GNOCCHI I
This simple potato, flour, and egg recipe is one my family has used for generations.
Provided by Anna
Categories Main Dish Recipes Pasta
Time 1h
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 329.2 calories, Carbohydrate 67 g, Cholesterol 53 mg, Fat 2 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 21.5 mg, Sugar 1.1 g
BUTTERNUT MASCARPONE GNOCCHI
When I tell people I don't like gnocchi, I always have to clarify that I'm talking about the traditional, potato-dough style dumplings, and not the much easier and lighter, cheese-based versions, like this one featuring butternut squash and mascarpone cheese. Prepare your palate for some incredibly light, tender, and delicious gnocchi.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 9h
Yield 12
Number Of Ingredients 12
Steps:
- Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
- Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
- Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
- Bring a large pot of salted water to a boil.
- Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
- Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
- Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.
Nutrition Facts : Calories 232 calories, Carbohydrate 12.8 g, Cholesterol 78 mg, Fat 18.4 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 10.5 g, Sodium 385.4 mg, Sugar 1 g
MA'S GNOCCHI
The gnocchi I grew up with. This is made with cheese instead of potato, so it's a bit lighter. Prep time includes 30 minute resting time for dough.
Provided by mermaidmagic
Categories European
Time 2h3m
Yield 4 pounds of pasta
Number Of Ingredients 5
Steps:
- Mix ingredients.
- Knead dough in bowl until it comes away from the sides.
- Divide into 4 balls.
- Let sit for 30 minutes.
- Using a floured board, take one ball out and cut into long strips and then into one inch pieces.
- Press middle of each piece with 2 fingers - rolling a bit toward yourself - to curl gnocchi.
- Place on cookie sheet to dry slightly.
- Place in boiling, salted water for a couple of minutes to cook.
- You know they are done when they float.
- Serve with tomato sauce and grated cheese.
- Tip: my mom used to freeze them before cooking because she thought they retained their shape better.
Nutrition Facts : Calories 1258, Fat 34.1, SaturatedFat 20, Cholesterol 209.1, Sodium 231.2, Carbohydrate 180.3, Fiber 6.1, Sugar 1.3, Protein 52.2
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