food mill or potato rice) and let it cool for 5 minutes.
- Crush the potatoes in the food processor until the mixture is smooth. Cool until the mixture is room temperature.
- Place the egg in a large bowl and encrypt with a fork Add salt and potatoes.
- Add half of the flour and knead with a spoon or spatula that is gradually adding more flour UL. The dough should be smooth, soft and slightly sticky.
- When kneading the dough, boil water in a 5-liter pan. Do not add salt or gnocchi will stick together.
- Roll out the dough on the counter in snake -like rolls of ½ inch in diameter.
- Cut each inch and throw the pieces into the flour. You can use the underside of a fork with the teeth that rests on the counters to roll each piece towards the end of the teeth. This was to produce gnocchi that has combs on a convex side and a smooth concave side. (You can also use “Rigagnocchi, this is a small ridged board to make combs on pasta like Garganeli.)
- While rolling Gnocchi, place the butter hanger and sage in a large jump to simmer at low. Stir to incorporate the flavors. The sauce is clear that the butter is bright and the foam disappears.
- Keep warm and box garlic if you wish.
- When water is cooked, add gnocchi 15-20 at a time. They will sink to the bottom, but eventually float on top of the water.
- After all Gnocchi has hovered, wait 20 seconds before taking out with a closed spoon.
- Place the cooked gnocchi quickly on the towel to dry (water will destroy the sauce.) Then into the hot garlic sauce.
- Place gnocchi in a bowl and top with the sauce and torn among Giano Reggiano as well as the cooked sage leaves and serve warm.
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