PERFECT POTATO GNOCCHI
Provided by Tyler Florence
Categories main-dish
Time 1h47m
Yield 4 to 6 servings
Number Of Ingredients 5
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 WITH PARSLEY SAUCE
Antonio Cecconi - Betty Crocker's Italian Cooking ---------- I made this without parmesan to make it dairy-free, but it can definitely benefit from a stronger flavor... So I'd recommend either parmesan, or using a bit of lemon zest and juice.
Provided by Miss Emma
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the potatoes and enough water to cover to boiling. Cover and boil about 30 minutes or until tender; drain and cool slightly. Peel potatoes and mash in large bowl until smooth. Cool.
- Stir 1 teaspoon of salt, the eggs and enough of the flour into mashed potatoes to make a stiff dough. Shape into 1-inch oval balls.
- Place remaining ingredients except water and 1 tablespoon salt in blender. Cover and blend on medium-speed until smooth.
- Heat 4 quarts water and 1 tablespoon slat to boiling in a large Dutch oven or stockpot. Add about one-fourth of the gnocchi. After gnocchi rise to surface, boil uncovered 4 minutes. Remove with slotted spoon; drain. Repeat with remaining gnocchi.
- Gently toss gnocchi and parsley sauce until gnocchi is coated. Serve as 6 side servings, or 3 main course servings.
Nutrition Facts : Calories 418.6, Fat 22.6, SaturatedFat 4.5, Cholesterol 77.8, Sodium 1810.3, Carbohydrate 42.9, Fiber 2.6, Sugar 0.9, Protein 11.1
GNOCCHI WITH PARSLEY, BUTTER & SAMPHIRE
Pass on the pasta and try making your own potato gnocchi - forage for samphire to make a fresh and frugal meat-free main
Provided by Georgina Fuggle
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper, Vegetable
Time 1h15m
Number Of Ingredients 9
Steps:
- To make the gnocchi, cook the potatoes in boiling water for 40-50 mins until very tender, then drain well. Peel away the skin and press through a sieve or a potato ricer into a bowl.
- While the potatoes are still warm, add 1 tsp salt, the butter, egg and half the flour. Lightly mix together and turn out onto a floured board. Gradually knead in enough of the remaining flour to make a smooth, soft but slightly sticky dough.
- Roll out the dough into sausages, 2.5cm in diameter. Cut into roughly 2cm pieces and put on a floured tea towel to prevent the gnocchi sticking together.
- Bring a large pan of water to the boil. Drop the gnocchi into the water in batches and allow to cook for 2-3 mins until they float to the surface. Remove with a slotted spoon and keep hot while you cook the rest.
- Meanwhile, gently heat the butter in a large heavy-based pan, add the shallots and garlic, and gently soften for 5-6 mins. Add the samphire and cook for 4-6 mins more.
- Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. Serve immediately, scattered with the rest of the parsley.
Nutrition Facts : Calories 727 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 1.9 milligram of sodium
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