Gnocchi is a fresh pasta dish usually made with potatoes, flour and eggs.
The ingredients are mixed together to form a soft dough, which is then cut into pieces and rolled into rolls.
Then cut the rolls into small pieces and make indentations with a fork or gnocchi board. They are then boiled in salted water until they float to the surface.
Potato gnocchi can be served with a variety of sauces and toppings, such as pâté (e.g.pate),ketchup,Italian tomato sauce, butter and grated parmesan cheese, as indicated in this recipe.
They can also be fried or baked to create a variety of delicious dishes such asGnocchi Sollendin style.
Potato gnocchi is a popular traditional Italian dish loved all over the world for its delicate taste and smooth, creamy texture.
Follow this gnocchi recipe and all the step-by-step secrets to making homemade gnocchi and you will bring the best potato gnocchi to the table.
The smoothest and tastiest ever, with the delicate and dominant flavor of the potatoes, perfect for any sauce.
Also read:
- Spinach and ricotta recipe
- Ricotta Gnocchi opskrift
- Pumpkin Gnocchi recipe
- Potato Gnocchi with Tahini and Gorgonzola cheese
Homemade potato gnocchi recipe
- Preparation time:40 minutes
- Cooking time:5 minutes
- Pause:20 minutes
- in of:4
Ingredients for potato rice balls
Kartoffel Gnocchi
- 500g (1.1lb) potatoes
- 150 g (1 header) "00" mel.
- 1 medium egg
- 1/2 tsp fine salt
for spices
- 30 g (1/3 stick) unsalted butter
- 3 or 4 sage leaves
- freshly ground black pepper
- grated parmesan cheese
Kitchen tools and equipment
To make potato gnocchi, you will definitely need a pastry cutter to knead and cut the gnocchi. We recommend this reversiblewooden pastryComes with ruler and pie plate template. Really good and helpful!
You can finely slice the gnocchi with a sharp knife. But if you want something more beautiful and always useful in the kitchen, try checking out this versatile stainless steelBench scraper cutter.
The gnocchi are traditionally rolled gently on a final wooden gnocchi board to give them their famous aesthetic shape. You can easily do that with a fork. but look this is really coolDuanzi Banji.
Finally, you need oneStainless wood and potato warriors.
How to make potato gnocchi: instructions
trin 1)- Clean and wash the potatoes with fresh water. Place the potatoes in a large pot of cold salted water. Cook potatoes with the skin on so they absorb less water.
Bring to a boil and cook for 20 to 40 minutes, depending on the size of the potatoes. Check occasionally for doneness with a fork.
Once cooked, drain and set aside until cool enough to handle but still warm. Then peel the potatoes. An easy way to peel potatoes is to stick a fork in and peel with a knife.
Place flour on a work surface and make a well in the centre. Put the potatoes in a potato grater and mash over the flour.
trin 2)- Beat the eggs in a separate bowl with a fork and add fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes.
How to ferment Gnocchi
trin 3)- We knead the ingredients quickly and simply by hand. Kneading for a long time will make the dough sticky. The potato gnocchi dough needs to be kneaded lightly, probably while the potatoes are still warm, as the heat helps the ingredients come together.
Form quickly into a ball. If the dough is too soft and sticky, add 1 teaspoon of potato starch instead of flour. You want a soft but firm ball.
Trin 4)- Cut a piece of dough the size of an orange. Roll the dough with your hands into a long rope, about 1 cm (1/2 inch) wide. If it is too long, it is cut in half and worked on one thread at a time.
Trin 5)– Cut the dough roll into small rolls every 2 cm (about 1 inch). Place on a lightly floured surface. Repeat the above steps for the remaining dough.
Now you can use a floured gnocchi board. Push your gnocchi onto the gnocchi board and press lightly in the center with your thumb. If you like, you can place a fork on your work surface and push each gnocchi up from the bottom of the tines to form a decorative shape.
We continue to make gnocchi until all the dough is finished. Let the gnocchi rest at room temperature for 20 minutes before cooking.
Why do potato gnocchi need to rest before cooking?
Gnocchi, a type of pasta made from potatoes and flour, is important to leave at room temperature before cooking for two main reasons.
First, it dries out the gnocchi a bit, making them less soggy and easier to work with. In this way, the gnocchi will keep their shape during cooking and will not dissolve in boiling water.
Second, the starch in the potatoes and flour at room temperature can absorb moisture into the gnocchi itself. This process makes the gnocchi firmer, less chewy and has a better texture when cooked.
We recommend letting the gnocchi rest at room temperature for at least 20 to 30 minutes before cooking.
How to prepare potato gnocchi
trin 1)- Now you have to cook the gnocchi. Fill a large pot with water and bring to the boil. When boiling, add kosher salt.
Then add the gnocchi a little at a time, stirring once or twice to make sure they don't stick together.
Cook until the gnocchi rises to the surface.
trin 2) - When they float to the surface, scoop them up with a slotted spoon and put them in the pan with the sauce.
Now let's see how to make butter and sage dressing.
How to make gnocchi with sage butter
Melt the butter in a saucepan over medium heat and add the sage.
Drain the gnocchi with a slotted spoon, then add to the pan. Cook for 1 to 2 minutes, stirring.
Add grated parmesan and freshly ground black pepper. Mix and serve.
Which sauces are best for spicy potato gnocchi
There are many homemade sauces that go well with gnocchi. As we have seen, sage and butter are probably the easiest. If you don't like the taste of sage, just add butter and Parmigiano-Reggiano: quick, easy and rich.
Probably the most popular sauce is a simple tomato sauce with sautéed garlic, tomato puree and basil. If you add slices of fresh mozzarella cheese to tomato gnocchi and bake them in the oven for 10 minutes, you get the famous gnocchi alla Sorrentina!
Another very popular gnocchi sauce in Italy is pesto. See our authentic Italian recipesGenoese Pesto.
Try gnocchi with meat sauce. why not!
Finally, how about Gnocchi al Gorgonzola? Melt some Gorgonzola in a bowl in the microwave, add the gnocchi and some grated parmesan. Mix and serve!
How to preserve potato gnocchi
Uncooked potato gnocchi should not be stored in the refrigerator, as they immediately turn black.
You can let them rest at room temperature, covered, for up to 30 minutes.
Leftover cooked gnocchi can be refrigerated in an airtight container for up to 1 day. Reheat in microwave.
Can I freeze potato gnocchi?
Freeze them to keep the gnocchi for longer. How to do it: Place the potato gnocchi on a floured tray (wooden, plastic or cardboard) and keep them separate. Place the tray in the freezer. Wait 2/3 hour, then put them in a plastic grocery bag and put them back in the freezer.
Do not put freshly made gnocchi in the plastic bag while it is still soft, because they will stick together! Cook frozen gnocchi straight from the freezer in boiling water (as above). This will give them the softness and texture of freshly made potato gnocchi.
What are the best potatoes for potato gnocchi?
When making gnocchi, it's best to use dry, starchy varieties of potatoes: mashed potatoes have less moisture, so less flour is needed. Less flour also means better results. You will taste the real flavor of the potatoes.
The perfect potato is an old potato, not a new potato. New potatoes have more moisture and absorb too much flour.
So use older potatoes with red skin if you can. We recommend Russet or Yukon Gold potatoes.
What is the best flour for gnocchi?
Use all-purpose flour, preferably "00" flour. The latter will make your gnocchi softer and more tender.
For the best potato gnocchi, pay attention to the amount of flour you use to make the dough. The less flour you use, the softer and more flavorful your gnocchi will be.
The correct amount of flour to add to boiled potatoes and mashed potatoes is up to about 30 percent by weight of the potatoes.
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