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Gnochi

- italian recipes -

Gnocchi (singular gnocco - Italian ) is the generic name for a type of small dumplings , made from potatoes , wheat flour , meal or bread crumbs .

They are widely used in Italian cuisine but also in many countries in Europe and America.

Gnocchi are served with tomato sauces , pesto or just with butter and herbs. It can be used instead of the classic pasta or semolina dumplings in tocanuri or soups.

Gnocchi dumplings are marketed fresh , frozen or dried . They have a peculiar shape , like a lug ; for the preparation of their home, this can be done without giving them this form , but equally portioned in bars than 2 cm in length and formed by a fork (see recipe below) .

Basic recipe containing potatoes, flour and eggs.

Ingredients

  • 3 large potatoes, washed thoroughly
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • Pinch of ground nutmeg
  • 2 cups flour (the amount can vary from kneading )
  • 2 tablespoons grated Parmesan cheese

Method

Wash the potatoes. Put them in a pot with cold water and cover the pot with a lid.
Boil potatoes on medium heat 35 minutes. Try them with a fork - should easily enter potato, peel potatoes but not boiling cracked.

Remove potatoes from water and let them less to cool how you can clean his.
The potatoes are cleaned and warm when to pass, the gnocchi dumplings come out fluffier.

Clean the potatoes with a knife peel. Pass the potatoes as mashed, but not juice or other ingredients.
Spread the potatoes on a clean surface ready for kneading, thin layer. Let them cool well.
In a bowl, beat eggs well with salt, pepper and nutmeg.
Gather the potatoes in a pile and make an indentation in the middle (as you knead flour). Pour the egg in the hollow.


Add grated cheese and knead. Add flour little by little (about 1 cup and a half) to get a slightly sticky dough.

When incorporating the flour, the process should last 3-4 minutes, no more, because too much dough kneaded will need much flour and gnocchi dumplings will not come out fluffy.

Divide the dough into 6 equal pieces. Form each piece one thick roll of 2-3 cm diameter. Sprinkle with flour the worktop to the dough does not stick.


If you find it hard to run, you can cut the dough into 2 equal portions and form coils shorter.

Cut the rolls into pieces 2-3 cm in length equal to the maximum.

Every piece of dough should be rounded countertop, running it gently with the palm. It is therefore formed as a ball.

With a fork to shape the gnocchi. Dusted with flour and run your thumb ball of dough fork teeth (see photo).

Place the gnocchi on a wooden dial clean, slightly dusted with flour.


Immediately after preparation, cooking or gnocchi must tuck in the freezer.

Gnochi

Gnochi

Gnochi

Gnochi

Gnochi

Gnochi

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