Like I mentioned in one post ago we had a National holiday yesterday. So I was lucky enough, to have a day off. That's why I decided to be creative. But let's go to the beginning...

A month ago I visited my grandma, and I saw that she own one amazing cookbook with tons of recipes. Instantly I decided that I just need one of my own, so I researched a bit and found out, that it was all sold out, and that all are waiting for the book to be reprinted. I was lucky, and I needed to wait just for about fourteen days. When I got it in my hands I just had to make something.

I picked two things my family loves - gnocchi and bread. And at that point, I was just too excited that I have the time just to do something, I did one big mistake, which never happened to me before... I managed to make my bread hard as a rock on the outside (I forgot that my oven was set to the highest temperature, and the bread instead of rising a bit in the oven just became hard on the outside instantly...) Ok, they ate it still, but the hard rock crust was a bit too much for them... :) Next time, I will just decide to make one thing at a time, and that one good.

But now to my success (hopefully) of the day. According to the book, this is all you need for perfect potato dough, from which the gnocchi are made. 90g of potatoes, 30g of strong flour, 60g of butter/or a bit of vegetable oil if you like it more, some salt, and 3 eggs (I took 4 because they were a bit small).

I boiled the potatoes, mash it along with the butter, and leave it to cool down on a table. Then I added salt and eggs, and mix it together with the flour.

I had some troubles with the dough, so I had to add some more flour to make the dough enough compact to roll it in "little worms". ;)

After that I cut them in randomly sized gnocchi - don't ask - the little one came around and decided to give me a hand. :) A few of them in shape like the letter "C", like my mother was doing when I was young. Maybe you were wondering what's the difference... There is no in the dough, but I decided, that the ones shaped like "C" will be for frying in hot vegetable oil (croquettes), and the others for cooking in the water (gnocchi).

After using all the dough I put them all in the freezer, to harden up. Next morning I removed them from tins and put them in different bags. So when we will want to eat them, all we will need is a salted boiling water, in which they will cook until they rise on the surface (stirring just a minute after putting them into the pot will prevent them from sticking to the bottom).

The gnocchi can be served like an independent dish - starter or main (with a sauce from minced meat/tomatoes/cream/mushrooms/cheese,..), or as a side dish to some steak and a sauce. I usually prefer them as a main dish with cream or cheese sauce. I was proud I made my first gnocchi, and I really hope they will be as delicious as I want them to be...

Photos made by me, and my Samsung A5.