The best side dish to Pasticada is gnocchi. Do you make good homemade potato gnocchi? We have the perfect recipe for you.
Ingredients:
750 g potatoes
¾ teaspoon salt
2 egg yolks
1 ½ to 2 cups multi-purpose flour
Preparation
In salted water boil potatoes in the shell until tender. Rinse and allow to cool slightly. Peel and mash them, do not use an electric mixer. Place the potatoes in lightly floured surface. In the middle make a dip and add 2 egg yolks and 125 grams of flour. Knead it in soft dough. If the dough is too sticky, add more flour - the required amount depends on the type of potatoes you use. Sprinkle hands with flour and divide the dough into 8 equal parts. Shape the rolls 3 cm thick and a 22 cm long. Cut the dough into 1 cm tubes and with the tines of the floured fork press against a dough. Cook the dumplings in a large pot with plenty of salted water. Dumplings are cooked when they float to the surface.
If it seems that the amount of made gnocchi is too large for one meal, gnocchi can be frozen. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step. Use them within 6 weeks.
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