Renato the Italian chef joined Tra' and Harry to show them how to make the perfect gnocchi.
POTATO GNOCCHI – Traditional recipe
4/5 medium size potato ( 1kg - 2,2 punds )
1 egg ( medium )
Flour 00 from Italy ( 300 gr. circa )
Boil the potatoes and smash them . Add half hand full of salt
Add 1 egg when cold
Add the flour till you form a compact dough a little bit sticky
Take a medium size piece and make the snake, then cut the gnocchi and give them a flour bath before to
put in a baking pan with parchment paper if possible.
Boil the water and add the salt ( only when it is boiling) – half hand full of salt
Put the gnocchi in and with a wooden spoon make a cross in the pot . Delicate please
The gnocchi will be ready after 2 minutes. Drain them and put in the pan where the sauce is.