Recipe: Yummy Potato Gnocchi

Potato Gnocchi. Homemade gnocchi sounds tricky, but the actual process is pretty easy — and well worth the effort. Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish. What are the secrets to make potato gnocchi that do not lose shape.

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In all my research, I have yet to see a good recipe that doesn't warn the reader that its measurements are an approximation. I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! How to make gnocchi, or light potato dumplings, made with baking potatoes, egg yolks, and flour. You can prepare Potato Gnocchi using 4 components and also 9 steps. Here is exactly how we cook.

Ingredients of Potato Gnocchi

1. Directions. 300 grams of Potatoes.
2. Detaile. 95 grams of Plain flour.
3. Guidelines. 1 of Egg.
4. Step by step. 1/4 of heaping teaspoon Salt.

Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. Expertly crafted in a dedicated gluten-free facility, the authentic Italian gnocchi boast only the finest all-natural ingredients. Comprehensive nutrition resource for Delallo Potato Gnocchi. Nutritional Information, Diet Info and Calories in Potato Gnocchi from Delallo.

Guide To Make Potato Gnocchi

1. Peel the potatoes and place in a heat proof dish. Cover and microwave for 3-4 minutes. Mash while they're hot. Mix with the flour, egg and salt..
2. The amount of flour you will need will depend on the potatoes. Start by adding about 80 g first. If you add too much, the resulting gnocchi will be stiff..
3. Mix gently until the dough is about the same consistency as your earlobes. Do not overwork at this point, otherwise the gnocchi will be tough later..
4. Form the dough into a ball and divide it in half on a floured (not listed in the ingredients) surface..
5. Roll the divided dough into two long sausage shapes and cut them in half. Cut the dough into bite-sized pieces..
6. Place a piece of dough onto the back of a fork. Press the piece with your index finger to indent the gnocchi (see the photo). This allows the sauce to stick to it better..
7. Cook the gnocchi in plenty of boiling salted water. Once the gnocchi floats up to the surface it is ready (just like making shirotama dumplings)..
8. Remove the gnocchi from the boiling water and drain in a colander. Toss in a sauce you like and serve..
9. An example of a sauce: Place 200 ml of double cream and 50-100 g of Gorgonzola cheese in a frying pan and melt. Season to taste with salt and pepper. Add some white wine to your taste and some gnocchi. Mix all together and transfer onto a serving dish. Grind black pepper on top..

Potato Gnocchi Uncategorized Durum wheat pasta Egg Pasta Pasta specialties Wholegrain Pasta Organic Pasta Pasta Sauces Extra Virgin Olive Oil. A wide variety of potato gnocchi options are available to you, such as local service location, key selling points, and applicable industries. Gnocchi are a variety of pasta consisting of various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs. DeLallo Potato Gnocchi are light and airy with a savory flavor, bringing the rich tradition of Northern Italy to every bite. Serve Gnocchi simply Sauteed with butter & sage.