Here’s Grandma Rita’s potato gnocchi recipe!
Doses for 4 people
310 gr of flour
1 kg of potatoes for boiling
one whole fresh egg
100 gr of locally produced butter for the pastry or 20/30 gr of butter for the seasoning (at will)
salt to taste
80 gr of grated Parmigiano-Reggiano cheese
Boil the potatoes in hot water, peel off the skin and mash with a potato masher when still warm. On the pastry board, shape the flour into a well. Place the boiled and mashed potatoes, the egg and the softened butter in the middle, and knead the dough.
Form ropes (8 cm long approx.) out of the dough and cut them with a knife into 2 cm rolls, press them with your thumb against a table fork and make them curl. The hollow in the middle helps them cook more easily.
Cook in boiling salted water and when they come up to the surface, drain and season with generous butter and grated Parmigiano-Reggiano cheese. You can also add a bit of tomato sauce, together with butter, according to one’s taste. Enjoy your meal!