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| | Home » Food and Wine Recipes » Potato Gnocchi |
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Potato Gnocchi | |
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Potato Gnocchi is a kind of dumpling which can be flavored with a variety of sauces. The ingredients needed to make it are Kosher salt, potatoes, flour and olive oil. Yukon Gold potatoes and are the best suited to make Potato Gnocchi. 1 teaspoon of extra virgin olive oil and 2 pounds potato are required to make these dumplings. The flour should be a mixture of 2/3 cup of all purpose flour and 1/3 cup of cake flour.
Prick holes in the Yukon Gold potatoes with the help of a fork. Place them in a roasting pan on the base of which kosher salt has been spread. The layer of salt should be about 1-inch thick.
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Place the dish in an oven which has been preheated to 400° and bake for 1 ½ hours. Once baked, slit the potatoes lengthwise in order to release the steam.
Scoop out the flesh of the potatoes and place it in a ricer. Place paper towels on a large baking sheet. Rice the potato flesh onto these paper towels. Let the riced potatoes form an even layer on the towels and allow them to cool completely.
Potato Gnocchi needs a mixture of all purpose and cake flour in the ratio of 2:1 respectively. Take a medium size bowl and sift the mixture of flour into it. Add a pinch of salt to the mixture before sieving it. This will allow the salt to blend uniformly with the flour. Take 1 pound or 4 cups of the riced potato and place it on a kneading surface. Sprinkle the sifted flour over the riced potatoes and pour some olive oil onto them. Knead the potatoes and flour into a dough, using gentle kneading motions.
Boil water with some salt in a saucepan. Form a small ball of the dough and boil it in the water for about 1 minute. When it floats to the surface, transfer it to a plate and allow it to cool. Potato Gnocchi should be tender and light. If the gnocco is tough, it indicates that the dough contains too much flour. On the other hand, if the gnocco breaks while it is being boiled, it means that there is not enough flour in the dough.
Cut the ball of dough into quarters. Gently roll each quarter into a ½ inch wide rope. Now cut the rope into ½ inch long pieces. Place the gnocchi on a baking sheet and let it dry for 1 hour in room temperature . Boil salted water in a large bowl. Add a few gnocco at a time and boil over high heat. Once they rise to the surface, cook them for 15 seconds more. Now transfer them to a bowl of ice water, drain and pat dry. Toss the goncchi with oil and place in the refrigerator for 3 hours. Potato Gnocchi can be frozen for approximately 6 weeks.
Log onto foodandwinehub.com for the recipe of Potato Gnocchi and other recipes for Pasta, Rice and Grains.
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