Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, gnocchi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
There is nothing like homemade gnocchi. They taste like potatoes with a bouncy texture, even without gluten. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat.
Gnocchi is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Gnocchi is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook gnocchi using 7 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Gnocchi:
- Get 400 gr mashed potatoes
- Make ready 150 gr semolina flour
- Make ready 50 gr all purpose flour
- Make ready 1 teaspoon salt
- Make ready 1/2 teaspoon white pepper
- Take 1 egg yolk
- Make ready 50 gr flour for dusting
While trying to find a creative use for leftover turkey, we decided to add gnocchi instead of noodles. If you don't have leftover turkey, a rotisserie chicken works just as well. —Amy Babines, Virginia Beach, Virginia To freeze uncooked gnocchi: Spread the gnocchi out, so they aren't touching each other, on the well floured, parchment paper lined, baking sheet. When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with. Eating gnocchi is like taking a bite out of a little cloud.
Steps to make Gnocchi:
- Boiled the potatoes with the peel. If you have oven, you may roast it. Boil the potatoes until it is soft and well cooked
- After around 30 mins, check the doneness of potatoes. Strain it and let it cool down before you peel it.
- Let the potatoes completely cool. You may let it overnight in refrigerator.
- After the potatoes cool down, mash it until soft with masher or potato ricer in a bowl.
- Add eggyolk, salt and pepper into the potatoes. Mix them well.
- Add the semolina, mix it well. If it is too soft, slowly add the all purpose flour. But not too much, it makes the gnocchi hard.
- Mix it and shape it to the big ball. Dust your working surface. Take one slice and roll it into long shape. Cut it into small rectangular and place it on plate which has been flour dusted.
- Shape the rest of the gnocchi dough
- Prepare pot with half full water. Bring it to boil. Place the gnocchi into it and cook it until it floats on the water. It takes around 5 mins each batch.
- Remove it out and cook the rest batch.
- You may freeze the uncooked gnocchi in the zip sealed bag. Store it up to 1 month.
The gnocchi weren't as light and fluffy as some I have had but they were kinda easy to make. I think next time I will just use leftover mashed potatoes - the milk and butter in them should lighten up the gnocchi. Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. Nevertheless, sinking my teeth into my first gnocchi was a revelation; a tender-yet-solid, Parmesan-scented bite.
So that’s going to wrap this up with this special food gnocchi recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
