GNOCCHI

from Tervana del Verziere, MONTONE:

1 kg. potatoes

500 grams of wheat flour (Mostly Farine di Grano Duro)

1 pinch of fine salt

1½ tbsp. good extra virgin olive oil

Boil the potatoes in unsalted water – whole and with peel. Pour the water and let the potatoes evaporate well. Peel the potatoes. Then push them through a potato press.
 Mix it all together into a solid dough, but do not work it too much – it just needs to be collected.
When the dough has the correct consistency, it is divided into smaller pieces and rolled into elongated sausages with a thickness of a finger. Be sure to put extra flour on the “sausages” so that they do not stick together. Then cut the sausages in 1½-2 cm. long pieces.

Make sure the carved gnocchi are well covered with flour on all sides, so they do not stick together!
Shake the chopped gnocchier free of excess flour. Then put the finished gnocchier on a plate of baking paper (use a wide pallet knife) – put them close but without lying on top of each other. Here they are “to dry” until they are cooked.
Boil the gnocchies in boiling salted water for 2-4 minutes. The gnocchies are finished as they rise from the bottom to the surface of the pot. Keep them warm before serving.

TIP1 : 

Try to remove half of the dough and add 200 grams of boiled, diced spinach (diced with a little salt and olive oil). These spinach cheeses taste only a little spinach, but get the most amazing green color.

TIP2: 

You usually calculate approx. 180 grams of gnocchi per person.

THREE SAUCES

from Tervana del Verziere, MONTONE:

SAFRAN SAUCE (for 1 dish):


2 spoons of goat fresh cheese (other fresh cheese can also be used)

1 letter of saffron

2-3 spoonfuls of salted boil water (use the boiling water of the gnochier)

little olive oil
season with salt.

 

When the gnocchies are covered with the sauce, pour some good olive oil over the dish before serving.
Serve with a good parmesan cheese.

TRUFFLE SAUCE (for 1 dish):

2 spoons of goat fresh cheese (other fresh cheese can also be used)

1 quarter of finely chopped truffle
a little tern butter

2-3 spoonfuls of salted boil water (use the boil water of the gnochier)

little olive oil
season with salt.

 

When the gnocchies are covered with the sauce, pour some good olive oil over the dish before serving.
Serve with a good parmesan cheese.

GORGONZOLA SAUCE (for 1 dish):


50 grams of fresh cheese (from cow)

50 grams of strong gorgonzola (according to taste and pleasure)

1 spoonful of milk

2-3 spoonfuls of salted boil water (use the boil water of the gnochier)

little olive oil
season with salt.

 

When the gnocchies are covered with the sauce, pour some good olive oil over the dish before serving.
Serve with a good parmesan cheese.