Ingredients and servings for 4 people:
– Medium egg 1
– Remilled durum wheat semolina q.b.
– 00 flour 300 g
– Fine salt to taste.
Preparation:
To prepare the potato gnocchi, start by boiling them: in a large pot place the potatoes and cover with plenty of cold water. From the time the water comes to a boil count about 30-40 minutes, depending on their size. Do the fork test, and if the tines fit smoothly into the middle then you can drain them. Mash the potatoes while they are still hot on the flour that you have sifted on the pastry board and arranged in a well; there will be no need to peel them because the peel will remain inside the potato masher. Then add the lightly beaten egg along with a pinch of salt.
Knead everything together with your hands until you get a soft but firm dough. Remember that if you overwork them the gnocchi will become hard while cooking, so limit kneading to the time needed. Take some of the dough and roll it out with your fingertips to make inch-thick loaves; to do this, help yourself by flouring the pastry board occasionally with semolina. Meanwhile, cover the remaining dough with a tea towel to prevent it from drying out.
Cut the strands into chunks and, applying gentle pressure with your thumb, drag them over the gritter to get the classic shape. If you don’t have a spinning wheel, you can use a fork and drag them over the prongs; again, use semolina flour to keep them from sticking. As you prepare the potato dumplings, arrange them on a small tray with a lightly floured tea towel, well spaced apart. If you intend to cook them, you can pour a few at a time into boiling, salted water; as soon as they come to the surface, the gnocchi are considered cooked and therefore ready to be drained and seasoned. Heat the Porcini Mushroom Sauce slightly and season your gnocchi.