Gnocchi Best Recipes

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GNOCCHI

2013-02-28



Gnocchi image

This classic Italian gnocchi is a wonderful, potato-based pasta the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

Ingredients:

  • 2 pounds Idaho or russet potatoes
  • 2 large eggs, lightly beaten
  • Coarse salt
  • Pinch of freshly ground white pepper
  • Freshly grated nutmeg, to taste
  • 2 1/2 cups unbleached all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil

Steps:

  • Place potatoes in a large stockpot. Add water to cover by 2 inches. Bring to a boil and cook until potatoes are tender when pierced with a skewer, about 40 minutes. Drain. When cool enough to handle, peel and mash potatoes using a potato ricer. Set aside on a baking sheet until completely cooled.
  • On a cool, preferably marble, work surface, gather potatoes into a mound, forming a well in the center. In a small bowl, stir together eggs, 2 teaspoons salt, pepper, and nutmeg. Pour mixture into well. Using both hands, work potatoes and egg mixture together, gradually adding 2 cups of flour. Scrape dough from work surface with a knife as necessary. This process should not take more than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier the dough will become.
  • Dust hands, dough, and work surface lightly with some of the remaining 1 cup flour. Cut dough into 6 equal portions. Using both hands, roll each piece of dough into a rope 1/2-inch thick. Continue dusting as long as dough feels sticky. Slice ropes at 1/2-inch intervals. Indent each piece with thumb, the tines of a fork, or the back of a semicircular grater to produce a ribbed effect.

GNOCCHI

2004-08-20



Gnocchi image

This classic Italian potato dumpling recipe comes from Lidia Bastianich.

Provided by Lidia Matticchio Bastianich

Categories     Potato     Parmesan     Fall

Yield Makes 3 generous or 4 slightly smaller main-course or 6 generous first-course servings

Number Of Ingredients 7

Ingredients:

  • 3 large baking (Idaho) potatoes (about 1 3/4 pounds), scrubbed
  • 1 large egg
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch of freshly grated nutmeg
  • 1/4 freshly grated Parmigiano-Reggiano cheese
  • 2 cups unbleached all-purpose flour, or as needed

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.

Top Asked Questions

  1. What is gnocchi?
    Gnocchi are little Italian dumplings, typically made with a base of potato, flour, egg and salt. A dough is formed, they are divided into small nuggets, and can then be gently fried, boiled or baked. Gnocchi are finished by being tossed in a sauce, olive oil or melted butter and herbs.
  2. What are some good recipes for gnocchi?
    Our Favorite Gnocchi Recipes. 1 Gnocchi Chicken Skillet. Stovetop chicken and gnocchi recipes like this one make for a homey dinner in a hurry. Personalize it with your own favorite ... 2 Garden Vegetable Gnocchi. 3 Chicken Gnocchi Pesto Soup. 4 Philly Cheesesteak Gnocchi. 5 Buffalo Chicken Alfredo. More items
  3. Should gnocchi be cooked immediately or frozen?
    At this point, gnocchi must be cooked immediately or frozen. To cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Looking for Something Else?
  4. What kind of soup has gnocchi in it?
    The most comforting of all soups, chicken soup, made with gnocchi, which are also referred to as Italian dumplings. As regularly-size gnocchi are a bit large for soup, Chicken Gnocchi Soup is usually made with mini gnocchi. What is Spinach Gnocchi?

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  • Fill a pot of water with enough cold water to cover the potatoes by at least 2 inches. Add the potatoes to the pot and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain and cool, then mash them using a fork or potato masher.
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  • 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.
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  • Preheat oven to 350°F. Place potatoes directly on middle rack in preheated oven. Bake until very tender when pierced with a paring knife, 1 hour and 15 minutes to 1 hour and 30 minutes.
  • Press potatoes through a potato ricer (or thoroughly mash in a bowl and then place) onto a clean work surface; spread in an even layer. Let cool until almost room temperature, about 8 minutes.
  • Line a baking sheet with parchment paper, and lightly dust with flour; set aside. Clean work surface, and lightly dust with flour. Divide dough evenly into 4 pieces, about 5 1/4 ounces each.
  • Bring salted water to a boil in a 4-quart stockpot over high. Add half of gnocchi to boiling water, and gently stir once. Cook until gnocchi rise to surface, about 2 minutes, and then gently boil 1 more minute, reducing heat as necessary to maintain a gentle boil.
  • Repeat Step 3 with remaining gnocchi and 3 tablespoons butter. Sprinkle each serving with grated cheese and nutmeg. Serve immediately.
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  • Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes.
  • When you're ready, pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes with the egg incorporated throughout - you can see the hint of yellow from the yolk. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy.
  • Now that you're on the final stretch, either reheat your potato water or start with a fresh pot (salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top.
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  • Tuscan Sheet Pan Gnocchi. This easy 3-ingredient sheet pan dinner features crispy potato gnocchi, sweet sun-dried tomatoes, and wilted baby spinach. Go to Recipe.
  • Creamy Gorgonzola Gnocchi. Bright and crunchy asparagus, with a sweet pop from the peas create a pleasant clash of textures and flavors in your mouth, especially when bathed in a gorgonzola cream.
  • Crispy Sheet Pan Gnocchi with Mushrooms, Sausage, and Butternut Squash. This fall-inspired recipe for crispy sheet pan gnocchi that comes together in 30 minutes.
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GNOCCHI RECIPE - FOOD NETWORK
2014-12-17 In a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. …
From foodnetwork.com
4.9/5 (9)
Author Lidia Bastianich
Cuisine Italian
Category Side-Dish
  • Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely.
  • In a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture 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, repeatedly rub dough from hands and scrape it from the work surface back into the dough.
  • On a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. 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 tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen.
  • To cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot.
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RICOTTA GNOCCHI RECIPE - ITALIAN.FOOD.COM
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  • Add only as much more flour as you need to create a workable dough. Be careful not to overwork.
  • Divide the dough into fist size pieces, and roll into long logs as thick as your thumb; Cut into 1 inch slices and gently place on a lightly floured baking sheet. Continue with the rest of the dough in this manner; If not using immediately, place in the refrigerator.
  • To prepare the sauce, heat the oil in a sauce pan and add the garlic cooking only until fragrant - Do not brown; Add the tomatoes, basil, and seasonings and bring to a boil; Turn down to a simmer and cook for about 10 minutes.
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GNOCCHI RECIPE - FOOD.COM
2009-10-12 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 …
From food.com
5/5 (7)
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Category European
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  • 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.).
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TOP 10 EASY GNOCCHI RECIPES | BBC GOOD FOOD
2022-04-05
From bbcgoodfood.com
  • Spinach & ricotta gnocchi. Up your gnocchi game and make your own from scratch – it's easier than you might think. This spinach & ricotta gnocchi dish feels ridiculously rich and light all at once.
  • Gnocchi with roasted squash & goat's cheese. Squash & goat's cheese is an addictive combination, and this colourful dish is sure to become a family favourite.
  • Gnocchi with courgette, mascarpone & spring onions. Step into summer with a courgette & mascarpone gnocchi you can plate up in just 20 minutes, for those nights when you need a bowl of cheesy goodness as soon as possible.
  • Gnocchi bolognese with spinach. Move over pasta, bolognese has a new best mate. Our gnocchi bolognese is a fresh twist on a classic and comes with a scoop of spinach to up the health factor.
  • Gnocchi with mushrooms & blue cheese. A slice of punchy blue cheese and a handful of mushrooms is a perfect pairing in this quick gnocchi main. If you're not a fan of Danish blue cheese, use milder goat's cheese instead.
  • Gnocchi with lemon & chive pesto. Switch up your standard sauce and try our gnocchi with lemon & chive pesto. We couldn't say no to a fresh, citrussy gnocchi supper that's ready in 15 minutes flat and we challenge you to find someone who could.
  • Swede gnocchi with crispy sage. Turn thrifty swede into something special – behold our homemade gnocchi with crispy sage leaves! This is a budget-friendly dish that's dinner party quality, topped with butter fried herbs for an extra burst of flavour.
  • Gnocchi with roasted red pepper sauce. A beautiful family-friendly bake to add to your midweek recipe repertoire. This roasted red pepper gnocchi will have everyone coming back for a second scoop!
  • Gnocchi with two cheeses & bacon. Why have one cheese when you can have two? A sprinkling of crispy bacon and an irresistible mix of creamy mascarpone and strong blue cheese make this two cheese gnocchi a firm favourite on our list.
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HOW TO MAKE GNOCCHI - BBC GOOD FOOD
2022-04-05How to serve gnocchi Sauces: Gnocchi is delicious tossed in sauces.A classic rich ragu works well, as does a fresh tomato sauce.You can also bake gnocchi al forno style, top with cheese and bake in the oven until hot and molten.. Butter: A classic way to serve gnocchi is simply tossed in seasoned melted butter. Warm a large frying pan over a medium heat, add a large knob of …
From bbcgoodfood.com
Estimated Reading Time 5 mins
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SHEET-PAN GNOCCHI WITH MUSHROOMS AND SPINACH RECIPE - NYT ...
2022-04-05Preparation. Heat the oven to 425 degrees. On a sheet pan, toss together the mushrooms, gnocchi, 5 tablespoons olive oil, scallions and shallot. Season with salt and pepper, shake into an even layer, and roast without stirring until the gnocchi and mushrooms are golden and crisp, 20 to 25 minutes. Add the spinach and remaining tablespoon of oil ...
From cooking.nytimes.com
4/5
Total Time 35 mins
Servings 4
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THE HISTORY OF GNOCCHI - CHOWHOUND FOOD COMMUNITY
2018-10-19 Gnocchi were present 9,000 years before the birth of Christ. Originally, in fact, the gnocchi were simply doughs of cold water and flour, with a more or less rounded shape, which were subsequently cooked in boiling water. The term gnocco, however, means “node” and refers more to something hard, just like the “knuckles” of the fingers.
From chowhound.com
Estimated Reading Time 6 mins
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GNOCCHI - BBC GOOD FOOD
2022-04-05Gnocchi works well with creamy sauces, as well as tomato-based ones. Try Diana Henry’s gnocchi alla Romana for a traditional potato-less version, a blue cheese gnocchi with only five ingredients, or add spinach and ricotta for a lighter-style gnocchi, also called gnudi.
From bbcgoodfood.com
Estimated Reading Time 2 mins
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GNOCCHI | THE FOOD PROCESSOR
2011-01-18 The list of foods that we are afraid to make from scratch is long: gravy, risotto, bread, polenta, gnocchi… Something about the transformation that occurs during the cooking process intimidates us. We worry that the gravy won’t thicken, that the risotto won’t be tender, the bread will be flat, the polenta gritty, and the gnocchi will stick to the bottom of the pot in one …
From thefoodprocessor.wordpress.com
Estimated Reading Time 2 mins
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IS GNOCCHI HEALTHY OR UNHEALTHY ... - THE HEALTHY PATRON
2022-04-05Gnocchi, like most pasta, is high in carbohydrates and low in protein and other nutrients. So although gnocchi may have a typically plant-based filling (potatoes), it’s not a food that you should eat every day. Whenever you buy gnocchi, be sure to check the ingredients: many producers sneak in unhealthy ingredients.
From thehealthypatron.com
Estimated Reading Time 6 mins
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HOW TO MAKE HOMEMADE GNOCCHI - TASTE OF HOME
2022-03-29 Making homemade pasta is such a labor of love. It can take a lot of time and effort, and without the right tools it can be a pain. Homemade gnocchi requires half the energy, and the end result is soft and pillowy dumplings that still feel like love, just with less labor. Gnocchi is inexpensive, easy to make and super filling.
From tasteofhome.com
Estimated Reading Time 7 mins
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GNOCCHI BAKE RECIPES - BBC GOOD FOOD
2022-04-05
From bbcgoodfood.com
Published 2020-03-24
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GNOCCHI RECIPES - BBC GOOD FOOD
2022-04-05
From bbcgoodfood.com
Published 2017-03-28
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8 GLORIOUS GNOCCHI RECIPES | FEATURES | JAMIE OLIVER
2022-04-05
From jamieoliver.com
Estimated Reading Time 2 mins
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THE NUTRITIONAL VALUE OF GNOCCHI & REGULAR PASTA | LIVESTRONG
2011-10-05 High-carbohydrate, low-fiber, low nutrient-density foods like pasta and gnocchi get a lot of flak, but maybe that's for good reason. In a report published in Applied Physiology, Nutrition and Metabolism in July 2017, researchers compared the effects of following a calorie-restricted high-carbohydrate, low-fat diet or a calorie-restricted low-carbohydrate, high-fat diet …
From livestrong.com
Author Lindsay Boyers
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GNOCCHI - WIKIPEDIA
2022-04-05
From en.wikipedia.org
Course Entrée
Place of origin Italy
Main ingredients Potatoes, semolina, wheat flour, …
Variations Cavatelli, gnudi, malfatti, malloreddus, …
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HOW TO MAKE THE ABSOLUTE BEST GNOCCHI FROM SCRATCH | KITCHN
2020-10-22 Set the potatoes aside until cool enough to handle. Peel the potatoes while still warm. Make the gnocchi dough. Place 1 1/3 cups of the all-purpose or ‘00’ flour and 2 teaspoons kosher salt on a work surface. Process the potato flesh through a ricer or a …
From thekitchn.com
Estimated Reading Time 6 mins
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GNOCCHI | FOOD BLOGGERS OF CANADA
2022-04-05Food Blog Coaching Services; 22 Email Templates for Food Bloggers; FBC Food Blogging Planner; Cookbooks by FBC Members; Sign In; Register; Home; Food Blog Planner; Food. Allergen-Friendly Recipe Remixes; Canadian Cheese; Canadian Tastemakers; Cookbooks; Entertaining; Gardening; Kitchen Geekery; Iconic Canadian Food; One Curious Ingredient ...
From foodbloggersofcanada.com
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BEST GNOCCHI RECIPES 2021 - GOOD HOUSEKEEPING
2022-04-05
From goodhousekeeping.com
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AIR FRYER CAULIFLOWER GNOCCHI - FOOD FAITH FITNESS
2022-03-21 Instructions. Pre heat your air fryer to 400 degrees F. If your gnocchi aren't thawed (I usually take the bag out a the freezer few hours before cooking) then spread them out on a plate and microwave for a minute or two (don't overcook!) until TOTALLY thawed. Once thawed, spread the gnocchi in the air fryer, trying to leave space between and ...
From foodfaithfitness.com
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GNOCCHI RECIPES - BBC FOOD
2022-04-05Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. Serve gnocchi in a similar way to pasta with a cheese- or …
From bbc.co.uk
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GNOCCHI RECIPES : FOOD NETWORK | FOOD NETWORK
2022-04-05Craving hearty comfort food? Little potato dumplings can pack big flavor and are a nice alternative to pasta. Try the most-popular gnocchi recipes to build your repertoire.
From foodnetwork.com
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18 GNOCCHI DISHES WE LOVE MAKING FOR DINNER | TASTE OF …
2022-04-05
From tasteofhome.com
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BEST GNOCCHI RECIPES TO MAKE FOR DINNER | MARTHA STEWART
2021-12-22 Gnocchi are adaptable to appetite and season: If you're craving a warming meal, denser gnocchi, made with flour and water, are appealing. Offering more resistance, they invite us to savor them longer and pair well with hearty meaty sauces or canned-tomato-based ragus. As the weather warms (or your mood lifts), try more yielding potato-based dumplings, lightly …
From marthastewart.com
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RICOTTA GNOCCHI AL POMODORO - FOOD.CRS
2021-09-22 Bring a large pot of salted water to a boil. Drop gnocchi in and cook for 4- 5 minutes until it floats and cook for 1 more minute. Remove with a slotted spoon and add to tomato sauce. Plate gnocchi and garnish with basil and parmesan. Enjoy! If enjoying gnocchi later, place on a tray with olive oil and let cool.
From food.crs
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HOW TO MAKE GNOCCHI – RECIPE | FOOD | THE GUARDIAN
2022-03-23 Gnocchi are great with a meaty ragu, or a tomato sauce, but my favourite way to eat them is with butter and sage. Melt 200g butter in a wide pan over a medium heat. Once it foams, add a small ...
From theguardian.com
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GNOCCHI RECIPES | TESCO REAL FOOD
2022-04-05
From realfood.tesco.com
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