How to make amazing potato gnocchi

Potato gnocchi is one of those dishes that can turn out either great or terrible. Here are some of the secrets of making these traditional dishes of Eastern European cuisine:

1) the Potato is better to use baked and not boiled;
2) it is better to skip the Dough using a food processor, and don't beat manually – then the gnocchi will turn out light and air;
3) the Test is necessary to give two times of "rest".

The basic recipe of dumplings

Ingredients (for 6-8 servings):

  • 950 g potatoes (the larger the potatoes, the better)
  • 1¼ cups flour
  • 3 tablespoons butter, (necessarily cold)
  • ½ Cup grated Parmesan cheese
  • salt and ground black pepper

How to prepare:

1. Preheat the oven to a temperature of 200C. Wash the potatoes and bake in their skins until tender (45-60 minutes depending on its size).

2. Peel the potatoes and a blender to prepare a puree. The puree should be light and airy. Allow sauce to cool slightly.

3. After 15 minutes add the flour and 1 teaspoon of salt and mix gently. If the dough is very sticky, add more flour.

4. Divide the dough into 4 parts, each part roll into a long tube with a thickness of 1.2 cm, then slice diagonally into pieces with a length of about 2 cm.

5. In a large pot boil water, add salt, reduce heat, and dip it in the water for 10-15 dumplings. Cook gnocchi until they rise. With a slotted spoon and place them on a dish. So cook the remaining dumplings.

6. Preheat the oven to a temperature of 200C. Put dumplings on a greased baking sheet, put in pieces of cold butter, sprinkle with grated cheese and bake until Golden brown (about 25 minutes). Sprinkle with ground pepper and serve.

Gnocchi – the perfect complement to a spring vegetable stew.published

See also:

Potato cutlets with parsnips: these tasty burgers You've ever tasted!

How to cook beetroot salad under sauce

Cook with love ! Bon appetit!


P. S. And remember, only by changing their consumption — together we change the world! ©

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