The Antonelli Family Recipe passed down through generations of Italian cooks
Serves: 2-3 people
- 1 ½ lb of russet potatoes peeled
- 1 ½ cups of flour
- 1 egg
- Pinch of sat
- Bring a pot of water to a boil with the potatoes. Once the water is boiling, boil the potatoes for 10 more minutes.
- After the potatoes are cooked, put them into a ricer to make the dough.
- Pour 1 cup of flour onto the potatoes.
- With the potato and the flour, make a hole in the middle of the ingredients.
- Crack the egg and put the egg in the center.
- Stir the egg, potato and flour. Make sure that the egg is pretty well mixed.
- Then scoop the mixture and make the dough by kneading. Knead the dough until all the ingredients are assembled nicely and there is no loose potato. Add more flour if needed to help. The dough should feel soft and smooth. If it sticks to your work surface, sprinkle a bit more flour — but don’t add too much because the amount of flour you add to the gnocchi will make them dense and heavy.
- Once the dough has been kneaded into a ball let it rest for about five minutes.
- Cut the dough into 8 small pieces.
- With each small piece, roll the dough into a long tube, about a half-inch in diameter.
- Cut dough with a knife into small pieces.
- If you are not going to cook this pasta now, freeze the gnocchi by laying them out on a cookie sheet lined with parchment paper. Once the individual gnocchi are frozen, you can put them in a plastic bag. (Never thaw the frozen gnocchi, but put them in the boiling water frozen). If you are not going to freeze the gnocchi, start a pot of water. Wait till the water is boiling, add salt and put the gnocchi in. The gnocchi cooks very fast! When they rise to the surface, strain them immediately. Do not wait for all of them to get to the surface or they will overcook.
Mix flour and potato together
Crack egg into center of potato and knead them together
Knead the dough into a big chunk and then cut the chunk into 8 pieces
Roll the dough into logs
Cut the dough into little pillows
Dump the gnocchi into boiling water and wait till they rise to the top! Take them out immediately once they have risen.
Gnocchi goes best with butter and sage sauce with parmesan cheese, boar or pork ragu sauce or red sauce. Here is our butter and sage sauce.
Butter and Sage sauce:
- 4 tablespoons of butter
- 8-10 sage leaves
- Melt the butter in a small to medium size fry pan.
- Put the sage leaves in, once the butter has begun to bubble. Cook the sage leaves until they become crispy.
Recipe made up by my mom