Homemade Gnocchi Food

HOMEMADE GNOCCHI

Steps:

• Boil potato and mash.
• Combine potato with eggs and salt and whip until fluffy.
• Add ricotta cheese, butter, Romano cheese and flour.
• Knead until smooth.
• Shape into 1/2" rolls and cut into 1" lengths.
• Make impression with thumb in each piece, then lightly dust with flour.
• Drop into boiling salted water and cook only until they rise to the surface.
• Drain and serve with tomato sauce and grated cheese.
• Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.

GNOCCHI I

Steps:

• 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.

HOMEMADE POTATO GNOCCHI

Steps:

• Cook the potatoes and lower them whole in their skins into a pan of salted boiling water, bring back to the boil and simmer for 10-15 minutes until just soft. Test with a sharp knife - you should have to push the knife in, it should not slide in easily, otherwise the potatoes will be overcooked and mushy and will have absorbed too much water. Peel them quickly, as the cooler they get, the less fluffy they become.Hold them in a tea towel to peel as they are hot.
• Using a mouli on a medium setting, press the potatoes into a bowl. Pass the potato through the mouli a second time, letting it fall on to the work surface. This second pressing is to make sure that the mixture is lump free, and also lets more air in. If you don't have a mouli, you could use a potato ricer, but only if it has small holes, and you may need to push the potatoes through three times to get the right texture.
• Make a hollow in your pile of potatoes, then pour in the egg and sprinkle over some of the flour. Start to blend everything with your hands, adding more flour but as little as you can get away with (you want the flavour of the potato to come through, rather than that of the flour).Work carefully and quickly, as the more you handle the dough, the harder and bouncier it will become. You need the same lightness you would use for pastry.
• You should now have a soft dough that holds together, doesn't feel sticky and can be easily shaped. Before you progress, check the dough by cooking a few gnocchi to see how they perform (see Valentina's tip, right).
• Divide the dough into 3 equal pieces. Roll a piece at a time into long, thumb-nail thick cylinders on a lightly floured surface, again working lightly and quickly. As you roll you will also be gently stretching the dough. Keep the surface well floured as you don't want the gnocchi to stick.
• Cut the dough into thumb-nail long lengths. Some people don't bother to shape and pattern them, but just cook them as they are. However, the shaping and patterning gives a hollow on one side and a pattern on the other that enables the sauce to cling better, and also makes each piece recognisable as a gnocco (a single gnocchi).
• Roll the gnocchi in a little flour. Holding them very lightly, form each into a small concave gnocchi shape: hold them against the prongs of the back of a fork, pressing only firmly enough to get the imprint (not so firmly that they go through the prongs), then guide each one so it tumbles away from the fork. Use your thumb as a guide and your fingers to pick and curl the gnocchi up. Spread them on a large board until required.
• Bring a large, deep pot of salted water to the boil. Working with a few at a time (don't cook more than you can cope with at once, see tip, right), drop in the gnocchi and listen for the wonderful kissing noise they make as they go in. Let them cook for 2 minutes, during which time they will bob back up to the surface, then scoop them out with a slotted spoon. Taste - they should be sofficí e leggeri (soft and light), the gnocchi equivalent of al dente.
• For the tomato sauce, deseed and finely chop the tomatoes. Heat a thin layer of olive oil in a frying pan. Rub about 30 sage leaves in your hand to release the flavour, then fry for a few seconds until they darken slightly. Lift out and drain on paper towel. For each person put 20 gnocchi in a bowl and scatter over the tomatoes and sage. Drizzle over a little melted butter, then finish with a grating of black pepper and a sprinkling of finely grated parmesan.

SIMPLE POTATO GNOCCHI

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.

EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
• Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
• Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
• If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
• In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
• Enjoy!

GNOCCHI

Steps:

• Heat oven to 350 degrees. Cover a sheet pan with a 1-inch layer of kosher salt. Place potatoes on salt, and bake 1 1/2 hours. Remove potatoes, and cut in half horizontally. Deeply score flesh in a crisscross pattern. Place halves on racks and allow to cool to room temperature, at least 30 minutes. Scoop flesh into a large bowl.
• Press potato flesh through a fine ricer or sieve, and weigh it. You need 2 1/4 pounds.
• Spread riced potatoes on a clean work surface, and shape loosely into a flat mound. Drizzle with egg yolks. Sprinkle with pepper. Cut into potato mound at 1-inch intervals with a pastry scraper, spatula or cleaver, to incorporate egg yolks. Sprinkle with flour as you go. Work mound by cutting and folding, but not kneading. Sprinkle with flour in handfuls until potato mixture feels fairly dry and is no longer sticky, and a small piece can be rolled easily into a ball.
• Line two sheet pans with parchment. Lightly dust with flour.
• Clean work surface with a scraper, and lightly dust with flour. Shape potato mixture into a loaf about 1 1/2 inches high, 4 inches wide and 12 inches long. Cut 1 1/2-inch slice from the loaf with a scraper or knife. Roll into a rope about 1/2 inch thick and 30 inches long. Cut at 1-inch intervals. Smooth ends of each piece lightly with fingertips. Place finished gnocchi on a paper-lined pan. Repeat with remaining mixture.
• Bring a large pot of water, with 1 heaping tablespoon salt for each quart, to a boil.
• Place ice cubes in a large bowl, add 4 quarts cold water, and place a large colander in the bowl so that it fills with ice water.
• Slide gnocchi from one baking sheet into boiling water. After about 90 seconds, gnocchi will begin floating to the surface. Remove to colander with a slotted spoon or skimmer. Repeat with second batch.
• Reline baking sheets with clean parchment. With a skimmer, transfer cold gnocchi to baking sheets. Cooked gnocchi can be served at once (see next step for a quick butter sauce, or toss cooked gnocchi with a warm sauce of your choosing), set aside for several hours or frozen in an airtight container for future use.
• For a quick butter sauce, melt butter in a small saucepan. Whisk in 1 cup water until emulsified. (If not using entire batch of gnocchi, use proportionately less butter sauce.) Transfer sauce to 1 or 2 skillets large enough to hold gnocchi in a single layer. Add gnocchi, and cook over medium heat until butter starts to bubble and gnocchi are warmed through. Dust with cheese, and serve. Frozen gnocchi can be heated in butter without thawing.