Gnocchi, czyli nasze domowe kopytka

Nabrałyśmy ochoty na kopytka, które wiele razy robiła nasza babcia. Postanowiłyśmy jednak trochę urozmaicić przepis 😉 Nasze są w wersji wiosennej, z ziołami i pomidorkami cherry. Za pomocą widelca zrobiłyśmy na nich wzorki, które są typowe dla włoskich gnocchi. To idealne danie zarówno na lunch, jak i lekki obiad albo kolację 😉

Ciasto (na 70 kopytek):
800 g stare ziemniaków
2 płaskie łyżeczki soli do osolenia wody
140 g mąki pszennej typ 450
8 łyżek płatków drożdżowych nieaktywnych
1 płaska łyżeczka tymianku
2 szczypty soli
2 szczypty pieprzu

Dodatkowo:
ok. 30 pomidorków cherry
garść lub dwie liści bazylii, rukoli lub szpinaku
½ pęczka koperku

Ważne!
Nie wylewaj wody po gotowaniu ziemniaków, ponieważ później użyjesz tej samej do gotowania kopytek.
Użyj koniecznie starych ziemniaków. Kopytka z młodych ziemniaków rozpadają się.

Umyj, obierz i pokrój w ćwiartki 800 g ziemniaków, wrzuć do średniej wielkości garnka i zalej wodą tak, żeby lustro wody było delikatnie powyżej ziemniaków. Posól 2 łyżeczkami soli i od momentu zawrzenia wody, gotuj przez około 15 minut lub do miękkości (sprawdzam widelcem, czy przechodzi łatwo przez ziemniaki). Wyjmij ziemniaki z wody do miski, a garnek odstaw na później. Nie wylewaj wody!

Tłuczkiem ubij ziemniaki. Dodaj 1 łyżeczkę tymianku, 2 szczypty soli i 2 szczypty pieprzu oraz 8 łyżek płatków drożdżowych i ponownie ubij całość, aż wszystkie składniki dobrze się połączą.

Spłaszcz ciasto ziemniaczane na stolnicy i wysyp na nie mąkę, wyrabiaj rękami aż utworzy gładką masę. Przekrój ciasto na 4 części i z każdej uformuj wałeczek o szerokości ok. 3cm. Następnie pokrój na prostokąciki o szerokości ok. 2cm. Każde kopytko roluj delikatnie w dłoniach, tak aby zaokrąglić ostre krawędzie.

Zagotuj wodę po ziemniakach. Następnie włóż do niej kopytka (my wrzucamy po 15 sztuk każdorazowo, żeby się nie sklejały). Gotuj kluski do momentu aż wypłyną na powierzchnię wody. Wyjmuj cedzakiem i układaj tak, aby nie dotykały siebie nawzajem, (np. papierze do pieczenia rozłożonym na blacie).

W czasie, gdy kopytka stygną, umyj i pokrój na pół pomidorki oraz przygotuj listki bazylii, rukoli lub szpinaku. Rozgrzej olej na patelni i smaż gnocchi przez kilka minut, aż się zarumienią. Dodaj pomidorki i mieszając smaż jeszcze przez dwie minuty. Na koniec, po odstawieniu z ognia wsyp liście szpinaku lub inne i wymieszaj całość. Posyp posiekanym koperkiem. Jeśli chcesz, dopraw solą.

Możesz też podawać gnocchi tradycyjnie, jak robiła to nasza babcia, czyli z pokrojoną w drobną kosteczkę i podsmażoną cebulką!

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