Potato gnocchi with sundried tomatoes
Instructions
Wash the potatoes, boil first immersing them in cold water, then drain, Peel and mash with potato masher directly on the work surface.
Knead the flour and a pinch of salt until you have a firm dough.
But don't knock it too much, to avoid the formation of starch.
Formed of rolls with a diameter of about 1.
5 inches, cut the gnocchi with a Pocket knife and toss them, one by one, on a fork prongs or special tool.
Coarsely chop the tomatoes and fry them gently in a pan with 4 tablespoons of olive oil and a clove of crushed garlic.
Add the wine and let it reduce to medium heat for 3-4 minutes.
Add the chopped fennel, a pinch of salt and turn off the heat.
Cook the gnocchi in boiling salted water until they float, drain and season, directly in dishes with gravy prepared and with a teaspoon of grated pecorino cheese for each portion.
Ingredients and dosing for 4 persons
- 1000 g of old potatoes
- 200 g of white flour
- 1 clove of garlic
- 10 sundried tomatoes
- 1 glass of wine vernaccia di san gimignano
- 1 sprig of fennel
- 40 g of pecorino romano cheese
- 4 tablespoons of olive oil
- Salt