How To Make Gnocchi
Ingredients
Preparation
2
When the potatoes are soft, drain them and peal them using a tea towel to hold the hot potato and cut them into medium pieces.
3
Pass them through a potato ricer until smooth and have a mash consistency. We recommend using a potato ricer as with normal potato mashers large pieces are always left and this is not good for the consistency of the gnocchi.
5
Add the flour little by little mixing every time.
6
After adding all the flour and have mixed it well the dough should have a pliable consistency which will allow you to work it with your hands.
7
Work the dough with your hands gently for about 10 minutes until it has a uniform appearance.
8
Take small balls of dough and stretch them until creating a long strip.
9
Cut small pieces of aprox 2 cm long from the strip.
10
Repeat procedure with all the dough.
11
Put small pieces in a tray will flour on it so pieces don’t stick.
13
Let gnocchi cook for about 5 minutes or until they float to the surface of the pan.
Tools
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About
This recipe is very quick and easy and doesn;t have many ingredients.
When doing the gnocchi you either leave as straight pieces or if you have a gnocchi "shaper" then rolled them through the corrugated service to make the pattern on the outside.
A gnocchi shaper is a piece of wooden which on one side has a corrugated pattern than gnocchi can be rolled on to give their corrugated pattern. For more info about this shaper go on to my website for pictures on how to roll the gnocchi.
www.calabriataste.com and follow main menu to recipes.
Yield:
6.0
Added:
Monday, April 26, 2010 - 12:40am
