Gnocchi I Food

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GNOCCHI I

2000-06-03



Gnocchi I image

This simple potato, flour, and egg recipe is one my family has used for generations.

Provided by Anna

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 3

Ingredients:

  • 2 potatoes
  • 2 cups all-purpose flour
  • 1 egg

Steps:

  • Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
  • Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.

Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g

GNOCCHI

2022-06-14



Gnocchi image

There are a number of tricks in this basic recipe from Laura Sbrana, the mother of the chef Marco Canora: Start with baking potatoes and get rid of as much moisture as you can. Use less flour than you would expect. For a light and airy gnocchi, work the dough as little as possible so that it doesn't become glutinous which would result in a heavy and chewy result.

Provided by Tom Colicchio

Categories     dinner, pastas, main course

Time 3h

Yield 8 main-dish or 16 side-dish servings

Number Of Ingredients 8

Ingredients:

  • 5 pounds Idaho baking potatoes, scrubbed
  • Kosher salt
  • 3 egg yolks, lightly beaten
  • White pepper
  • 1 1/4 cups all-purpose flour, plus more as needed
  • 8 cups ice cubes
  • 1/2 pound unsalted butter (2 sticks)
  • 1/4 pound Parmigiano-Reggiano, grated (about 1 1/4 cups)

Steps:

  • Heat oven to 350 degrees. Cover a sheet pan with a 1-inch layer of kosher salt. Place potatoes on salt, and bake 1 1/2 hours. Remove potatoes, and cut in half horizontally. Deeply score flesh in a crisscross pattern. Place halves on racks and allow to cool to room temperature, at least 30 minutes. Scoop flesh into a large bowl.
  • Press potato flesh through a fine ricer or sieve, and weigh it. You need 2 1/4 pounds.
  • Spread riced potatoes on a clean work surface, and shape loosely into a flat mound. Drizzle with egg yolks. Sprinkle with pepper. Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks. Sprinkle with flour as you go. Work mound by cutting and folding, but not kneading. Sprinkle with flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
  • Line two sheet pans with parchment. Lightly dust with flour.
  • Clean work surface with a scraper, and lightly dust with flour. Shape potato mixture into a loaf about 1 1/2 inches high, 4 inches wide and 12 inches long. Cut 1 1/2-inch slice from the loaf with a scraper or knife. Roll into a rope about 1/2 inch thick and 30 inches long. Cut at 1-inch intervals. Smooth ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture.
  • Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
  • Place ice cubes in a large bowl, add 4 quarts cold water, and place a large colander in the bowl so that it fills with ice water.
  • Slide gnocchi from one baking sheet into boiling water. After about 90 seconds, gnocchi will begin floating to the surface. Remove to colander with a slotted spoon or skimmer. Repeat with second batch.
  • Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Cooked gnocchi can be served at once (see next step for a quick butter sauce, or toss cooked gnocchi with a warm sauce of your choosing), set aside for several hours or frozen in an airtight container for future use.
  • For a quick butter sauce, melt butter in a small saucepan. Whisk in 1 cup water until emulsified. (If not using entire batch of gnocchi, use proportionately less butter sauce.) Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer. Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese, and serve. Frozen gnocchi can be heated in butter without thawing.

Top Asked Questions

  1. How to cook gnocchi?
    Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
  2. What is potato gnocchi made of?
    Gnocchi (pronounced NYOW-kee) are an Italian pasta, the most common of which is classic potato gnocchi (Gnocchi di patate). They are made of cooked mashed potatoes, flour and eggs. Some gnocchi recipes add ricotta to the dough.
  3. What to eat with gnocchi pasta?
    Tender gnocchi pasta is served in a homemade tomato sauce with slices of Italian sausage and topped with grated Romano cheese. With Italian sausage, gnocchi, spinach, and tomatoes in a rich creamy broth makes a hearty, warming one-pot meal. Melted butter adds a subtle difference to these potato dumplings.
  4. Is Gnocchi a good midweek meal?
    Bring the flavours of Italy to your kitchen with gnocchi for dinner. Made with a delicious tomato, basil and aubergine sauce, it's a tasty midweek meal A star rating of 4.6 out of 5. For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

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