Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, potato gnocchi. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Homemade gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort. 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. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW!
Potato Gnocchi is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Potato Gnocchi is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have potato gnocchi using 4 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Potato Gnocchi:
- Make ready 300 grams Potatoes
- Get 95 grams Plain flour
- Take 1 Egg
- Get 1/4 heaping teaspoon Salt
Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. Gnocchi (pronounced NYO-kee), small, tender dumplings made with potatoes, are an excellent alternative. When made properly, they're light and tender, with a slight chew.
Steps to make Potato Gnocchi:
- 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.
- 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.
- 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.
- Form the dough into a ball and divide it in half on a floured (not listed in the ingredients) surface.
- Roll the divided dough into two long sausage shapes and cut them in half. Cut the dough into bite-sized pieces.
- 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.
- 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).
- Remove the gnocchi from the boiling water and drain in a colander. Toss in a sauce you like and serve.
- 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.
In fact, potato gnocchi may be among the most popular gnocchi versions in the world today. Brief History and other names for "Gnocchi". Much like cavatelli pasta, there are many stories surrounding. Although potato gnocchi alone are the most comon type of gnocchi made in Italy (and the most versatile), there are also other kinds of gnocchi worth making. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs.
So that’s going to wrap it up with this exceptional food potato gnocchi recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
