how to make gnocchi

Beatriz, author of To Be Gourmet , brings us the recipe to make gnocchi at home . Preparing them is very easy, and she also suggests a cheese sauce that goes wonderfully with them. Let's get to work!

Gnocchi is a classic of Italian cuisine, a cuisine that I love and for which I am slowly learning new recipes thanks to the wonderful book “ The Silver Spoon ”.

Making gnocchi at home is much easier than it may seem, and if we use some kitchen tools to save time and effort, it's a piece of cake. Here's the recipe for gnocchi with Appenzeller cheese sauce , one of my favorites, although you can substitute it for any other tasty cheese.

WMF Perfect pressure cooker , The Silver Spoon book , Le Creuset Damascus steel knives , Le Creuset skillet and Microplane Zester grater .

Ingredients

• 1 Kg of potatoes
• 400gr of flour
• 2 egg yolks
• Salt
• 400ml of cooking cream
• A nice piece of Appenzeller cheese
• A handful of walnuts
• Rosemary to decorate

KitchenAid Artisan food processor , Bérard wooden flour scoop and Le Creuset Damascus steel knives

Preparation​

1. In the pressure cooker, cook the potatoes with their skin, in water and salt, for 7 minutes.
2. We let them cool, peel them and cut them into thick pieces.
3. Place the blender inside the KitchenAid and use the paddle to mash the blender until it becomes a smooth puree. Start at low speed and gradually increase the speed. Alternatively, you can mash the blender with a fork or a food mill .
4. Add the two egg yolks to the dough, a little salt, and half of the flour little by little while mixing at medium speed. When everything is integrated, switch to the dough hook attachment and select a medium/high speed.
5. We continue adding the flour, while the robot works, until we have a dough that does not stick to our hands.
6. The previous two steps can be done by hand, forming a volcano with the potato dough and placing the yolks and salt inside. Then add the flour little by little while kneading.
7. Next, flour your hands, take a piece of dough and form a strip by rolling it against a floured surface, trying to make it the same size throughout its length.
8. We make more strips and when we have finished with all the dough we cut them into pieces of about 3 cm.
9. We make a small ball with each of the pieces.
10. If we want to print those characteristic marks on the gnocchi, we just have to press each one with the concave part of a fork, rolling it from one end of the tines to the other.
11. We can freeze the gnocchi that we are not going to use without any problem, first spreading them out on a tray so that they do not stick together, and then transferring them to the container where we are going to store them.
12. We put water back into the pot, and add a spoonful of salt for each litre. We leave it on the heat uncovered. When it starts to boil, we add the gnocchi.
13. Once they float, wait a minute and remove them.

For the sauce

1. In a frying pan; I have used the Le Creuset Skillet , we heat the cream, while we grate a good piece of Appenzeller cheese with a good grater .
2. We add it to the cream and let it sit for a few minutes to allow it to blend well.
3. Add salt and add the gnocchi, depending on the number of people. This amount of sauce is for four people.
4. We keep it warm for a couple of minutes and remove it.
5. We add the peeled and chopped walnuts, a little more grated cheese, and decorate with some aromatic herbs.

Le Creuset skillet , Microplane Zester grater , Bérard wooden flour scoop , Le Creuset Damascus steel knives and KitchenAid Artisan food processor

A delicious recipe that children also love, and that can be accompanied by a wide variety of sauces; with vegetables, with meat, with seafood... remember that gnocchi are basically potato, and that will give you the key to composing your own combinations.

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• For this recipe, Beatriz has used a pressure cooker to cook the potatoes. The WMF Perfect pot is a great option. If you don't have a pressure cooker at home and you are thinking about buying one, I invite you to visit the Pressure Cookers section .
• The knives you see in the photos are gorgeous, aren't they? These are Le Creuset knives , made with Damascus steel and a unique olive wood handle for each knife.
• The Le Creuset Skillet is one of my favorite pans. Made of cast iron, it is versatile, beautiful and comes with a lifetime guarantee.

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