Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, potato gnocchi. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Potato Gnocchi Recipe. Add the potatoes to a large pot of cool salted water. Add the gnocchi and toss until lightly golden.
Potato Gnocchi is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Potato Gnocchi is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have potato gnocchi using 4 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Potato Gnocchi:
- Make ready 300 grams Potatoes
- Get 95 grams Plain flour
- Prepare 1 Egg
- Make ready 1/4 heaping teaspoon Salt
When made properly, they're light and tender, with a slight chew. Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! Gnocchi recipes aren't for the faint of heart.
Instructions 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.
Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light and delicate. 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. This homemade potato gnocchi recipe from The Silver Spoon cookbook is made with potatoes, flour, egg These homemade potato gnocchi are, quite frankly, the best version of this Italian classic that.
So that’s going to wrap it up for this special food potato gnocchi recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
