home made gnocchi, not a chilling as you might think and when they are right, they are nugget dumplings of good that good melt in your mouth. You can see from the video recording in this post.
Reading: How to Make Gnocchi
The password ‘ gnocchi ’, derived from the italian bible ‘ nocchio ’, means a knot is in wood. But it ’ s not only a dish served in Italy, gnocchi are served in France where they are known as ‘ gnocchi à louisiana parisienne, in Croatia they are called ‘ njoki ’, and South America, called ‘ nhoque ’ .
I would say that most of us at one time or another have had gnocchi, or at least seen them on a menu in a restaurant. When they are made correctly, they should be lighter and about melt in your mouth. I have had some that are heavy, dense and baffling and that is equitable a lawsuit of using excessively much flour and over-kneading the dough .
With only 4 ingredients, potato, flour egg and salt, this makes them easy to prepare and there ’ s not actually anywhere you can make a err. You start with squash potato .
Perfect mashed potato peak – I use a potato ricer. It ’ s like a giant garlic iron for potatoes and makes the smoothest mash .
merely like an italian grandma making pasta ( and the method acting I use ), I like to make my gnocchi on the counter. A well is made in the center of a pile of all purpose flour and the mashed potato added .
How to Make Gnocchi – Step by Step
Boil peeled potatoes in a pan of boiling water .
Drain the cook potatoes and allow to cool .
Mashed the potatoes or run them through a ricer to make them ampere smooth as possible .
Flour, egg and salt are added to the mashed potato. Everything is shuffle and kneaded together to form the dough .
Using your hands, desegregate and slowing incorporate the flour and testis mix until the boodle is no longer muggy and form a musket ball .
Gnocchi boodle tip : In accession to super balmy potatoes, the early key to soft fluffy dough is to only add enough flour to bring the dough together and not be muggy. Do not over-knead the boodle which will develop the gluten in the flour and make them tough .
A helping of the dough is cut and rolled into a 3/4 inch thick log .
The logarithm is cut into 3/4 inch long pieces, you precisely made gnocchi !
Wonder how you get those ridges ? Rolling the gnocchi over a fork or gnocchi board is how to make the ridges. The ridges are an crucial element to the gnocchi which helps sauce stick to them .
How to store fresh gnocchi:
They are adept stored in the deep-freeze. After rolling the dough, place them on a thinly floured display panel, slenderly spaced, not touching. place this in the deep-freeze for 1 hour until you can handle them. then you can transfer them to a zippered bag or sealed container. You can cook them right from frozen .
Some serving suggestions for gnocchi:
Baked Gnocchi with Sage and Cheese Sauce
Crispy Gnocchi with Peas, Asparagus and Lemon
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How to Make Gnocchi
A simple, bit-by-bit guide on how to make gnocchi. soft potato pillows that are a light and delicious alternative to pasta that can be paired with about any light sauce .
- 1 pound russet/baking potatoes, peeled and cut into chunks
- 1 cup all purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg, whisked (you only need 2 tablespoons)
- Fill a large saucepan with water. Add the potatoes and bring to a boil. Boil the potatoes until they are just soft (a sharp knife should insert easily). Drain and allow to sit until cool enough to handle. Drain and allow to sit until cool enough to handle. Mash well or run through a food mill or ricer for nice smooth potato, allow to cool.
- Lightly dust a large baking sheet pan. Set aside.
- On a clean work surface or in a large bowl mix together the cooled potato,1/2 the flour and salt, make a well in the center and add 2 tablespoons egg. Mix with your hands incorporating the flour with the potato, adding more flour as needed until the dough starts to hold together (you may not use all the flour depending on how much moisture is in the potato). The dough should not be sticky, over kneading will make it sticky. Form into a ball. Cut 1/4 of the dough and roll into a long log, about the thickness of your thumb. Cut the log into 3/4-inch (2 cm) pieces.
- Roll the pieces over a gnocchi board or the back of a fork with your thumb to create ridges and place them onto the floured sheet pan in a single layer. Repeat with the rest of the dough. Leave them to dry for about 20-30 minutes.
- You can either freeze them, or cook right away. To freeze them, put them on a flat surface (small baking sheet pan, cutting board or plate) making sure they are not touching. Freeze for 2 hours then transfer to a well-sealed container or zip freezer bag. You can cook right from frozen.
Amount Per Serving
This nutrition calculation is provided by Nutronix that is alone a guidepost and not intended for any finical diet .