Try it with TANTO Montepulciano !
Here is another recipe from our friend Angelo. In Italy we use many different ways of making gnocchi and Angelo uses the version with eggs. Later we will also post the alternative version using only flour and potatoes. It will be up to you to try and tell us which one is best!

Ingredients (Serves 5 persons):

• All pourpose flour 0.80 Pound
• Red potatoes 2.2 Pound
• 1 Egg
• Salt

Peel the potatoes and boil them in salted water until they become soft (not too soft though! Do not let them become too watery). To test use a sharp knife and you should go through the potatoes feeling the inside a bit harder. Drain them and let them cool down.

In the meanwhile put the flour on a wooden board and make it into a well, add the egg.

Using a riser mash the potatoes on top of the flour well and the egg

Helping yourself with a fork first and then simply using your hands mix it all together to form a nice and medium soft dough.
Cut a piece of the dough at a time.

Work it with your hands to make long sticks until they reach the right size.

Cut gnocchi the size of the nail of your medium finger.

Place gnocchi on a tray (put aluminum foil or better wax paper underneath and put flour on the tray to avoid gnocchi to stick and put them in the fridge while you are preparing the sauce or until you are ready to pour them into boiling water.
Boil the water (salt it as you would do with pasta) in a large medium height pan and use really boiling water and keep heat high. You can pour gnocchi in different turns and it is very easy to understand when they are ready as they start popping up and when they do this they are ready to be drained with a scoop with holes. Do not stir gnocchi with a fork when you pour them in water just make sure that as you pour them you cover back with a lid and bring it back to boiling asap. If you need to use something to stir always use wooden tools and go gently. Gnocchi pop up themselves when they are ready to be drained!

For your gnocchi you can use all different types of sauces. Here Angelo used a traditional red sauce with meat. Will post the traditional recipe “Sugo di carne” soon! Stay with us.