Simply Gnocchi 5fix Food

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.

POTATO GNOCCHI

Steps:

• Use potatoes of a fairly even size, as you're going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
• Drain and leave until cool enough to handle, then remove the skins.
• Mash the potatoes using a potato ricer or masher on to a large clean board.
• Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour - use your common sense.
• Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
• Slice into 3cm lengths - this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
• Nonna Teresa cooked her gnocchi 2 portions at a time, as it's so quick, and it also means they're less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes - as soon as they come up to the surface they're ready.
• Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto - homemade or jarred, it's up to you.

JAYLIN'S GNOCCHI WITH MARINARA AND ITALIAN SAUSAGE #5FIX

Steps:

• Combine pasta sauce and 1 land o lakes garlic and herb sauté express square in a medium pot and cook on medium heat for 10 minutes stirring occasionally. Turn heat down and continue to cook while preparing pasta.
• In a large bowl or on counter top add potatoes and make a small well in the center of the potatoes. Set 1/4 cup of flour to the side for rolling the gnocchi. Add 1 3/4 cup of the flour and beaten egg to the well while folding the potatoes into the egg and flour well with both hands until dough forms.
• After mixture is incorporated knead for 2 minutes and dust counter with flour. Turn dough out onto counter and knead for another minute or two. Roll gnocchi out on counter into long strips and cut into 1/2 inch pieces. Drop pasta into boiling water for about 3-4 minutes or until pasta begins to float atop water.
• Once pasta is ready add remaining land o lakes squares to a medium saute pan or skillet and heat for 1 minute Add cooked pasta and cook for 1 minute then add sauce or and cook for 5 minutes. You can also add the sauce to the pasta after plating.

SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX

Steps:

• In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
• Bring 2 quarts water to boil in a four quart pot.
• Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
• Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
• Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
• Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
• Divide into equal portions into serving bowls, top with remaining cheese and serve.

EASY GNOCCHI WITH BROWN BUTTER AND SAGE #5FIX

Steps:

• Bring a large pot of water to boil on the stove and set up a large ice bath near the pot.
• Place the mashed potatoes on a clean surface and make a well in the center of the potatoes. Distribute the flour evenly over the potatoes.
• Crack the egg into the well, and beat with a fork. The egg will slowly start to pull the flour and potato mixture into the center. Continue beating until the egg is no longer separate from the flour and potato mixture.
• Roll entire mixture into a ball and knead for 4 - 5 minutes until dry. Use additional flour sparingly if mixture remains too moist.
• Separate dough into 4 equal portions and roll each portion into a long rope about 3/4" in diameter. Cut each rope into 1" segments and pinch each segment slightly for texture.
• Once all gnocchi are formed, place in batches into the boiling water. Cook until gnocchi float to the surface, about 1 minute, then remove with a slotted spoon and place in the ice bath. Continue until all gnocchi are cooked and placed in ice bath.
• In a large saute pan, melt butter over medium heat. Allow to sit until milk solids separate to bottom of pan and begin to turn brown. Immediately turn off heat and add sage and gnocchi. Toss until gnocchi are thoroughly coated with butter and sage mixture. Serve immediately.

PESTO & FETA SIMPLY POTATOES GNOCCHI #5FIX

Steps:

• Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
• Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
• Serve warm topped with remaining pesto sauce and crumble feta cheese.

HARD BOILED EGGS WRAPPED IN HASH BROWNS & SAUSAGE #5FIX

Steps:

• Hard boil 8 eggs, peel, set aside.
• In a large bowl, place the potatoes. Pat the potatoes with several paper towels, to remove excess moisture.
• Add sausage and 1 egg. Mix, until well combined.
• Divide the potato-sausage mixture into 8 balls.
• After you form each ball, place them on a plate and place them in the refrigerator. Remove 1 ball at a time, from the refrigerator.
• Using your hands, flatten the potato-sausage mixture, place hard boiled egg on top and pat the potato-sausage mixture around the egg, making certain it is completely covered.
• Try to keep the potato-sausage mixture an even thickness as you form a layer around each hard boiled egg.
• Repeat, until the remaining 7 eggs are done.
• In a small bowl, whisk the 2 remaining eggs until frothy.
• In a shallow dish, place corn flake crumbs.
• Take one wrapped egg, and roll it in the beaten eggs to coat and cover completely.
• Using a large spoon, take the egg out of the egg wash, and place it in the corn flake crumbs.
• Gently roll each egg in the corn flake crumbs to completely coat. Put each egg back on the plate with the other eggs, until they are all coated with egg wash and corn flake crumbs. Once you have them all coated, repeat the process, until you have two layers of crumbs.
• Put the crumb-coated eggs back into the refrigerator, until you are ready to cook them.
• Heat oil in a deep frying pan to 375 degrees.
• Carefully place 4 eggs, one at a time, into the hot oil and leave them alone for 3 to 4 minutes. Using a pair of tongs, turn the eggs until you have cooked all of the sausage on each egg, approximately 3 to 4 minutes between each turn.
• When done the eggs should be a nice dark brown. Remove from oil, place on paper towel to drain. Repeat with the remaining eggs. Allow to cool, for 8 minutes, then cut each in half.

GNOCCHI RECIPE

Steps:

• 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.
• Lightly flour your work surface. In another medium bowl mix the flour with the salt.
• Add the egg to the potatoes, then add the flour mixture. Using your hands, mix until the flour is moistened then transfer the dough onto the floured work surface. Gather the dough together and start kneading until the flour is fully incorporated into the dough. The dough is done when it's smooth and a little sticky. Do not over knead the dough or the gnocchi will be tough.
• Cut the dough into 8 equal sized pieces. Roll each piece into long snake-shaped log, that's about 3/4 of an inch in diameter.
• Using a sharp knife or dough cutter, cut the logs into small 3/4 inch pieces. Place finished gnocchi onto a baking sheet lined with parchment paper, while you're working with the rest of the dough. Dust each gnocchi with a bit of extra flour.
• To shape the gnocchi, hold a fork in one hand and place a gnocchi against the tines of the fork. With a light touch, use your thumb and press in and down the length of the fork. This step is optional.

CLASSIC POTATO GNOCCHI

Steps:

• BOIL the potatoes in their skins till soft. DRAIN the potatoes and peel them. MASH the potatoes while they are still hot till smooth SEASON with a pinch of salt and leave to cool for 10 minutes. ADD the first egg & 300g flour to the mash and mix to form a dough. It needs to be firm and not too sticky. ADD some extra flour if it seems too soft or if it is too stiff, add the second egg. ROLL it into a long sausage shape - the narrower the better. WORK your way along the dough cutting it into small, evenly sized squares, about 1cm wide PLACE your finished gnocchi on trays dusted with flour. Do not allow them to touch each other as they will stick together in a clump. BRING a large pan of water to the boil. CAREFULLY place the gnocchi in the boiling water and cook for about 2 minutes, until they start floating to the top - when they float that means they will be cooked! USE a slotted spoon to transfer the gnocchi to a serving dish. MIX in the sauce of your choice and serve FREEZE any extra gnocchi and once frozen bag them up to save on storage.