Thursday, February 7, 2013

Potato Gnocchi: Part 2 ( Pictures of the easy steps)

 Making gnocchi is easy.  It really is.  I have used leftover mashed potatoes too and they work out pretty darn tasty.  Give them a try.  Practice makes perfect!

Happy Cooking from my kitchen to yours,



M.J.





Ingredients:

8 medium Russet potatoes (baking) (peeled and cut in cubes)
1 tablespoon salt
1 large egg
3+ cups flour (add a little more at a time to prevent from sticking to board if necessary)Note:  I use Pillsbury Pre Sifted Flour)  Love it and it saves you from having to sift your flour.  I'm all for saving steps!! 

   Happy Cooking!!!!  Serves 4 generous portions..

Serve gnocchi .Topped with your favorite red sauce..(or white or even butter with grated cheese)
Place potatoes with 1 tablespoon salt in large pot..Bring to a boil and cook until fork inserted in center of potato breaks it apart. (tender)..Drain thoroughly.  While potatoes are still hot, transfer to mixing bowl.. Beat at low speed until potatoes start to break up, increase speed and keep beating until potatoes are blended. Set aside to cool.  (Modern version).

  Note:  You can use either a ricer to mash the potatoes as my mother in law did or take my easy way and short cut idea and use your upright or hand held mixer.

When potatoes are completely cooled add egg and pre sifted flour; 1 cup at a time, mixing with hands until large ball is formed.  Follow picture instructions .  If you have any questions please leave a comment.  I will follow up.
Blend egg  and add flour one cup at a time..
Put mixture on cutting board..I use a large acrylic cutting board and I love it!
Work in flour to look like a large ball
Should look similar to this
Roll..It will look like a long tootsie roll..
Cut in pieces and score with fork( dip fork for scoring and  knife in flour intermittently so it will not stick to dough).
Note:  You do not need to score gnocchi but To score gnocchi...roll fork turned over and toward you from closed end of gnocchi.
After scoring..Gnocchi will look similar to this picture.




I froze mine on cookie sheets until I could bag them




9/4/11
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