For 4 persons.

Boil 1 kilo of potatoes with their skin and sieve them with a potato masher.
Mix with approx. 300 gr. of flour (depending on the type of potatoes),
2 eggs and a pinch of salt.

 


Knead until it is smooth and well blended. Roll the potato mash into sticks, then cut them into pieces of 2 cm.

 

Using a fork make some thin lines on each dumpling, then put all of them into abundant boiling water and strain them as soon as they come to the surface.

Serve the gnocchi with melted butter and grated Parmesan cheese or with tomato and meat sauce.

 

Thanks to Chiara M. (Piedmont) for the text and pictures

Carole Sahebzadah
2016/05/16

About the Author

French-speaking freelancer interested in web related works ( webwriting, copywriting, French translations, blogging, e-commerce B2B strategies, and online marketing). Part of the Expatclic team. Owner of Annonces Golfe, a website that gathers the francophone expat communites living in the Gulf area through ads and companies promotions. A Small translation and webresearch service for bloggers is available on Annonces Golfe. www.annoncesgolfe.com

2 Comments on this article. Feel free to join this conversation.

  1. Cristiana April 14, 2017 at 11:44 am - Reply

    La ricetta di mia nonna non prevede le uova e la quantità di farina è a occhio. Serpentone, tocchetti e con l’indice faceva una fossetta nel mezzo. Condimento: rigorosamente sugo di carne e tanto parmigiano!

    • expat April 16, 2017 at 10:25 am - Reply

      Grazie Cristina…every region and home have their own method thanks for sharing below 🙂

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