Though my sister had already moved in last weekend we didn’t really noticed the change of more people in the house till yesterday.
They had a really busy week, moving from their old house, having a wedding to attend, a family dinner, a birthday and of course the change to a house that wasn’t theirs…
Even Saturday afternoon was a little messy, they arrived with the idea of staying home, but we had plans to go out for dinner with some friends, …so we didn’t spend much time together either…
Sunday morning Alvaro and me woke up early and went to the village to buy some “Churros”, and the newspaper. We made some coffee and tea, and we had our typical Spanish breakfast around the kitchen worktop.
At my parent’s house, for our birthdays, my mum always did Gnocci. She started cooking the potatoes at 11 or 12 in the morning. Meanwhile, my father started chopping the onions to make a slooooowww cooking Tuco…and we, the girls, jumped around the kitchen excited with all the cooking and happy because we where going to eat our favourite dish.
My sister’s birthday was last Wednesday, and my parents where in Malaga without a chance of coming to Madrid to visit us…so we planned to make ourselves the Gnocci for the first time. I must say, that it was the first time I did Gnocci, ‘cause Tintin Toto, cooked them a few times in his old house…
Here comes the Gnocci recipe:
1 potato per person + 1 or 2 extra (de regalo)
1 kilo of all-purpose flour
40gr aprox of butter
Steam the potatoes in a pressure cooker, don’t peel them, just leave them as they are.
It took aprox 10 to 15min till they were done.
While they are still hot, peel them, and after that, mash them, till they look like mashed potatoes.
If you have one of these potato press, it will be much simpler and you won’t get so tired.
Once you have all the potatoes in a big bowl, add the butter, the egg and a little of flour. Now, this is important, keep on adding as much flour as you need,better with a flour sifter(that I didn’t have), always kneading the pastry, till it has that compact look and your fingers are nearly clean.
Cut the pastry in smaller pieces, and make looong rolls. Each roll must have 1cm width.
Cut these rolls in another 1cm or 1.5cm.
Now comes the best part. The Gnocci, (or Ñoqui, that are called in Argentina) are almost done, but so that they are not too heavy, you have to give them shape.
Take a fork, put the “almost Gnocci” on it, with your thumb, squash it a bit and make it roll down the fork. (I don’t know if my explanation is clear enough, but tell me so if not) I bought in Argentina, a “ñoquera”, and it’s what I used to give them shape, but till they invented the “ñoquera”, everybody used the fork.
While you’re cooking the potatoes, start doing the Tuco, it will taste great if it’s slow cooking for an hour or 2.
Another important detail is that once you’ve given them shape, you will have them all around the worktop so put them in flat bases (like a pizza base) and leave them not too close to each other, if not they will fix together, and you will have a one huge Gnocci.
To end, add them to the boiling salted water, they will be cooked in 3 min. Or when they appear floating on the water. Add the Tuco and open a good red wine!
Maybe it sounds complicated, but it’s not, so try them soon and come back to tell me!!