Here is another very tasty appointment with the Cook Neapolitan section in which we will propose one of the great classics: potato gnocchi
After the last classic recipes that we have presented with our column, in the last one of the famous Limoncello, today we want to give you the recipe of the potato gnocchi!
How many times have we heard: Sunday? Grandma's lunch!
The gnocchi became part of the tradition of Neapolitan cuisine in times of war when the saving of flour, the so-called “sparagno”, became necessary. The very soft dough based on potato, expertly prepared by the hands of the matron of the house, it became the affair of the whole family.
The grandchildren participated actively, especially when the meticulous moment of the arrival arrived drawing and drying on grandma's sheets. Finally, then, she got to taste them in the company of the whole family!
Together with Neapolitan ragout, represent one of the most traditional dishes of the Neapolitan Sundays.
Ingredients
- 1 kg of yellow potatoes
- 300 gr flour 00
- 1 egg
- salt to taste
Preparation
We start by boiling in plenty of water potatoes, better if yellow paste because it is the quality that absorbs less water and therefore will allow the dough to absorb less flour. As soon as they are well boiled, they must be removed from the skin and crushed when they are still hot. Then, let them cool until they dry out the moisture they have.
We continue, mixing the potatoes with the egg, the salt and the flour, adding the latter little by little making it absorb as little as possible; should it be left over, let's keep it because it will be used for the drawing of the gnocchi. As soon as the dough is ready, leave it in the fridge for 15 minutes.
After these minutes, and after spreading a veil of flour on the table, it will be necessary to obtain portions of dough that will have to become small salamis to be cut into small pieces.
The Neapolitan tradition, even if a bit long as a drawing process, wants that the pieces thus obtained must be nicked and crawl with your finger bringing it from the center outwards and folding the dumpling on itself. This fold is used to make the same dumpling collect much more sauce!
After having then drawn the gnocchi, these will have to be put to harden and dry up cotton cloths sprinkled with flour. (Since he had the whole family to feed for Sunday lunch, my grandmother would put them to dry on the beds!).
Just before lunch, then, just blanch them in plenty of salted water and pull them up after 1 minute that will have risen to the surface, drain and season them with good Naples-style meat sauce.
