There is no real translation for Gnocchi but, to give an idea, the closest english word to translate it is “lumps”.
Gnocchi are small lumps made from a dough of Potatoes, flour and eggs.
The potatoes are boiled with all the skin and once reached a soft texture in the inside part, they are drained from the water and peeled straight away.
The secret is to mix the potatoes with the flour when are still warm, so you will get a soft dough that (still warm) will be processed into long and thin logs and finally cut into small dumplings.
The cooking process is similar to the pasta one: boiled in salty water, but just for a minute or two, until from the bottom of the pot they start surfacing, which means are cooked and ready to get mixed with a sauce.
As usual, here at The Italian Kitchen the respect for the tradition is everything for us, so you’ll be able to enjoy our Gnocchi as you’d do in the cozy home of an Italian Grandma!!
Ingredients: Flour, Eggs, Potatoes, Salt (yes… just this:) )