Homemade Potato Gnocchi

Name: Homemade Potato Gnocchi
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1.1 lbs potatoes (500 grams); 1/2 cup all-purpose flour (about 60 grams); 1/3 cup cornstarch (about 40 grams); 1 egg yolk; Coarse salt (Himalayan or regular); Black pepper; Nutmeg; 2 Roma tomatoes; 1 large garlic clove; leaf Bay; Cayenne pepper; Smoked paprika; 2 tablespoons olive oil

Aurea Dias @Aurita

CABA, Argentina

On the 29th of each month, it's a tradition in Argentina to eat gnocchi with tomato sauce. Before starting, people often place a bill under the plate to bring luck, prosperity, and abundance for the coming month. Here’s an easy and delicious recipe. Enjoy your Thursday!

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Ingredients

40 minutes

Serves 2 servings

1.1 lbspotatoes (500 grams)
1/2 cupall-purpose flour (about 60 grams)
1/3 cupcornstarch (about 40 grams)
1egg yolk
Coarse salt (Himalayan or regular)
Black pepper
Nutmeg
2Roma tomatoes
1large garlic clove
leafBay
Cayenne pepper
Smoked paprika
2 tablespoonsolive oil

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Steps

40 minutes

1

Wash and peel the potatoes. Boil them in plenty of boiling water for 20 to 25 minutes until tender. Mash them with a potato ricer or masher until smooth with no lumps.
2

Make a well in the mashed potatoes. Add the egg yolk, salt, and nutmeg in the center. Gradually add both flours, mixing with your hands until fully combined.
3

Work the dough until it’s smooth. Divide the dough, then roll each piece into a cylinder with your hands. Cut into small pieces and shape the gnocchi using a wooden spoon or fork.
4

Meanwhile, bring a large pot of salted water to a boil. Once boiling, add the gnocchi. They will sink to the bottom at first. While they cook, make the sauce: peel and chop the garlic, crush the tomatoes with the garlic and olive oil, season to taste, and heat.
5

When the gnocchi rise to the surface, they’re ready. Warm the plates, remove the gnocchi with a slotted spoon, serve, top with the sauce, and garnish with parsley. Enjoy!