Italian word gnocchi can be derived from another Italian word “nocchio”, meaning a knot in a tree. In the Roman ages gnocchi were prepared from pastry with added eggs. Potato usage started in the 16th ct. when potato arrived to Europe. In Dalmatia gnocchi are served as a warm appetizer with different sauces, but also as a side-dish with meat meals.
500 g (1.10 lb) white potato
200-250 g (7-8 oz) soft (all-purpose) flour
60 g (2.1oz) butter
pinch of salt
Boil the potatoes in the peel. Peel them and strain through the potato press.Spread the strained potato onto the work surface to cool completely.
Create a small potato heap, make a hole in the middle to place an egg, softened butter and salt. Sprinkle around with some flour. Do not use immediately the entire quantity of flour, because the quality of potato dictates how much flour will it absorb. Prepare pastry so to balance the mass.
Cut small pieces of the pastry and roll in your hands to shape into rolls (2 cm diameter), and cut them in smaller rolls. Round every gnocchi (dumpling) with your palms and roll it over a floured grater with small holes, with handle turned downwards. Before cooking let stand for about an hour.
Cook in a wide dish in large quantities of salted water, cover and as soon as they swim to surface remove with a strainer ladle.
Serve cooked gnocchi along various meals with sauce.
90 minutes + waiting time