Ingredients with Measurements:
- 1 lb. potatoes, peeled and boiled
- 1 cup all-purpose flour
- 1 egg
- 4 oz. Algunder Ziegenkäse (goat cheese), crumbled
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp. butter
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling potatoes
- Large mixing bowl
- Large pot for boiling gnocchi
- Slotted spoon
Step-by-step instructions:
1. Boil the potatoes in a large pot until they are tender. Drain and let them cool for a few minutes.
2. Mash or rice the potatoes until they are smooth.
3. Add the flour, egg, Algunder Ziegenkäse, Parmesan cheese, salt, and pepper to the potatoes. Mix until well combined.
4. Knead the dough on a floured surface until it is smooth and elastic.
5. Divide the dough into 4 equal parts and roll each part into a long rope about 1 inch thick.
6. Cut the ropes into 1-inch pieces and roll each piece into a ball.
7. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes.
8. Use a slotted spoon to remove the gnocchi from the water and transfer them to a plate.
9. In a large skillet, melt the butter over medium heat. Add the gnocchi and cook until they are lightly browned, about 3-4 minutes.
10. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 48g
Protein: 13g
Substitutions for ingredients:
- Regular goat cheese can be used instead of Algunder Ziegenkäse.
- Fresh herbs such as basil or thyme can be used instead of parsley.
Variations:
- Add cooked bacon or pancetta to the skillet with the gnocchi.
- Serve with a tomato sauce or pesto.
Tips and tricks:
- Be careful not to overwork the dough or the gnocchi will become tough.
- Dust the gnocchi with flour to prevent them from sticking together.
- Use a non-stick skillet to prevent the gnocchi from sticking.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the gnocchi in a skillet with a little bit of butter or oil and cook over medium heat until heated through.
Presentation ideas:
Serve the gnocchi on a large platter with a sprinkle of Parmesan cheese and chopped parsley.
Garnishes:
Parmesan cheese and chopped parsley
Pairings:
A crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs well with this dish.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this recipe.
Troubleshooting advice:
If the dough is too sticky, add more flour. If it is too dry, add a little bit of water.
Food safety advice:
Make sure the potatoes are cooked all the way through to prevent foodborne illness.
Food history:
Gnocchi is a traditional Italian dish that dates back to the Roman Empire. It is typically made with potatoes, flour, and egg.
Flavor profiles:
Creamy, tangy, and savory
Serving suggestions:
Serve the gnocchi as a main course with a side salad or as a side dish with roasted meat or fish.
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Region: German