Parmesan potato balls

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Pasta Line Granito flour300g
parmigiano reggiano cheese75g
potatoes (NOT NEW)1kg
egg yolk1
whole egg1
salttwo pinches
pepper and nutmegas needed

Ingredients for the filling/topping


wash and boil the unpeeled potatoes, then peel and pass them while still hot through a masher. Add a small amount of salt, the pepper, nutmeg and cheese, and enough flour to make a soft but compact mixture. To ensure that the mixture takes well, break the egg into it. Mix it all together well until that no lumps or flour traces remain intact. Once you have a smooth homogenous mixture, place it on a floured surface, and cut lengths out of it roughly 2cm wide. Then with a knife or spatula, cut each length into pieces about 2.5cm long, and move them onto a floured tray. Quickly run through the gnocchi with the floured prongs of a fork, so as to separate them well (instead of a fork, you can use the proper “rigagnocchi” to do this). Lay them out on the floured tray so that they do not touch each other.
Boil them into a deep pan of salted boiling water, until they rise to the surface (usually no more than five minutes). Remove and drain, and serve with a sauce of meat or fish, add salt and pepper as desired. Perfect also with tomato sauce, or Bolognese sauce and grated Parmesan cheese.


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