My grandmother used to prepare the potato dumplings. We children knew very well that when we arrived in Milan, where the grandparents lived, we would find grandma’s super mega board full of dumplings to cook. They were so good and I always associated them with beautiful, happy moments. Objectively they are really good, easy to do. You can season as you like, simple with butter and sage, with bolognese or tomato sauce. Below I share with you the recipe that grandma give to me.. how many times we’ve done it together!
Ingredients
4 servings
- 1.5 kg old potatoes
- 2 eggs
- 300 g flour type 00 (indicative quantity)
- Salt
- semola flour qb
Method
Wash the potatoes under running water, put them in a pot with plenty of salted cold water and boil them for 25 minutes. Check that they are cooked perfectly by doing the fork test and if the tines will enter the middle without difficulty then you can drain them. Peel them and crush them while they are still warm. Pick the crushed potatoes on a lightly floured table and let them cool. It is important to work the potatoes when just warm so that they do not absorb too much flour. On the crushed potatoes put two tablespoons of flour (taken from the total quantity), two eggs and start working with your hands.
Work the dough with your hands adding as much flour as is necessary to obtain a firm and not sticky dough. Do not work it too much otherwise the dumplings will become hard during cooking.
Take from the dough a small amount and spread it with your hands giving it the shape of a drawstring about two centimeters thick. Spread on the work table a little semola to prevent the dough stick. Cut the cord into pieces. Making a slight pressure with the index, drag them onto the “riga-gnocchi ” to get the classic shape with a hole on the side. If you don’t have the riga-gnocchi you can use a fork and drag them onto the tines or a grater.
Place the dumplings, well spaced from each other, on a board sprinkled with semola . Raw dumplings can be left for up to two hours. Cook in boiling water, unsalted because the salt tends to make the gnocchi melt, pouring a few at a time. Once the dumplings come to the surface they are considered cooked then they should be remove from the water using a slotted spoon or strainer spoon and place in serving dish and seasoned.
Note
Potato dumplings can be made even without eggs. The process is the same, it will serve about 50 grams of extra flour to obtain the desired consistency. potato dumpling can be frozen raw on a tray. Once hard they can be transferred to a bag.
