Gnocchi is a combination of mashed potato, flour and egg. Without the egg it would be unappetizing, but the egg not only acts as a binding agent, but adds a wonderful flavour to the final product.
Mash the potato
Sieve the flour and salt and mix
Add the egg and form a dough
Leave the dough to rest for a while and then cut off strips which are then rolled out to 1 cm sausage shapes
Cut each roll into 1 cm pieces
Cook in boiling, salted water – it takes 3 minutes for them to rise to the surface, when they are ready
Gnocchi is favourite with any kind of tomato, basil and garlic sauce such as a ragu of a simple vegetarian sauce. You can shape your gnocchi to allow more sauce to stick to the gnocchi, either with the tines of a fork to give ridges, or the end of a spoon to give a conche or ear.
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