Verona Gnocchi Recipe
- 1 kg potatoes (yellow and floury)
- 300 g flour (or less)
- 1 egg
- salt
- Wash the potatoes and boil them in plenty of salted water.
- Peel them, squeeze them with a potato masher, mix them with the sifted flour, egg and a little salt.
- Dust the work surface well with flour and knead the mixture until soft and smooth.
- Shape long finger-thick strands of dough and cut them with a small knife into many small pieces about 2 centimeters long.
- In a pot boil salted water, pour in the gnocchi and scoop them out with a skimmer as soon as they rise to the surface and are ready to be seasoned or sautéed.
Some seasonings are: melted butter flavored with sage and cheese, tomato sauce and parmesan cheese, melted gorgonzola, meat sauce, goulash and stracotti, pesto alla genovese, vegetable ragout, mushroom sauces, etc.
