Fried Potato Gnocchi. For quick comfort food at its best, you must try homemade gnocchi. It can be made a day ahead then pan-fried to crisp up just. Watch this video to learn how to make Fried Gnocchi.
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Although I have made gnocchi often, I have never made pan fried gnocchi so I wanted to give them a try. While potatoes are still hot place through a ricer or press through a wire sieve. I love the idea of pan fried gnocchi - the crust on the outside would work well with the soft pillowy insides!! You can cook Fried Potato Gnocchi using 6 active ingredients as well as 5 actions. Below is exactly how you attain.
What needs to be prepared of Fried Potato Gnocchi
- Step by step. 400 grams of Potatoes (skin peeled).
- Step by step. 50 grams of ☆Bread flour.
- Step by step. 50 grams of ☆Cake flour.
- Directions. 1 tbsp of ☆Sugar.
- Guidelines. 1 tsp of ☆Salt.
- Directions. 1 of Frying oil.
My parents took their first trip to Europe a couple of years ago, spending a week in the Tuscany region of Italy. Try these Pan-Fried Potato Gnocchi as a sophisticated alternative to pasta! I used to be a bit afraid of gnocchi, I mistakenly assumed it was complicated to make and was always worried they would turn. Homemade gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort.
This Is To Make Fried Potato Gnocchi
- Peel the potatoes and boil until softened in hot water with a little salt added ..
- Drain the potatoes once they are boiled, put back in the pot, heat over high heat to evaporate the excess water and mash while still hot..
- Add the ☆ ingredients to the potato and knead until smooth..
- Roll the dough into balls slightly larger than your thumb, then flatten out to shape. Deep-fry in the oil until golden brown, and they are done. Sprinkle a little salt while still hot..
- Be sure to cook them through thoroughly! Otherwise, it might end up floury inside....
The gnocchi recipe taught to me by Francesca's mother. A platter of petite, potato pillows coated Gnocchi-making takes practice, patience, and persistence. At their best, potato gnocchi can be light. If I go to an Italian restaurant, chances are I'll order Gnocchi is a potato flour dumpling, so it tastes like a cross between pasta and mashed potato. Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with.
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