Gnocchi
Gnocchi

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, gnocchi. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gnocchi is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Gnocchi is something that I have loved my whole life.

I like this served with a simple garlic butter sauce and some oregano. Gnocchi recipes aren't for the faint of heart. Many, many things can go Gnocchi-making takes practice, patience, and persistence.

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

The ingredients needed to make Gnocchi:
  1. Prepare 2 lb Russet potatoes
  2. Take 6 large Egg yolks
  3. Prepare 1 cup Grated Parmesan cheese
  4. Get 1 tsp Salt
  5. Get 1/2 tsp Ground black pepper
  6. Make ready 2 cup All purpose flour

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Steps to make Gnocchi:
  1. Preheat oven to 425?F. Cover baking sheet with coarse salt. Place potatoes on salt-covered baking sheet. Bake potatoes at 425 for 45-60 minutes until slightly over-baked.
  2. When cool enough to handle, cut potatoes in half and scoop potato out of the skin. Save skins for another use or discard.
  3. Put potatoes through a ricer or food mill, or grate with the large holes of a box grater. You should end up with about 2 cups of potato.
  4. On a counter or in a large bowl, make a well in the potatoes. Place egg yolks into the well. Add the cheese, salt and pepper. Lightly combine with your hands. Add in flour, a bit at a time, to the mixture, pushing your fist into the center, and turn the mixture onto itself. The mixture will come together as a soft dough. Add enough flour until the dough is not too sticky. When the dough is the correct consistency you will be able to roll a small piece of the dough on a floured board into a snake and it will hold together. Some like their gnocchi more dense. If you prefer this you can work the dough more to get a denser dough.
  5. Cut the dough into 4 pieces. On a floured board, roll each piece into 1/2 diameter snake. Cut each snake into 1/2 slices.
  6. Lightly press the floured edge of a piece of dough onto the back of a fork.
  7. Then roll the dough back down to the board. You will see the fork marks on the pillow of dough.
  8. Place the gnocchi pieces onto wax or parchment paper. Place a fan, set on low, in front of the gnocchi pieces for 15 minutes. Turn each piece over and dry for another 15 minutes in front of the fan.
  9. Bring a large pot of salted water to a boil. Place about 1/2 the gnocchi into the pot to cook. Cook about 3-4 minutes, or until the gnocchi floats to the top. With a hand strainer, pull the gnocchi out of the boiling water, placing in a dish. Drizzle a bit of olive oil on the gnocchi and toss lightly. Cook the balance of the gnocchi in the boiling water.
  10. When all the gnocchi is cooked, serve with your favorite sauce. You can also pan fry the cooked gnocchi for a crunchy texture.
  11. If you want to freezer the gnocchi for another day, place the baking sheet with the dried, uncooked dough into the freezer. After frozen, the gnocchi can be placed into freezer bags and kept for another day.

Boil potatoes until they're tender and grate them to make the base of the dough. Potato gnocchi are a fun and delicious dinner, and easier to make than you probably think with this recipe. Click Play to See This Classic Potato Gnocchi Recipe Come Together. From Italian gnocchi, plural of gnocco ("dumpling", literally "lump"), from nocchio ("knot (in wood)"), a borrowing from Lombardic knohha ("knuckle, bone, knot"), from Proto-Germanic *knuk?? ("bone"), *kneukaz ("tuber, knuckle"), from Proto-Indo-European *gnew- ("knot, bundle"). Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth.

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