Potato Gnocchi with Balsamic Vinegar is a classic dish of Italian cuisine. Try out our version!
Ingredients for 4 portions:
- 1 kg potatos – Russet or Yukon gold potatoes.
- 300 g wheat flour “00” – plus for dusting
- 1 yolk egg
- 1 pinch sea salt
- In a medium pot, cover the potatoes with cold water. Bring the water to a simmer high heat and cook until the potatoes can be easily pierced with a skewer (15 to 20 minutes).
- Drain the potatoes in a colander and set aside to cool.
- When cool it enough to handle (but not cold), peel the potatoes and place them into a large bowl.
- Pass the potatoes through the potato masher
- Add flour, yolk and salt and knead it by hand until the dough comes together.
- Transfer to a work surface and knead with your hands several times, until the dough is smooth and soft.
- Cover the dough with plastic wrap and let it rest at the room temperature for 10 minutes.
- On a lightly floured work surface, use your hand to roll the chunk into a log about1/2 in (12 mm) diameter. Do not incorporate too much more flour into the dough, adding just enough so that the dough does not stick to the surface.
- Cut the log into ½ to 1 inch pieces.
- With the side of your thumb, gently push each pieces against a ghocchi board or the back of the tines of the fork, rolling and flicking the dough to make a curled shape with an indentation on one side and a ridged surface on the other.
- Put the ghocchi on the prepared baking sheets, and make sure the ghocchi don’t touch or they will stick together.
- Bring a large pot filled with water to a simmer over high heat. Salt the water when is boiling.
- Add the ghocchi and simmer until they float to the surface on a couple of minutes.
- Remove immediately with a slotted spoon.
Ingredients for 4 people
- 60g unsalted butter
- 100ml cow milk
- 100g finelly granted Parmigiano Reggiano cheese (24 months)
- To finish the ghocchi melt in a pan butter, milk and cheese.
- Add the ghocchi and finish the dish with some more granted cheese.
- Serve the ghocchi drizzling Gold Label Balsamic Vinegar of Modena on the top.