– 250 g buckwheat flour
– 550 g yellow potatoes
– 1 egg
– 50 g Grana Padano DOP
– 70 g whole milk 70 g
– black pepper to taste
Boil the potatoes for about 30 minutes or until they are soft (the cooking time also depends on the size of your potatoes). Once the potatoes are cooked, pour the flour on a pastry board, then, mash the potatoes still hot by using a potato masher on the top of the flour.
Start collecting the ingredients with your hands, then add the egg and continue kneading vigorously until compact dough is obtained.
Form dough. Make portions of dough with a knife, and form some think slices with each one.
From each slice, cut out around 1 cm chunks and shape the gnocchi with the help of a fork. When the gnocchi is ready, place them on a tray and cover with a cloth. Once finished, place a pot full of saltwater on the stove and bring to the boil.
Now take care of the seasoning: pour the milk into a pan, bring it to the boil and then add the grated Grana Padano DOP. Stir to melt the cheese.
When you have obtained a velvety consistency, you can cook the gnocchi in boiling water for a few minutes and as they resurface to the surface, drain with a skimmer and pour them directly into the pan with the seasoning.
Season with ground pepper to taste and serve your gnocchi immediately adding some extra Grana Padano DOP and chilli pepper – if you like.
Keep the leftover gnocchi in the fridge and eat them within two days. You can also freeze them raw: in this case, put the tray in the freezer and after about 20 minutes put the gnocchi in a food bag. Repeat the process until you have frozen them all. To cook them, simply throw them in boiling salted water.