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Ingredients
- 100 grams Potato (1 medium), boiled and peeled
- 2 tbsp Flour (strong bread flour or cake flour)
- 1 tbsp Katakuriko
Method
- Wash the potatoes well.
- Cover in plastic wrap with the skin still on and cook in the microwave.
- (1 potato for 3 1/2-4 minutes, or use the root vegetable function.)
- Put the flour and katakuriko into a plastic bag.
- Add the cooked and peeled potatoes while still hot and evenly combine the ingredients by kneading the bag.
- Once the dough comes together, coat your hands in oil and shape it small round dumplings.
- Use a fork to press an imprint into each one.
- Then, all you have to do is boil them before serving.
- Boil water in a pot, add the gnocchi, and when they begin to float, remove them and quickly soak in cold water.
- If you boil them too much, they will fall apart; so, remove them, and transfer them to the cold water as soon as they float to the top.
