Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, potato gnocchi. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Potato Gnocchi is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Potato Gnocchi is something which I have loved my whole life.
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 determine the outcome of a bad dish. What are the secrets to make potato gnocchi that do not lose shape.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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
- Prepare 95 grams Plain flour
- Take 1 Egg
- Make ready 1/4 heaping teaspoon Salt
How to make gnocchi, or light potato dumplings, made with baking potatoes, egg yolks, and flour. The potatoes must be used while they are still very warm. Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon.
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 all my research, I have yet to see a good recipe that doesn't warn the reader that its measurements are an approximation, and that only by developing a. 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, cornmeal or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa or prunes. Gnocchi recipes aren't for the faint of heart. Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate.
So that’s going to wrap this up for this special food potato gnocchi recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
