Easiest Way to Make Tasty Potato Gnocchi

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Potato Gnocchi. Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Potato Gnocchi Recipe. Add the potatoes to a large pot of cool salted water. Potato Gnocchi with Butter and Cheese.

Potato Gnocchi Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth. My parents took their first trip to Europe a couple of years ago, spending a week in the Tuscany region of Italy. Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with. You can cook Potato Gnocchi using 4 ingredients and 9 steps. Here is how you cook that.

Ingredients of Potato Gnocchi

  1. You need 300 grams of Potatoes.
  2. You need 95 grams of Plain flour.
  3. Prepare 1 of Egg.
  4. Prepare 1/4 of heaping teaspoon Salt.

Unlike pasta, there's no resting or labored rolling involved. Potato gnocchi are a fun and delicious dinner, and easier to make than you probably think with this recipe. Gnocchi recipes aren't for the faint of heart. Gnocchi-making takes practice, patience, and persistence.

Potato Gnocchi instructions

  1. Peel the potatoes and place in a heat proof dish. Cover and microwave for 3-4 minutes. Mash while they're hot. Mix with the flour, egg and salt..
  2. The amount of flour you will need will depend on the potatoes. Start by adding about 80 g first. If you add too much, the resulting gnocchi will be stiff..
  3. Mix gently until the dough is about the same consistency as your earlobes. Do not overwork at this point, otherwise the gnocchi will be tough later..
  4. Form the dough into a ball and divide it in half on a floured (not listed in the ingredients) surface..
  5. Roll the divided dough into two long sausage shapes and cut them in half. Cut the dough into bite-sized pieces..
  6. Place a piece of dough onto the back of a fork. Press the piece with your index finger to indent the gnocchi (see the photo). This allows the sauce to stick to it better..
  7. Cook the gnocchi in plenty of boiling salted water. Once the gnocchi floats up to the surface it is ready (just like making shirotama dumplings)..
  8. Remove the gnocchi from the boiling water and drain in a colander. Toss in a sauce you like and serve..
  9. An example of a sauce: Place 200 ml of double cream and 50-100 g of Gorgonzola cheese in a frying pan and melt. Season to taste with salt and pepper. Add some white wine to your taste and some gnocchi. Mix all together and transfer onto a serving dish. Grind black pepper on top..

At their best, potato gnocchi can be light and delicate. Wash the potatoes, prick them with a fork and place them on a sheet pan. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. My Italian mother remembers her mother making these dumplings for special occasions.

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