Gnocchi
Gnocchi are a type of Italian pasta made from potatoes flour and eggs typically shaped into small round dumplings and boiled until they float to the top of the water Gnocchi can be served with a variety of sauces such as tomato sauce pesto or Alfredo sauce
Gnocchi are a type of Italian pasta made from potatoes flour and eggs typically shaped into small round dumplings and boiled until they float to the top of the water Gnocchi can be served with a variety of sauces such as tomato sauce pesto or Alfredo sauce
- Carbohydrate 259.972200236426 g
- Cholesterol 0 mg
- Fat 2.80840000308992 g
- Fiber 16.1220003309427 g
- Protein 33.3302000315044 g
- Saturated Fat 0.495760000490564 g
- Serving Size 1 1 recipe (676g)
- Sodium 3200.56000404556 mg
- Sugar 243.850199905484 g
- Trans Fat 0.880940001019354 g
- Calories 1213 calories
Step-by-step
- 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.
Standard ingredient lists provide exact measurements without detailing how environmental variables alter the results. Potatoes vary significantly in moisture content depending on age and variety. Russets work well because they contain higher starch and lower moisture levels compared to waxy varieties like red or Yukon Gold potatoes. Using a waxy potato forces the addition of extra flour to bind the wet mash, producing heavy, dense dumplings instead of light pillows.
Managing Moisture and Flour Ratios
Boiling whole potatoes in their skins rather than peeling them first prevents excess water absorption during cooking. Mash the drained potatoes while they remain hot to release trapped steam and prevent gummy pockets in the dough. Incorporate all-purpose flour gradually, stopping as soon as a cohesive ball forms. Overworking the gluten network transforms tender pasta into chewy spheres that resist cooking.
Cooking and Execution Technique
Drop the shaped pieces into rolling boiling water and watch for the specific visual cue: they will float to the top within three to five minutes. Remove them immediately with a slotted spoon to prevent waterlogging. Freezing unboiled gnocchi on a baking sheet for two hours before transferring them to a sealed bag allows for long-term storage without sticking.
