ITALIAN FOOD RECIPE
potato flour gnocchi
The authentic potato flour gnocchi (gnocchi di patate) are without wheat flour. This due to the digestibility: the fresh wheat flour requires at least 20 minutes for cooking, while the potato flour cooks in few seconds. For this reason potato gnocchi with wheat flour are heavy to digest, they remain raw! After that the wheat flour covers the potato flavour and the result is very different.
The use to mix potato flour and wheat flour arose in the professional cuisine, as in this manner was used a cheaper ingredient like the wheat flour. Then it was used also in home cooking. Try both recipes and then decide which one is the best!
|BASIC INGREDIENTS||RED POTATOES|
|typology||TRADITIONAL RECIPE OF NORTHERN ITALY|
| served || 60 minutes (min.)|
ingredients for 2 persons
|RED POTATOES||oz 10+1/2||300 GRAMS|
|POTATO FLOUR||oz 1/2||15 GRAMS|
|CORNSTARCH||oz 1/2||15 GRAMS|
Notes to the recipe: it is possible to find also many recipes of gnocchi made with the wheat flour, but they are not the traditional recipe. This also because the authentic potato gnocchi recipe is more difficult as the dough is light and very soft and it takes very few time for cooking. You will find in each recipe the best technique for boiling and draining potato gnocchi.