This time, I endeavored to put those spuds to good use by making potato gnocchi. Most recipes called for a potato ricer to get the potato finely grated, but I used a fork and it worked just fine. The end result is delicious, but does take a lot of time and effort. So keep that in mind!
After reading through many different gnocchi recipes and tweaking them for my own purposes, I came up with my own tried and true formula:
Ingredients:
- Potatoes
- 1 Large Egg
- 1 cup of Flour
Approximately 1:1:4 ratio of egg:flour:potato.
In other words, one egg and one cup of flour for every 4 potatoes.
1. Boil for 20 minutes (or until tender) and peel potatoes. Then mash potatoes with a fork.
2. Combined mashed potatoes with flour and 1 large egg. Knead into a ball of dough.
3. Form thin cords of dough and cut in 1/2 inch segments. Be aware that the gnocchi expands substantially upon cooking.
4. Drop gnocchi into a pot of boiling water. Remove the gnocchi pieces as they rise to the top of the pot.
5. Serve your gnocchi with a sauce of your choice!
Recommended sauces to pair with gnocchi:
- Creamy Parmesan Spinach Sauce
- Vodka Sauce
- Mushroom Ragu
- Browned Butter and Sage Sauce
- Tomato Basil Sauce
- Pesto Sauce
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