Rating: 5/5
Preparation time: 40 minutes
Cook time: 5 minutes
Total time: 45 minutes
In case you enjoy Italian meals, I bet you have already heard this word “gnocchi” (Gnocchi recipe) several times. These small pieces of food are made using powdered potatoes and various other ingredients such as flour and eggs.
Gnocchir recipe is one of the beloved comfort foods made in every Italian household. They can be dressed with oil and sage or served with a hearty tomato sauce, polyzehnovie impresses with its diversity and, even if you thought that would be difficult to recreate at home, you are sorely mistaken.
Summary of Gnocchi Recipes History
- Ancient Roots: Gnocchi has been used for centuries even in Roman times making it out of a damp flop consisting only of pancake.
- The Potato Revolution: Introduced by sailors in the 16th century, potatoes became a fixed part of the vedella gnocchi recipes.
- Regional Variations: Gnocchi recipe varies from one region to another in Italy as it takes a lighter potato based preparation in North while a denser semolina based one in Rome.
- Etymology: The term is derived from “gnocca,” which means a knot in wood since the original form of gnocchi was the size of a knot.
After learning a bit about the history of gnocchi, let’s move on to the recipe!
Read more: Super Delicious Crockpot Lasagna Soup Recipe in 2024
Ingredients for Gnocchi:
- 2 lbs (900 g) russet potatoes (around 4 large potatoes)
- 1 ½ cups (180 g) all-purpose flour (plus extra for dusting)
- 1 large egg, lightly beaten
- Salt, to taste
How to Make Gnocchi: Step-by-Step Instructions
Step 1:
Begin with the selection of the proper potatoes. Russet or Yukon Gold potatoes are the best because they are starchy and less juicy. The main ingredient, potatoes should be boiled whole with the skin intact until they feel tender when poked with a fork, about 20 minutes. Peeling the skin helps potatoes not to absorb excess water on it that would make the gnocchi dough sticky.
Step 2:
When the food is ready the first process to prepare the potatoes is to peel and mash them.After boiling the potatoes they should be drained and can even be left to cool a little before frying. Peel off the skin with the help of your fingers or with a small kitchen knife. After boiling drain the potatoes and using a potato ricer or a fork mash the potatoes until smooth and fluffy for the fluffy gnocchi. According to some recipes, after the potatoes have been mashed, these should be allowed to cool completely.
Step 3:
Using a clean,floured surface, proceed to shape the mashed potato into a well. Pour the flour on top of the potatoes, and in the centre of the well mix the beaten eggs and a complimentary pinch of salt. Slowly add the flour and egg to the potatoes and mix with your hands using a folding movement until you get a tacky feeling.
Step 4:
After the dough has been made, divide it into several lesser portions to make work easier. Shape each piece into a long rope about three quarter inch thick all the way. In order to produce small dumplings, the rope should be sliced into pieces of one inch thickness. When making gnocchi of the former shape, it is easier to role every piece over the back of a fork to create ridges that can capture the sauce.
Step 5:
Make a large quantity of lightly salted water to come to a simmer. This is the reason, as I mentioned, the addition of the gnocchi has to be in batches, to avoid too many of them in the pot or pan. When the gnocchi floats to the surface it will be cooked, this will take around 2- 3 minutes.
Step 6:
Now, you have to introduce your gnocchi! You can either put them in butter with some fresh sage to achieve a rather elegant dish, or put them in a rich tomato sauce. Either way you choose, you are assured of something wonderful.
Nutritional Value of Gnocchi (Per Serving)
- Calories: 250
- Carbohydrates: 52g
- Protein: 7g
- Fat: 2g
- Fiber: 3g
- Sugars: 2g
Tips for Perfect Gnocchi Recipe Every Time
- Select the Appropriate Potatoes: The right potatoes for making these delicate pillows of dough should be starchy, preferably Russet or Yukon Gold. Do not use waxy types such as red or new potatoes because these contain more water content.
- Avoid Overmixing: However, when kneaded to an extent, it can produce dense and chewy gnocchi, so careful on this. Combine the ingredients just enough to help them blend into each other.
- Testing First: When preparing a large batch of gnocchi it’s better to first cook a piece of it to know its texture. If the dough is too tender or if it appears to be breaking apart, work more flour into it with the dough using a little additional kneading.
- Preservation for Later Use: The actual preparation is straightforward but when cooking a large batch of gnocchi it is recommended that any uncooked gnocchi are placed on a baking sheet in a thin layer, then frozen. After that, portion them and store the pieces in a freezer safe bag. You can cook them directly from the freezer where required.
The next time you’re craving something comforting and delicious, remember this gnocchi recipe and impress your family and friends with your culinary skills.
Buon appetito!
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