Gnocci di patate

Course Entree
Cuisine Italian
Servings 4 pax


  • 600 g Aardappelen
  • 25 g Boter
  • 1 pinch Zout
  • 1 pinch Nootmuskaat
  • 2 pcs Eidooier
  • 140 g Bloem


  • It is important that the potatoes are processed as hot as possible: if you are forming the gnocchi, the dough must still be warm. With wet potatoes, the gnocchi becomes too weak, so do not skip the drying step in the oven. And don't forget: handmade gnocchi don't have to look perfectly regular.
  • Put the potatoes on with plenty of salted water and cook until done. Drain and let them dry for about ten minutes in a lukewarm oven. Remove the skin from the potatoes and rub them over a bowl through a sieve or pass them through the puree squeezer. Make a well in the center, add the egg, a pinch of salt and three-quarters of the flour and mix quickly into a coherent dough, mix with a dough cutter. Only add more flour if it is really necessary. Dust the work surface with flour and press the dough flat, to a square of 1.5 centimeters thick. Cut it into 1.5 centimeter bars with a knife. Dust your hands with flour, take such a bar and roll it into a thick cigar. Take two or three dough cigars at once and cut into 1 - 1.5 cm wide pieces. Dust all pieces of flour with flour and press each piece against the teeth of a fork, so that they get lines and become a little flatter.
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