Potato Gnocchi
Potato Gnocchi

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potato gnocchi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Potato Gnocchi is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Potato Gnocchi is something that I have loved my whole life. They’re nice and they look wonderful.

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Potato Gnocchi Recipe. Add the potatoes to a large pot of cool salted water. Add the gnocchi and toss until lightly golden.

To get started with this particular recipe, we have to first prepare a few components. You can cook potato gnocchi using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Potato Gnocchi:
  1. Make ready 2 medium potatoes, peeled and diced.
  2. Make ready 2 cup all-purpose flour (and half a cup for work surface)
  3. Make ready 1 egg
  4. Get 1 tsp salt and pepper ( I'm using pink salt and peppercorn)
  5. Take 1 tsp each: garlic powder, onion powder, and dried parsley (I'm using a pre-blended mix)
  6. Make ready 1 water to boil potatoes in

I have been making traditional potato gnocchi for years (from an old family recipe) and decided to try sweet potato - WOW! Homemade potato gnocchi is surprisingly easy to make and the dough is a dream to work with. Unlike pasta, there's no resting or labored rolling involved. Gnocchi (pronounced NYO-kee), small, tender dumplings made with potatoes, are an excellent alternative.

Instructions to make Potato Gnocchi:
  1. Boil potatoes for about 20 minutes. You want to be able to smash a chunk easily with the back of a fork.
  2. When your potatoes are drained and smashed, pour flour on a clean surface and make a 'well' in the center.
  3. Add your smashed potatoes in the 'well' you've made, and add your seasonings.
  4. Start folding the potatoes into the flour, starting with a fork. Once it starts to come together, make another 'well' in the center of the potato-flour pile. Add your egg, (I should've beated it first before adding it) and knead the potato flour into the egg.
  5. DO NOT OVER-MIX!!! Once the dough comes together, STOP. The dough should be slightly sticky and that is fine. Sprinkle a bit of flour to your work space and roll out the dough into ropes.
  6. Roll the rope into half-inch thickness. It will double in size when you boil it, so be aware! We're not making dumplings here, bruh!
  7. I cut my rope in half for easy cutting. Placed my dough ropes side by side, and sliced them into about a quarter of an inch to half-inch slices.
  8. Some people like to get fancy and make little designs on their gnocchi, like rolling them–individually–with a fork or tool; or even going in and slightly denting each one into "dimples". Honestly, I just want to eat. So, we're having plain pillow-shapes! :)
  9. If you're weird, like me, you'd go and wash out that same pot you boiled potatoes in, and fill with more water to boil the little gnocchi pillows in. I pieced in a gnocchi at a time, so they don't stick together while they boil.
  10. Oh yeah, boil for about 4 minutes, or until they start to float to the surface; and you're done!
  11. If you want to save some gnocchi for another day, these guys freeze well. Just lay them in a single layer on a plate, flash-freeze for about half an hour, then remove from the plate and throw them in a zip-lock bag for space-saving.

When made properly, they're light and tender, with a slight chew. Living in Italy has made me realize that the simplest dish can be made in so many different ways, depending on the region or even how the family cooks it. Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi. For more gnocchi serving suggestions, see our Gnocchi with Brown Butter and Sage and. Unlike regular potatoes, sweet potatoes aren't nearly as starchy and it takes quite a bit of flour (and Making Dough For Sweet Potato Gnocchi Recipe.

So that’s going to wrap it up for this special food potato gnocchi recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!