Homemade Potato Gnocchi Recipe - A Delicious Italian Dish with an Elegant Twist!

Nothing beats the taste of a warm and comforting homemade meal, and that's exactly what you'll get with this classic Italian dish - potato gnocchi. Made with just a few simple ingredients, this dish is easy to make and full of flavour.

Ingredients:

• 2 lbs. potatoes
• 1 egg
• 1 cup of all-purpose flour
• Salt, to taste
• Olive oil
• Optional toppings: grated parmesan cheese, basil leaves

Instructions:

1. Boil the potatoes in salted water until they are tender and easily pierced with a fork.
2. Drain the potatoes and let them cool for a few minutes before mashing them with a potato masher.
3. In a large bowl, mix the mashed potatoes with the egg and salt.
4. Add the flour to the potato mixture, a one-third cup at a time, until the dough comes together and forms a smooth ball.
5. On a floured surface, knead the dough for a few minutes until it's soft and elastic.
6. Cut the dough into smaller pieces and roll them into long, thin ropes.
7. Cut the ropes into small pieces, about 1 inch long, and use the tines of a fork to gently press and shape each gnocchi.
8. Bring a large pot of salted water to a boil and gently drop the gnocchi into the water. Cook for 2-3 minutes, or until they float to the surface.
9. Remove the gnocchi with a slotted spoon and place them in a large bowl. Toss with a little olive oil to prevent them from sticking together.
10. Serve the gnocchi with your favourite sauce and toppings, such as grated parmesan cheese and fresh basil leaves.
11. Enjoy your homemade potato gnocchi! This dish is perfect for a weeknight dinner or as an elegant dinner party dish. The combination of soft and tender gnocchi with a rich and flavorful sauce is sure to satisfy your taste buds and impress your guests. Plus, you'll love the added satisfaction of knowing that you made this delicious dish from scratch!
    
    
    

Note: If you have any leftover gnocchi, they can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just be sure to dust them with a little flour before reheating them to prevent them from sticking together.