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Potato gnocchi with taleggio cheese and rolled oats

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

aleggio cheese, 7 oz
rolled oats, 3,5 oz
raw potatoes, 17 oz
pastry flour, 1 + 1/4 cup

PROCEDURE

Peel the potatoes and steam them.
Wipe the potatoes collecting them in a towel.
Crush the potatoes with a masher and add the flour.
Quickly knead the mashed potatoes with the flour until the mixture is smooth.
Stop mixing as soon as you manage to form a “ball”, do not overmix otherwise potatoes will ask for more and more flour to make the ball and they will just taste floury
From the ball, make 1inch wide rolls of dough.
From the rolls, cut smaller cylinders about 1 inch long: those are the gnocchi!
Flour a dry grater and touch it with the gnocchi to get the classical surface decoration.
Put the taleggio cheese in a pan and melt it on medium heat, add 1-2 tablespoons of water if necessary.
Boil 1.5lt (0.4gal) water and put gnocchi on it, take them out the pot with a “skimmer” when they raise to the surface.
Mix gnocchi with melted taleggio and stir gently adding oatmeal.
Divide into servings and serve hot.

Thanks to: Misto Frigo

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