With protein flour, they are more delicious and nutritious!
Ingredients 🥣
(For 4 portions of gnocchi)
- 1 kg of potatoes
- 300 gr of protein flour
- 1 egg
- salt and pepper
Preparation 🥔
- Wash the potatoes well to boil them with the skin on. This is very important so that the gnocchi do not fall apart, since by cooking them in the shell we prevent them from absorbing excess water. Cook until when you pierce them they fall.
- Remove them and let them cool. Peel the potatoes.
- Mash the potatoes still hot as a puree, add salt, pepper and mix well. Add the beaten egg and the flour. We are not going to add all the flour at once, we are going to save a little to add later if necessary. It is possible that the potato has absorbed more water or that the egg is smaller, so we are going to add the flour little by little.
- Join with your hand, go to the counter and finish integrating. If more flour is needed at this time, use the rest. It is not necessary to knead much, the idea is to reach a united and uniform dough.
- Cut strips of dough and make rolls, and cut pieces about 2 or 3 cm wide, you can flour the knife to make it easier.
- To shape it use a floured fork. Place them on a floured plate without touching them so they don't stick.
- For cooking, bring to a pot with boiling salted water. They will fall to the bottom. When they go up, they leave 1 minute and they're ready!
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