Ingredients with Measurements:
- 2 pounds of potatoes
- 2 cups of all-purpose flour
- 1 egg
- 1 teaspoon of salt
- 1/2 cup of grated Ambra di Talamello cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of butter
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling water
- Slotted spoon
- Large skillet
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft and tender. Drain and let them cool for a few minutes.
2. Mash the potatoes using a potato ricer or masher until they are smooth and free of lumps.
3. Add the flour, egg, and salt to the mashed potatoes and mix well until a dough forms.
4. Divide the dough into four equal parts and roll each part into a long rope about 1 inch in diameter.
5. Cut each rope into 1-inch pieces and press each piece with a fork to create ridges.
6. Bring a large pot of salted water to a boil and add the gnocchi. Cook for 2-3 minutes or until they float to the surface.
7. Use a slotted spoon to remove the gnocchi from the water and transfer them to a large skillet.
8. Add the butter to the skillet and cook over medium heat until it melts and starts to brown.
9. Add the grated Ambra di Talamello cheese and Parmesan cheese to the skillet and stir until the cheese is melted and the gnocchi are coated.
10. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Any type of potato can be used instead of the recommended potatoes.
- If you don't have Ambra di Talamello cheese, you can substitute it with another type of soft cheese.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Use different herbs such as basil or oregano instead of parsley.
- Add chopped sun-dried tomatoes or roasted red peppers to the skillet for a pop of color and flavor.
Tips and tricks:
- Be careful not to overwork the dough when mixing the ingredients together.
- Make sure the water is boiling before adding the gnocchi to the pot.
- Don't overcrowd the skillet when cooking the gnocchi to ensure they cook evenly.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi in a skillet over medium heat with a little bit of butter or olive oil until warmed through.
Presentation ideas:
Serve the gnocchi in a large bowl or on individual plates. Garnish with additional chopped parsley and grated cheese.
Garnishes:
Chopped parsley, grated Parmesan cheese
Pairings:
A crisp green salad or garlic bread would be a great pairing for this dish.
Suggested side dishes:
Roasted vegetables or a side of pasta would complement the gnocchi well.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it comes together.
- If the gnocchi fall apart in the water, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
Make sure the potatoes are cooked thoroughly before using them in the recipe.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, flour, and eggs and is a popular comfort food.
Flavor profiles:
The Ambra di Talamello cheese adds a creamy and slightly tangy flavor to the gnocchi, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the gnocchi as a main dish or as a side dish with your favorite Italian meal.
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Region: Italian