5 December, 2017
GnocchiPosted in : Main dishes on by : root
This recipe will tell you how to cook classic Italian dumpling – gnocchi.
- Reddish-brown potatoes — 1 Kilo (about 5 from. large)
- Flour — 300 Grams
- Egg yolk — 2 Pieces
- Olive oil — 1 tbsp. spoon
- Salt – to taste
How to cook Gnocchi
Boil the potatoes in their skins. The skin of potatoes should be solid. Avoid protyani during cooking, as the potato starts to absorb water and this is bad for cooking gnocchi (little potato to prepare 10-15 minutes, medium 20-25, large 35-45, but it is better to first try to open the potato one as a test, then you will know how much time you’ll need). As the potatoes tvaritsa, clear skin…
…and make puree without adding liquid, make sure there are no lumps and allow sauce to cool to room temperature.
Mix the dry ingredients (flour and salt). Then puree, add the egg yolks and olive oil, stir and add the flour, gently mix until it forms a dough.
Knead the dough with two hands for 1 minute.
Roll dough into rope and cut into squares.
Now you have two choices, you can leave the gnocchi as plain pads or use special corrugated Board (or fork).
Roll gnocchi. Spoon on the baking sheet so they do not touch each other. Then start cooking. They prepared very simply (as the dumplings). Salted water bring to the boil and toss the gnocchi (for 12-15 pieces) and wait when they emerge. Follow the cooking-just 2 minutes. There is another option is to fry in butter and olive oil. Bon appetit.