Potato dumplings Gnocchi
Origin of the recipe
Gnocchi is a traditional Italian dish, also popular in the Alpine regions of Austria and Germany. Gnocchi dates back to ancient Rome. These small dumplings are typically made from wheat flour and egg, but semolina and potato gnocchi are also available. We suggest making vegetarian potato gnocchi without egg yolk, pan-fried.
What do you need for cooking?
Ingredients
-
Salt
-
Vegetable oil
-
Flour
-
Potato
-
Paprika
-
Tomato
-
Cilantro
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Turmeric
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Pan
- shoulder blade
- Tolkushka
Step-by-step recipe
Step 1:
Boil the potatoes in their skins, peel, place in a bowl and mash into a puree.
Step 2:
Add salt, flour, mix and knead the dough.
Step 3:
Divide the dough into 4 parts.
Step 4:
Roll each piece into a sausage and cut into small portions.
Step 5:
Bring water to a boil in a saucepan and cook the dumplings.
Step 6:
Pour vegetable oil into a frying pan, add dried paprika and turmeric, lightly fry, stirring.
Step 7:
Chop the tomato and cilantro and fry, stirring.
Step 8:
Place the boiled dumplings in the pan and fry.
Step 9:
Serve with sour cream and herbs.
Cooking tips
It's best to choose white, starchy potatoes for gnocchi - this way you'll need less flour and the dumplings will be fluffier.
If you don't boil the potatoes for gnocchi, but bake them, peel them immediately, and mash them while still hot, the dumplings will turn out especially delicious.
