How to make potato gnocchi step by step

How To Make Potato Gnocchi Step By Step

http://www.italianfoodforever.com/2011/01/how-to-make-potato-gnocchi-step-by-step/

It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch.

INGREDIENTS To Serve 4

2 Pounds Baking Potatoes (About 4 Potatoes)

1 1/2 Cups of All-purpose Flour2 Egg Yolks1 Teaspoon Salt

Instruction 1

Place your potatoes on a baking tray and bake in 375 °F. oven until they are fork tender.

Slice the potatoes in half, and once cool enough to handle use a spoon to scoop out the interior of the potatoes.

Instruction 2

Use a potato ricer and push all of the potatoes through.

Instruction 3

Place your riced potatoes in a bowl and add 1 teaspoon of salt and two egg yolks.

Instruction 4

Add about 3/4 of the flour to the bowl and stir briefly with the spoon to mix.

Instruction 5

Dump the dough mixture onto a floured surface and knead with your hands, adding the rest of the flour as needed until you have a smooth dough.

Instruction 6

Break off a fist full of dough and with your fingers roll the dough into a tube. Depending on how thick your tube is will determine how large your gnocchi turn out.

Instruction 7

Use a sharp knife to cut your gnocchi to the size you desire.

Instruction 8

Although once cut, the gnocchi are fine just the way they are, you can roll your thumb over them to create an indentation which will help them hold the sauce.

Instruction 9

Roll the gnocchi over the back of a fork applying just a little pressurewhich will create groves along the gnocchi to help it grasp the sauce also.

Instruction 10

Once your gnocchi are cut, place them on a lightly floured baking sheet and refrigerate until you are ready to cook them.

Instruction 11

To cook the gnocchi drop them into a large pot of lightly salted waterand as soon as most of them rise to the top ( few minutes) they are cooked and ready to sauce.

Instruction 12

Gnocchi Tips For Preparation And Cooking:

The amount of flour needed for the recipe depends on the moisture content of the other ingredients. Always let ricotta drain in a sieve before using it in ricotta gnocchi, and if using spinach squeeze it very dry before chopping.

Only add three quarters of the amount of flour the recipe calls for initially. The less flour you use the lighter the gnocchi you can achieve.

Gnocchi Tips For Preparation And Cooking: cont…

Knead your gnocchi dough only as long as it takes for the ingredients to come together into a workable dough. The longer you knead, the more flour you will use, resulting in a heavier gnocchi.

It is a good idea if you are new to gnocchi making to test your gnocchi before you prepare the whole batch.

To cook gnocchi, always use a large pot of boiling, salted water, and remove them as soon as they float to the surface. If you overcook gnocchi they will turn to mush.

Generally do not bother to create grooves in gnocchi, but you can do this easily by gently pushing each piece of gnocchi against the tines of a fork.


Gnocchi don’t keep well at room temperature; so if you are not cooking them right away, place them on a lightly floured baking sheet in the refrigerator.

Do not keep any type of gnocchi in the refrigerator longer than a few hours. Since you can prepare them so quickly, it is easier to make them fresh each time.


THANK YOU !

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How to make potato gnocchi step by step

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