Potato Gnocchi and Ricotta Gnocchi (Chef Alessandra - Italy)

POTATO GNOCCHI (Chef Alessandra - Italy)

Ingredients : 

500g potatoes 125g flour salt 

1 egg yolk 

Preparation: 

Wash the potatoes and then boil them in lightly salted cold water. 

Once boiled and still hot, peel and mash the potatoes with a potato masher. 

Allow them to cool, then add flour, salt and the egg yolk and mix until you have a smooth and compact dough. 

Prepare your work area and dust it with flour. Divide the dough into pieces and roll it out until you have rolls about 1 cm in diameter. Cut the rolls of dough into pieces about 2 cm long, dust with flour to avoid them sticking to each other. 

Cook the gnocchi in boiling salted water, until they rise to the surface and remove them with a slotted spoon.   

You can serve the gnocchi with your favorite pasta sauce: with meat sauce, sauces with cheese, butter and Parmesan cheese ...... 

 

Ricotta Gnocchi (Chef Alessandra - Italy)

Ingredients : 

500g ricotta cheese 

200g flour 

80g grated parmesan 

salt 

Preparation: 

Mix the ricotta the other ingredients and proceed as for the potato gnocchi. Season with vegetables cooked in a pan or butter and parmesan.