Handmade gnocchi, a traditional dish originating in Italy, is an unforgettable experience. At the buffet area of a five-star restaurant in Singapore, I had the pleasure of tasting made-to-order gnocchi, and that experience made me fall in love with the dish completely.
The texture of the gnocchi is soft and glutinous, melts in the mouth, and makes people have an endless aftertaste. To replicate this taste at home, the proportion of flour is crucial. Only with the right grip can you ensure that the gnocchi is both elastic and soft. If the flour ratio is not careful, the dough may be too chewy and lose the flavor of authentic Italian gnocchi.
In Italy, gnocchi is a home-cooked dish and a dish full of family affection. Whenever someone in the family celebrates a birthday or a special occasion, the family will always sit around and knead the gnocchi by hand to share the warmth and joy. The gnocchi come in a variety of shapes, some in the shape of a long strip or some in the shape of a round, each of which contains the ingenuity and love of the maker.
Tasting the soft glutinous gnocchi, I seem to feel the strong family affection and the warmth of home from Italy. It is not only a delicacy, but also a transmission of emotions and a cultural inheritance. Whether it's at a five-star restaurant in Singapore or at your own table, handmade gnocchi always makes people feel the authentic Italian flavor and the taste of home.
Ingredients: 485 grams of peeled potatoes, 120 grams of all-purpose flour, 5 grams of corn flour, 2 grams of salt, appropriate amount of black pepper, 1 egg yolk
1. Peel and cut the potatoes into pieces, and steam them in an electric pot (a cup of water in the outer pot).
2. Puree the steamed potato chunks with a fork and add flour, corn flour, salt and black pepper.
3. Mix slightly and add the egg yolk.
4. Mix all the materials and knead them into a dough (you can wear gloves to make it more non-sticky).
5. Divide the dough into four equal portions. Roll them into long strips and cut them into small pieces.
6. Use a fork to press out the lines.
7. Roll it up (the middle is semi-hollow). Let stand at room temperature for 30 minutes.
8. After the water is boiled, boil in the pot until it floats.
9. It can be served with cheese and your favorite sauce (I boil onions, tomatoes and cauliflower into a sauce).
Uncle's tip
1. If the gnocchi is not boiled immediately, it can be frozen and preserved.