👨‍🍳 조리법

1. 1

   Prepare the potatoes: Wash the potatoes thoroughly. Place them in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 30-40 minutes, or until fork-tender. Drain the potatoes well and let them steam dry in the colander for about 5-10 minutes to remove excess moisture. While still warm, peel the potatoes and pass them through a potato ricer or mash them very smoothly with a fork or masher. Avoid using a food processor, as it can make the potatoes gummy. Spread the riced or mashed potatoes on a clean work surface or a large baking sheet to cool slightly.

   ⏱️ 40 minutes
2. 2

   Make the dough: Create a well in the center of the cooled mashed potatoes. Add the flour to the well, creating a mound. Crack the egg into the center of the flour. Sprinkle the teaspoon of salt over the flour. Gradually incorporate the egg and flour into the potatoes using your hands or a bench scraper. Gently mix until a shaggy dough begins to form. Be careful not to overwork the dough, as this can result in tough gnocchi. The dough should be soft and slightly sticky, but manageable.

   ⏱️ 10 minutes
3. 3

   Knead and shape the gnocchi: Lightly flour your work surface. Turn the dough out onto the floured surface. Knead very gently for just a minute or two until it comes together into a cohesive ball. If the dough is too sticky, add a little more flour, a tablespoon at a time. Divide the dough into 4-6 portions. Roll each portion into a long rope, about 1.5-2 cm (about 3/4 inch) in diameter. Use a knife or bench scraper to cut the ropes into 2 cm (about 3/4 inch) pieces. You can leave them as is, or for the traditional ridged look, gently roll each piece down the tines of a fork or over a gnocchi board, pressing with your thumb to create a slight indentation. Place the shaped gnocchi on a lightly floured baking sheet, ensuring they don't touch.

   ⏱️ 15 minutes
4. 4

   Cook the gnocchi: Bring a large pot of generously salted water to a rolling boil (approximately 1 tablespoon of salt per 4 liters/quarts of water). Carefully add the gnocchi to the boiling water in batches, being careful not to overcrowd the pot. Stir gently once to prevent them from sticking. The gnocchi are cooked when they float to the surface, which usually takes 2-4 minutes. Once they float, let them cook for another 30 seconds to 1 minute to ensure they are cooked through. Use a slotted spoon to remove the cooked gnocchi from the water and transfer them directly to your serving dish or a bowl with your warmed sauce.

   ⏱️ 5-7 minutes
5. 5

   Serve: Toss the cooked gnocchi with your warmed tomato sauce or pesto. Serve immediately, garnished with grated Parmesan cheese. For the traditional '29th of the month' ritual, place a coin underneath your plate before serving.

   ⏱️ 2 minutes