Gnocchi Potato Dumplings
Source of Recipe
Submitted by Brandon Johnstun From Nick Stellino
Recipe Introduction
This is a great pasta dish that is made with potatoes. I learned this dish a long time ago. The lady showed me how to shape the pasta with forks, combs, and alot of other things you don't want to know about. Serve with your favorite pasta sauces, melted butter and parmesan cheese, or just cover with olive oil, basil and parmesan cheese.
List of Ingredients
Tools
3 Bowls
Stirring spoon
Potato ricer
Large pot
Slotted spoon
Knife
Cutting board
Aluminun foil
Measuring cup
Measuring spoon, 1/4 Tsp, 1/2 Tsp
Ingredients
1 1/4 lbs Baking potatoes, peeled and quartered (about 2 large)
3/4 C Flour, plus 1/4 cup for dusting work surface
1/2 Tsp Salt
1/4 Tsp Freshly grated nutmeg
3/4 C Grated Parmesan cheese
Recipe
Serves: 6
Time required: Prepare: 20 minutes Cook: 20 minutes
Difficulty: Average
Directions
1. Put unpeeled potatoes in pot and bring to a boil. Reduce heat and continue cooking over a low boil for approximately 20 minutes, until the potatoes are easily pierced.
2. In a bowl, combine the 3/4 cup flour, salt, nutmeg and cheese. Mix well to combine.
3. When potatoes are cool enough to handle, press through potato ricer into a large bowl.
4. Add the flour mixture to the potatoes, pressing and kneading gently to combine.
5. On a lightly floured board; knead to be sure all ingredients are well combined, 1 to 2 minutes. Shape into a log, cover with plastic wrap and refrigerate for 1 hour.
6. Cut chilled log into 4 to 5 equal pieces. On a very lightly floured surface, roll and press each piece into a thin, long rope 1/2 to 3/4 inch thick.
7. Cut pieces about 1/2 inch to 1 inch long (they should be between 1/2 and 1 teaspoon of dough each).
8. Hold a fork at about a 45-degree angle with its back facing towards you and tines of the fork touching the board. With your thumb (or the middle three fingers of your hand) perpendicular to the fork, gently press each "pillow" of dough down the back of the tines. As you press, the dough will begin to curl around your thumb or fingers. Help it along, as you remove it from the fork. There will be a pattern of raised stripes across the gnocchi. Place the gnocchi on a very lightly floured baking sheet or platter. Do not let them touch. Cover with plastic wrap and a damp towel and refrigerate until ready to use (within the same day). This dough makes approximately 100 gnocchi.
9. Bring a large pot of salted water to a boil. Carefully place the gnocchi in batches in the boiling water, and cook for 2 to 3 minutes. They will fall to the bottom of the pot, but when cooked, they will float. Continue cooking for 1 minute after they rise to the surface of the water. Remove with a mesh strainer or slotted spoon, and keep warm in a bowl covered with foil.
10. Once all the gnocchi are done, serve immediately with sauce of your choice, and sprinkle with parmesan cheese.
Serve with
Green salad, sauce of your choice, asparugus, and some fruit for dessert.
Hearty soup, crusty bread, and sauce of your choice.
Add them to a soup.
Cook them, then fry them in butter and oil, then top with parmesan cheese.
Cook in the sauce of your choice, after they are boiled, to get the flavors into the pasta.
Variations
*Add some of the herbs you like chopped up in dough.
*Add in some sweet potato, at a 3 to 1 or larger ratio.
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