Baked Potato Gnocchi Food

POTATO GNOCCHI

Steps:

• Add the potatoes to a large pot, cover with cold water by about 2 inches and bring to a boil over medium-high heat. Cook at a steady boil, adding more water to the pot if necessary, until the potatoes can be pierced easily with the tip of a knife, about 50 minutes. Drain and set aside until cool enough to handle.
• Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a potato ricer (see Cook's Note) into a mound on a clean work surface and sprinkle with 1 teaspoon salt. Let the potatoes cool completely.
• Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork. Once everything has started to clump together, use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.
• Line a baking sheet with parchment. Cut the dough into 4 pieces. Working with one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. Use a bench scraper or knife to cut the log into 1-inch pieces. Roll each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. Place on the prepared baking sheet. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil. Add the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. Strain and toss with sauce as desired.

POTATO GNOCCHI

Steps:

• Preheat the oven to 425 degrees F.
• Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
• Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape -- with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
• As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
• When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

PERFECT POTATO GNOCCHI

Steps:

• Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
• Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
• Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
• Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.

POTATO GNOCCHI

Steps:

• Preheat the oven to 350 degrees F.
• Wash the potatoes, prick them with a fork and place them on a sheet pan. Bake them until very soft, about 1 1/2 to 2 hours. (Resist roasting them at a higher temperature to speed up the process--you want the skin and flesh just inside the skin to become crusty.) Cool them slightly and scoop out the insides. Rice the scooped potato with a ricer, or mash them with a fork. Place them in a bowl and cover with a damp cloth to retain their heat. The potatoes must be used while they are still very warm.
• Beat the eggs and yolk lightly together in a small bowl. Add them to the potatoes along with the flour, rosemary, salt, a few grinds of freshly ground black pepper. Mix gently with your hands until all the ingredients are well incorporated and the dough is smooth.
• Turn the dough out onto a lightly floured flat surface. Lightly knead and add a little more flour if the dough is overly sticky. Let the dough rest for 10 minutes, uncovered.
• Roll the dough into thin 1/2-inch thick logs and cut into 1/2-inch pieces. Using a generous amount of flour, press each piece against your thumb tip to make a dent or roll it over the back and off the tip of a floured fork tines to make the traditional ridged shape. Place the finished gnocchi on a lightly floured sheet pan. Cook them as soon as possible in boiling salted water. (For every 5 quarts of water add 2 tablespoons of kosher salt.)
• Add the gnocchi to the boiling water. When they rise to the top, let them cook for a minute or two and then remove them with a slotted spoon. Drain well and toss with butter.

POTATO GNOCCHI

Steps:

• Heat the oven to 180C/160C fan/gas 4. Peel the potatoes and chop into equal-sized chunks. Lay a large sheet of kitchen foil on your work surface, pile the potatoes into the middle and arrange the bay leaves on top, if using. Fold the foil over the potatoes, then fold the edges in to seal and create a parcel. Transfer to a baking sheet and bake for 1 hr-1 hr 15 mins until the potatoes are tender. Or, tip into a heatproof bowl, cover (do not use foil) and cook in the microwave for 10 mins on high. If still firm, microwave in 5-min bursts until tender. While the potatoes are still hot, pass them through a ricer or push through a sieve onto a tray and cool completely. Will keep chilled for up to two days before using.
• Scatter the flour, 10g of cheese, ½ tsp salt and a grating of nutmeg over the potatoes on the tray, then gently tip the egg yolks on top. Gently bring everything together with your hands until you have a uniform dough that resembles crumbly pastry. Knead for about a minute until it just comes together, but don't overwork it. Divide the dough into four pieces and roll each one out into a long, finger-thick sausage on a lightly floured surface. Cut each sausage into 1.5-2cm nuggets. The gnocchi can now be cooked, or you can create ridges on them by rolling them over the back of a fork, grater or sushi mat. Arrange the gnocchi in a single layer on the tray. Will keep frozen for up to three months. First, freeze on the tray until solid, then portion into food bags.
• Bring a large pan of lightly salted water to the boil. If cooking all the gnocchi at once, you'll need to do this in three batches, cooking each batch for 2 mins, or until they rise to the surface. (You can also cook them for 3-5 mins from frozen.) Remove to a colander using a slotted spoon. Reserve 150ml of the cooking water, discarding the rest. Melt the butter in a large frying pan over a medium heat with about ½ tsp cracked black pepper and sizzle until the butter turns a nutty brown. Toss through the gnocchi, remaining cheese and about half of the reserved cooking water, then turn up the heat slightly and toss until the gnocchi is well-coated in a thick, cheesy sauce. You may need to add a little more of the cooking water to loosen. Serve the gnocchi straightaway in warm bowls.

HOMEMADE POTATO GNOCCHI

Steps:

• Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and mash. , Place 2 cups mashed potatoes in a large bowl (save any remaining mashed potatoes for another use). Stir in egg and 1 teaspoon salt. Gradually beat in flour until blended (dough will be firm and elastic)., Turn onto a lightly floured surface; knead 15 times. Roll into 1/2-in.-wide ropes. Cut ropes into 1-in. pieces. Press down with a lightly floured fork., In a Dutch oven, bring water and remaining salt to a boil. Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi float to the top and are cooked through. Remove with a slotted spoon. Serve immediately with spaghetti sauce. Top with desired toppings.

POTATO-RICOTTA GNOCCHI

Steps:

• Preheat the oven to 425°F
• Bake the potatoes for an hour until they are crispy on the outside and fluffy on the inside. Cool for a couple hours, remove insides with a spoon, and mash them, using a potato ricer or a fork, until they are very smooth.
• Place the potatoes in a bowl and add the nutmeg, salt, a pinch of pepper, the egg yolk, and the ricotta. Mix together to combine and let rest overnight in the refrigerator, uncovered.
• The next day, spread the semolina flour in an even layer on a baking sheet or tray.
• Then place the potato mixture in the bowl of a stand mixer and, using the paddle attachment, add the flour on low-medium speed. Once the mixture has come together, remove it from the bowl and cut into fist-size balls.
• Roll each ball in the palms of your hands and then form it into a cigar shape. Cut each of these tubes into 1-inch pieces. Place them on the bed of semolina flour and put the tray into the refrigerator for 10-20 minutes to set.
• To cook, drop the gnocchi into salted boiling water. When the first few rise to the top of the pot, remove all the gnocchi with a slotted spoon.

EASY POTATO GNOCCHI

Steps:

• Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
• While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
• Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
• Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
• Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
• Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
• Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.