GNOCCHI
Steps:
- Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400°F oven until tender, about 40 minutes.)
- Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.) Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
- In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead.
- Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
- Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen.
- To cook gnocchi:
- Bring six quarts of salted water to a vigorous boil in a large pot over high heat. Drop about half the gnocchi into the boiling water a few at a time, stirring gently and continuously with a wooden spoon. Cook the gnocchi, stirring gently, until tender, about 1 minute after they rise to the surface. (You can cook the gnocchi all at once in two separate pots of boiling water. If you make a double batch of gnocchi, I strongly recommend cooking them in batches in two pots of water.)
- Remove the gnocchi from the water with a slotted spoon of skimmer, draining them well, and transfer to a wide saucepan with some of the sauce to be used. Cook the remaining gnocchi, if necessary. When all the gnocchi are cooked, proceed according to the directions for saucing and serving in each recipe.
- When saucing gnocchi, remember this tip: If the sauce is too dense or the gnocchi seem too dry, use some of the gnocchi cooking water to thin the sauce and moisten the gnocchi, as you would with pasta dishes.
- To precook gnocchi:
- Cook the gnocchi as described above, remove them with a skimmer, and spread them out in a baking pan lightly coated with melted butter. When ready to serve, return the gnocchi to a large pot of boiling salted water until heated through, 2 to 3 minutes. Drain thoroughly and sauce and serve according to the particular recipe.
- To freeze gnocchi:
- It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
- To cook frozen gnocchi:
- Frozen gnocchi must be cooked directly from the freezer in plenty of boiling water, or they will stick together. Bring 6 quarts salted water to a boil in each of two large pots. Shake any excess flour from the frozen gnocchi and split them between the two pots, stirring gently as you add them to the boiling water. It is important that the water return to a boil as soon as possible; cover the pots if necessary. Drain the gnocchi as described above and sauce and serve according to the specific recipe.
GNOCCHI W/ GARLIC, SPINACH, MUSHROOM & GRAPE TOMATOES
Fresh grated Parmesan REALLY tops this buttery romantic dish. Came up with this when I was trying to mimic a dish I had eaten in our famous North End.
Provided by TheBostonBean
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of butter with 1/2 tsp of olive oil (this prevents the butter from burning) over med heat until melted.
- Add garlic and shallots.
- Cook 1-2 minutes, until soft.
- Add cherry tomatoes and kosher salt to taste.
- Cook 8 minutes on low heat covered, until soft.
- Add mushrooms and 1 tbsp of butter.
- Cover and cook for 5 minutes.
- Add baby spinach and thyme.
- Cook low for 5-8 more minutes.
- Add 1 -2 tbsp more butter and a tiny bit of water to make a sauce to coat. Yum!
- Add pepper.
- Turn off heat, add Parmesan and hot cooked gnocchi.
- Serve and enjoy!
Nutrition Facts : Calories 449, Fat 28.8, SaturatedFat 17.1, Cholesterol 72, Sodium 401.6, Carbohydrate 39.7, Fiber 4.2, Sugar 2, Protein 14.2
HERB GNOCCHI W/ MUSHROOM CREAM SAUCE
This is a recipe from Danny Boone but i've tweeked it just a bit. Its very easy to make, but very time consuming. The dish is VERY filling so do not be discouraged by the portions, its extremy filling. I made it once for my mom on mother's day and a week later for my brother one what is now known as 'brother's day'... hope you enjoy it!
Provided by Yeah917
Categories Potato
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place whole unpeeled potatoes into a medium saucepan with cold water on medium heat.
- Bring the potatoes to a boil and cook for 20 to 25 minutes until soft enough to mash.
- Check with a knife to see if potatoes are cooked through and tender (they'll still be a lil hard, you don't want them cooked all the way through).
- Once ready drain the potatoes.
- When cool enough to handle peel each potato and mash.
- Add the 1/2 the flour, 1/2 the Parmesan, both egg yolks, all the nutmeg, thyme, salt and pepper
- Mix into a doughy consistency adding more flour as needed.
- Transfer dough to a well floured surface.
- Roll pieces of the dough into a rope about 1/2-inch in diameter.
- With a knife cut the rope into 1/2 to 3/4-inch-long pieces.
- Flour the pieces as you cut them placing them on a floured baking sheet tray or lined with wax paper.
- Place the gnocchi in the refrigerator covered with plastic wrap for 1 hour.
- When ready to cook place gnocchi in boiling salted water for about 1 to 2 minutes (They will rise to the top when done).
- Using a slotted spoon remove gnocchi from pot and place into ice water bath to stop cooking.
- For the sauce
- In a skillet add the butter and mushrooms and saute until nicely browned, about 5 to 7 minutes.
- Add the white wine and reduce by half, about 5 minutes.
- Add the cream and gently simmer for another 2 to 5 minutes.
- Once the sauce has simmered, add the gnocchi (drain out the cold water)and cook for 2 minutes.
- Garnish with fresh parsley and grated Parmesan (Parmesan will give you saltiness).
Nutrition Facts : Calories 632.7, Fat 29.6, SaturatedFat 17.6, Cholesterol 180.1, Sodium 997.6, Carbohydrate 62.8, Fiber 6, Sugar 3.3, Protein 19.8
SIMPLE POTATO GNOCCHI
These simple gnocchi are made from russet potatoes, flour, and egg. Serve them tossed with butter as a side dish or with a more substantial sauce for a main course.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 2h
Number Of Ingredients 4
Steps:
- In a large pot, bring potatoes to a boil in salted water; reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 35 to 40 minutes. Lightly dust two parchment-lined rimmed baking sheets with flour; set aside. Drain potatoes and peel while still hot with a paring knife (use a thick, dry kitchen towel or pot holder to hold them). Immediately pass potatoes through a ricer onto a work surface. Let cool completely.
- Sprinkle potatoes with flour and 2 teaspoons salt, then top with egg. With your hands, work flour and egg into a dough.
- Knead dough until smooth but not elastic, dusting with flour if it becomes too sticky, 4 minutes. Do not overwork dough.
- Divide dough into 8 portions. Roll each portion into a rope (1/2 inch thick and 24 inches long). Cut each rope into 1/2-inch pieces.
- Gently roll each dough piece against the back tines of a fork to make ridges, then arrange in a single layer on prepared baking sheets.
- Bring a large pot of salted water to a boil. In batches, add a few handfuls gnocchi and cook until most have floated to top, 2 minutes. With a wire-mesh spider or a slotted spoon, transfer gnocchi immediately to a sauce.
Nutrition Facts : Calories 220 g, Fat 1 g, Fiber 2 g, Protein 6 g
GNOCCHI WITH CHORIZO AND CORN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.
- Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.
- Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.
- Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.
More about "gnocchi w recipes"
27 EASY GNOCCHI RECIPES - HOW TO SERVE GNOCCHI | KITCHN
From thekitchn.com
- Garlicky Shrimp Sheet Pan Gnocchi. This quick sheet pan dinner relies on store-bought gnocchi, shrimp, and lots of fresh lemon juice. Go to Recipe.
- Gnocchi Lasagna with Spinach, White Beans, and Sausage. This crowd-pleasing casserole is surprisingly light and fresh, thanks to the addition of spinach and white beans.
- Parisian Gnocchi with Brown Butter and Thyme. If your ideal gnocchi are crispy on the outside but pillowy and light-as-air on the inside, this Parisian gnocchi is just for you.
WHAT IS GNOCCHI AND HOW DO YOU MAKE IT? - ALLRECIPES
From allrecipes.com
Author Nadia HassaniEstimated Reading Time 7 mins
25 + GNOCCHI RECIPES | HOW TO MAKE GNOCCHI - FOOD COM
From foodnetwork.com
GNOCCHI RECIPES | ALLRECIPES
From allrecipes.com
BAKED FOUR CHEESE GNOCCHI W/ BROCCOLI - JOY IN EVERY SEASON
GNOCCHI W/ PUMPKIN CHEESE SAUCE - GREEN EVI
From greenevi.com
- Add cashews, pumpkin, onion, and 3 cloves of garlic to a pot, and cover with water. Cook for 15-20 minutes, or until pumpkin is soft. Drain and add to a blender.
- Add the rest of the ingredients to the blender (except for gnocchi), and blend until completely smooth.
SHEET PAN GNOCCHI W/ CHERRY TOMATOES ... - THE FOOD CHARLATAN
From thefoodcharlatan.com
- Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper.Open the package of gnocchi and dump the whole thing on the sheet pan.
- If your pan looks too full (you want each tomato to have a little space to roast) then remove some of the tomatoes.
GNOCCHI PARISIENNE | FOOD & WINE
From foodandwine.com
- Bring 2 cups water, 3/4 cup butter, and salt to a boil in a large, heavy-bottomed saucepan over medium-high. Remove from heat, and add flour all at once.
- Transfer dough to bowl of a heavy-duty stand mixer fitted with the paddle attachment. Beat on low speed until no longer steaming, about 2 minutes.
- Bring a large pot of water to a simmer over medium-high. Scrape chilled dough into a piping bag fitted with a 3/4-inch round tip. Carefully pipe dough into simmering water, cutting at 1-inch lengths with a paring knife or scissors.
GNOCCHI WITH POMODORO SAUCE (EASY & FLAVORFUL ...
From foodiecrush.com
- Add 1/4 cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp.
- Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice.
- Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 30-40 minutes or until the sauce reduces and thicken, stirring occasionally. Stir in the heavy cream and remove from the heat.
POTATO GNOCCHI - RICARDO
From ricardocuisine.com
BAKED FOUR CHEESE GNOCCHI W/ BROCCOLI | RECIPE | PASTA ...
From pinterest.ca
GNOCCHI RECIPES - BBC GOOD FOOD
GNOCCHI W SAGE & MUSHROOMS RECIPE | JESSICA COX
From jessicacox.com.au
GNOCCHI: QUESTIONS (AND ANSWERS) ABOUT GNOCCHI FROM FOOD52
OSSOLA-STYLE GNOCCHI WITH SAGE-BUTTER SAUCE | FOOD & WINE
From foodandwine.com
GNOCCHI POTATO NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
BAKED FOUR CHEESE GNOCCHI W/ BROCCOLI | RECIPE | GNOCCHI ...
From pinterest.ca
HOMEMADE GNOCCHI W. THE BEST VEGAN TEMPEH BOLOGNESE ...
From foodiebadge.com
GNOCCHI W/ ROASTED SQUASH & HAZELNUTS - 425G - SUMMERHILL ...
From summerhillmarket.com
10 BEST SEAFOOD GNOCCHI RECIPES - YUMMLY
From yummly.com
THE WARMING GNOCCHI RECIPE YOU CAN MAKE AHEAD OF TIME
From foodnetwork.ca
PAN FRIED GNOCCHI W/ SAUSAGE & KALE RECIPE - FOOD NEWS
From foodnewsnews.com
18 GNOCCHI DISHES WE LOVE MAKING FOR DINNER | TASTE OF …
VEGAN GNOCCHI W/ MUSHROOM CREAM - FOOD NEWS
From foodnewsnews.com
GNOCCHI RECIPES AND GNOCCHI FOOD : SBS FOOD
From sbs.com.au
GNOCCHI, W/CHEESE 16 OZ, BELLINO, 12 PK NUTRITION FACTS ...
From inlivo.com
GNOCCHI POTATOES W/PESTO (NO EGGS) - THE SPICE CHICA™
From thespicechica.com
GNOCCHI NUTRITION FACTS • MYFOODDIARY®
From myfooddiary.com
HOMEMADE GNOCCHI - DAMN DELICIOUS
From damndelicious.net
GNOCCHI WITH PORK BELLY, SAGE BUTTER & WALNUTS - US FOODS
From usfoods.com
HOMEMADE GNOCCHI W. THE BEST VEGAN TEMPEH BOLOGNESE ...
From cfood.org
IS GNOCCHI HEALTHY OR UNHEALTHY ... - THE HEALTHY PATRON
From thehealthypatron.com
GNOCCHI NUTRITION INFORMATION
From nutritiondata.self.com
GNOCCHI W/POTATO (PACK OF 12) : AMAZON.CA: EVERYTHING ELSE
From amazon.ca
GNOCCHI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CRISPY GNOCCHI WITH ARUGULA AND PROSCIUTTO RECIPE | REAL ...
From realsimple.com
GNOCCHI BAKE RECIPES - BBC GOOD FOOD
GNOCCHI - WIKIPEDIA
From en.wikipedia.org
RICOTTA GNOCCHI W ARTICHOKE, LEMON & MINT
From niceatsfood.com
GNOCCHI W/PARMESAN TOMATO CREAM SAUCE RECIPE BY L. B ...
From cookeatshare.com
GNOCCHI W/ GARLIC CREAM SAUCE [HOMEMADE] : FOOD
From reddit.com
GNOCCHI UPDATE – PTBOLOCALFOODS.CA
From ptbolocalfoods.ca
You'll also love
Related Search