Gnocchi former

Gnocchi former

Use waxy potatoes to prepare gnocchi. After cooking, peel them while still hot, mash them and then knead them with the remaining ingredients such as flour, cornflour, egg and salt to form a dough. As soon as the mixture is well kneaded, shape it into rolls with a diameter of around 15 to 20 mm. Cut these into even pieces. Now take the gnocchi shaper, place it at a slight angle on the work surface and dust it with a little flour. Place a piece of dough on it and roll it down once with your thumb. This will give your gnocchi the typical ridges and they are ready formed. The grooves do not run all the way around the gnocchi, as the thumb creates a small indentation. This is precisely what ensures that the sauce sticks to it particularly well. Properties: The gnocchi shaper is made from high-quality beech wood. The wood comes from European forests. The shaper measures 20 cm in length, 7 cm in width and 1.5 cm in height. Cleaning: Clean the gnocchi shaper after use with a cloth soaked in lemon juice. It must not be immersed in water, washed or cleaned in the dishwasher. The gnocchi maker is also ideal for making gnocchi sardi (pasta).