How do i make Gnocchi from scratch, light and airy?!
Discover how easy it is to make your own light and fluffy gnocchi with our foolproof recipe.
Making gnocchi is simple – a light hand and a few basic ingredients are all you need to whip up these fluffy potato pillows. An Italian classic, gnocchi is a great addition to the home cook’s repertoire as it’s straightforward enough for a simple family meal while also being sufficiently elegant for entertaining. Like pasta, gnocchi only becomes truly fabulous when teamed with other flavours, so we’ve provided you with three simple sauce recipes to help your gnocchi really stand out.
You will need
4 (750g) desiree potatoes, unpeeled
1 1 / 3 cups (200g) plain flour, plus a little extra
Serves 4
1. Place potatoes in a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer (don’t test too much as potatoes will become waterlogged). Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly.
Answers: Gnocchi know-how
Discover how easy it is to make your own light and fluffy gnocchi with our foolproof recipe.
Making gnocchi is simple – a light hand and a few basic ingredients are all you need to whip up these fluffy potato pillows. An Italian classic, gnocchi is a great addition to the home cook’s repertoire as it’s straightforward enough for a simple family meal while also being sufficiently elegant for entertaining. Like pasta, gnocchi only becomes truly fabulous when teamed with other flavours, so we’ve provided you with three simple sauce recipes to help your gnocchi really stand out.
You will need
4 (750g) desiree potatoes, unpeeled
1 1 / 3 cups (200g) plain flour, plus a little extra
Serves 4
1. Place potatoes in a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer (don’t test too much as potatoes will become waterlogged). Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly.
just use potatoe and flour it worrks
most recipes say about 50:50 potato & flour, use about 75:25 potato:flour - too much flour and it gets too dough-y. a knob of melted butter or margerine with your potato, some like to put some parmesan cheese in the mix. after you're rolled them cook them in batches.
and make sure you mash your potatos REALLY WELL otherwise you get these tiny little lumpy things in the gnocci and it's not good.
I guarantee you`ll be making this recipe over and over again! If you don`t care for garlic you can leave it out, but I`m crossing my fingers that you like it! If you don't have a potato ricer us a colander to push your potato's through. It sounds like alot of work but is so worth it. ( after you make this recipe once you`ll go out and buy a ricer.) ( makes it sooooo easy.)
2 cups flour
2 cups potato's- riced
2 eggs
2 tsp salt
2 cloves garlic- mashed
2 Tablespoon Butter- softened ( Use butter not margarine )
Mix all until forms ball of dough,( you may need to sprinkle a little more flour onto your dough to make it easy to work with.) Roll out on floured board.
Cut into 1 inch pieces. Boil in salted water 5-6 min. Drain and serve with your sauce. Or better yet, butter and fresh parm cheese! This recipe is unbelievable, please take the time to try it.
Happy Cooking! :)
PS I`m sure you know this but, you have to boil your potato`s until their tender before you rice them.
gota stroke it very slow and steady until it gets firm and rises;)
Basic Potato Gnocchi
* 2 1/4 pounds, mealy potatoes, peeled
* About 1 3/4 cups flour (see note below)
* A pinch of salt
If you do not have a steamer, put the potatoes in a metal colander, set the colander in a spaghetti pot, fill the pot with water to just below the colander, and set the pot, covered, to boil. The potatoes will be done in 30-45 minutes, when a skewer penetrates but they are still firm. Peel them and mash them while they’re still hot (a potato ricer works very well here). Season the potatoes with a pinch of salt and slowly knead in enough flour to obtain a fairly firm,
smooth, non-sticky dough -- exactly how much flour will depend upon how moist the potatoes are.
Roll the dough out into snakes about as thick as your finger, cut the snakes into one-inch pieces, and gently score the pieces crosswise with a fork. As an alternative to scoring with a fork, Bugialli suggests you gently press them against the inside of a curved cheese grater, to obtain a curved shape with a depression on one side. The choice is up to you.
Cook the gnocchi in abundant salted boiling water, removing them with a slotted spoon a minute or two after they rise to the surface. Drain them well and serve them with a few leaves of sage, melted unsalted butter and Parmigiano, or meat sauce, or pomarola, or pesto.
The quantities above will make gnocchi sufficient for four as a main corse, or 6-8 as a first course in an Italian meal.
"Note:
"The flour serves to bind the gnocchi, and thus forestall the experience of a lady who, in my presence, stirred the pot and came up with nothing at all; the gnocchi had disappeared. ‘Where'd they go?’ asked another lady, to whom I told the story, wondering if a fairy had spirited them away.
"’Don't raise your eyebrows, madam,’ replied I. ‘Though unexpected, it's perfectly normal. The gnocchi were made with too little flour, and dissolved upon coming into contact with the boiling water.’
"If you want more delicate gnocchi, cook them in milk and serve them undrained, as a soup. If the milk is of good quality, no seasoning other than salt, except for a pinch of Parmigiano, should be necessary."
You need:
about 1kg pototoes (red ones are best)
about 300g plain flour
pinch salt
Method:
Peel and boil potatoes.
When potatoes are cooked (as per mashed potatoes), pan through a metal sieve with a fork or pan through a potato mill.
Add flour and salt, mix gently with a knife or your finger tips (combine well).
Turn out onto a floured bench and quickly and gently knead until it is a well formed ball.
Break gnocchi dough into portions and roll out like a sausage (about 1.5-2cm in diameter).
Cut into 1.5cm pieces (if they are too big they get chewy).
Use a spoon and a fork to put the lines on them and make them look like gnocchi.
Place a handful at a time in boiling water. Scoop out once they float and drain in a collander.
Mix into sauce.
Leftover Potential: They freeze well after cooking. Don't let the uncooked ones touch each other, because they stick together!
Dont know but i will use what i see above to learn, thanks
hmmmmm How do i make Gnocchi
The best beginner's recipe i've seen and tried was from Mario Batali...here's what he did....
1 lb potatoes(usually 3 small or one good large russett)
1 egg
1 cup flour
Bake your potatoes in a 350 degree oven for one hour...peel your potatoes and run them thru a food mill or ricer...if you dont have those...just mash them really well....pour out onto your work surface....make a well in the middle of the potatoes.. ......sprinkle part of your flour over the potatoes...add the egg....with a fork start bringing the mixture from the out side in to the middle until your egg is incorporated...add the rest of your flour....knead just until its all mixed and you have a ball...about 4 minutes...i usually let it rest for about 15 minutes....then cut it into quarters....take one section and roll it out into a round pencil shape ...you want about a 3/4 inch dowel...cut into 1 inch pieces...flick these pieces off the edge of a fork to give them ridges to hold onto the sauce...if your a beginner...just take your thumb and make a little indention.........bring a pot of water to a boil......add your gnocchi in batches...when they float...remove them and add to whatever sauce you're serving!!...this is a base recipe and you can work on it as you like...but its a flavorful fluffy start!!!!