Ñoquera Pro With Prescription...

Gnocchi maker... with recipe

Ingredients (for four servings)

1 kg of potato

300 gr flour 0000

1 egg

salt and pepper

The first thing we are going to do is wash the potatoes well since we are going to boil them in their skins. This is very important so that later the potato gnocchi do not fall apart, since cooking them with the skin on prevents them from absorbing too much water. We make a horizontal cut all around the potato, in the video you can see it well, and we take them to a pot with water. Cook until they fall when pricked.

We remove them and let them cool just so we don't burn ourselves. With the cut we made, the shell has to come out very easily in two parts.

We mash the potatoes still hot like all worthy mashed potatoes, add salt, pepper and mix super well. Add the beaten egg and the flour. We are not going to add all the flour at once, we are going to save a little to see how it comes. The quantities are rather proportional, it may be that the potato has absorbed more water or that the egg is smaller, so we are going to add the flour little by little.

Join with your hand until it can be passed to the counter and finish integrating. If at this step you see that more flour is needed, we have the rest to add. It is not necessary to love much, the idea is to reach a unified and uniform dough without touching it too much.

Cut strips of dough and make chorricitos or rolls....

Now comes the magic, let's run them through the Ñoquera Pro!!!!!

For cooking, take them in batches to a pot of boiling salted water. You will see them fall to the bottom. When they rise, leave them for 1 minute and they are ready!

material, PLA

nozzle 04

nozzle temp, 205

bed temp, 60