If the family members, after hearing the lunch or dinner menu, wrinkle their noses and pull indignantly:
Potatoes again!
... Then make them gnocchi.
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Gnocchi is a classic Italian dish made from mashed potatoes, everyone seems to know about it now, but they don't take it. Or they take it, and after a loud failure of the first attempt they put an end to it forever.
Because "well, these Italians came up with nasty things!" Viscous, sticky, starchy, in a word - be, let them eat themselves.
This is because you have to know how to cook gnocchi (and be cunning with their preparation).
Firstly - not boil the potatoes, but bake them, right in the skins. They baked it, got rid of the skin while still hot and pounded it with a crush and - here it is, blank number of times. Just do not twist this puree in a blender or mixer - it will become sticky!
Secondly, when you knead the dough (from flour, yolk, mashed potatoes), you cannot... crush, beat, beat, stretch. It should not become sticky, or rather, "gluten should not develop in it." And when you knead the dough in the classical way, this is exactly what happens in it.
That is, we will have to mix the gnocchi dough for a long time and tediously - put the beaten egg yolk on the crushed potatoes, pour out the flour, cover it with the crushed potatoes, press down. Take half of the dough, put it on top of the second - press down. Again, put half of the dough on the second - press down. Well, something like this, here. The main rule here is that you cannot stretch the dough the way we do it when we knead the usual - for pies, for example.
At first it is difficult, then - the hand is full.
If you cook gnocchi according to this recipe, remember that you won't need a lot of flour. In general, everything is complicated with flour here - its amount depends on the moisture content of the potatoes.
The drier you make mashed potatoes, the less you have to put in flour and the tastier the finished dumplings will be. That is why I propose not to boil the potatoes, but to bake them. And to pound hot - so it dries up still.
On average, 500 grams of potatoes will need one yolk and a little flour in the dough + for dusting of all working surfaces.
Throw the gnocchi into boiling well-salted water and cook for no more than a minute after surfacing.
Serve with anything: even with cheese sauce. Even with sour cream, even with onions and cracklings, even with sour cream with herbs and garlic, even with butter - in general, to your taste.
Bon Appetit!