Today is ferragosto, an Italian holiday celebrated in the summer vacation period around mid-August. Everyone is happy that it cooled of a bit and know you can hear Italian music and smell BBQ all over in the neighbourhood.
However, we decided to do some potato gnocchi for lunch (or “pranzo”) and came up with GNOCCHI DI TRE COLORE, some three style dish: salvia e melanzane (sage and aubergine), sugo al pomodoro (tomato sauce) and pesto. The recipe for the gnocchi is very easy and simple to do:
You’ll need the following to begin:
- approximately 1kg of potatoes
- organic wheat flour type 2
- 1 egg
Put the unpeeled potatoes in a large pot. Fill the pot with cold water and simmer the potatoes until they are completely tender and easily pierced with a skewer, 30 to 35 minutes.
Drain the potatoes, let them cool just enough that you can handle them, and then peel them. Afterwards pass them through a ricer into a large bowl. Let cool until almost at room temperature.
In a small bowl, mix the flour with the salt. Add the egg to the potatoes and then add the flour mixture. Mix with your hands. The dough will be very gluey but once you start working with enough flour it’ll be good.
With the palms of both hands, roll the dough piece on the floured surface into and then start cutting gnocchi the size you prefer. Then it’s all easy! Bring water to boil and simmer the gnocchi until they come up. Prepare as you wish! Basta!