Gnocchi Recipe
My grandmother used to make these when I was a little boy. When I was old enough she showed me her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didnt measure things the same each time, so sometimes you have to add a little to the recipes.
My grandmother used to make these when I was a little boy. When I was old enough she showed me her delicious recipes, she showed me how to make a lot of her wonderful dishes. She never wrote anything down and she rarely used a cookbook. She also didnt measure things the same each time, so sometimes you have to add a little to the recipes.
- Carbohydrate 73.8308435145251 g
- Cholesterol 52.875 mg
- Fat 4.99436194159786 g
- Fiber 4.44485582314584 g
- Protein 10.7073812590124 g
- Saturated Fat 0.936492374624482 g
- Serving Size 1 1 Serving (324g)
- Sodium 104.708424850774 mg
- Sugar 69.3859876913792 g
- Trans Fat 0.460364724613763 g
- Calories 378 calories
Step-by-step
- Bake potatoes 45 minutes till tender but still firm let cool, about 29 minutes, then peel skin leaving the white flush. Season with salt and pepper then mash potatoes with fork, masher, or in ricer. Place in large bowl stir in flour eggs and 1 tablespoon olive oil. Knead in enough flour to make a soft dough.
- On a floured surface, roll dough into a long rope. Cut the rope into 1/2-inch pieces. With a fork lightly press and roll leaving a light impression on the pasta.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi, and cook until they float to the top, about 3 to 5 minutes. Drop into ice water the toss in remaining olive oil, this will keep it from sticking when you store it, or you can use it right away in your favorite sauce.
Adding too much flour before kneading creates heavy, rubbery dumplings rather than tender pillows. Russet potatoes contain less moisture than waxy varieties, making them the superior choice for releasing steam effectively during the initial bake. Piercing the skins allows trapped water to escape, preventing a wet mash that demands excessive flour correction later.
Selecting and Processing Tubers
Baking potatoes whole at 400 degrees Fahrenheit draws out internal moisture far better than boiling them in water. Passing the warm flesh through a potato ricer breaks down stubborn lumps uniformly without overworking the starches. Working quickly while the potatoes remain warm ensures the dough absorbs flour evenly without becoming tough.
Shaping and Thermal Shock
Rolling the dough into ropes requires a light touch on a lightly floured surface to prevent sticking. Plunging the boiled dumplings immediately into an ice bath halts the cooking process and sets the exterior starch. Tossing the cooled pieces in extra virgin olive oil coats the surfaces, stopping them from adhering into a solid mass during storage.
