Gnocchi are a typical Italian preparation, known worldwide for their quality and adaptability to any kind of sauce. In Rome the gnocchi are the traditional dish of Thursday, following the dictum “Thursday gnocchi and fish on Friday” which emphasizes the importance of the day Thursday as almost festive, which requires a tasty dish and anticipates the diet of the following day 🙂 Today I want to introduce my Grandmother recipe, she usually make potatoes gnocchi, and she taught me this recipe when I was little girl. I hope you like it! Ingredients:
- 3 pounds russet potatoes
- 2 cups all-purpose flour
- 1 egg, extra large
- 1 pinch salt
- 1/2 cup canola oil
You’ll need a ricer to make riced potatoes. 
Step 1: Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.Then, when the potatoes are cooked, take them out one…
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