Ingredients with Measurements:
- 2 large potatoes (about 500g)
- 1 cup of all-purpose flour
- 1 egg
- 1/2 cup of Bitto Valtellina cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling gnocchi
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot of salted water until tender. Drain and let cool for a few minutes.
2. Mash the potatoes using a potato ricer or masher until smooth.
3. Add the flour, egg, grated Bitto Valtellina cheese, salt, and pepper to the mashed potatoes. Mix well until a dough forms.
4. Divide the dough into 4 equal parts and roll each part into a long rope about 1 inch thick.
5. Cut the ropes into small pieces about 1 inch long.
6. Using a fork, gently press each piece of dough to create ridges on one side.
7. Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2-3 minutes or until they float to the surface.
8. Using a slotted spoon or spider strainer, remove the gnocchi from the water and transfer them to a serving dish.
9. Serve hot with your favorite sauce or toppings.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 8g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 300mg
Total carbohydrates: 45g
Dietary fiber: 3g
Sugar: 1g
Protein: 12g
Substitutions for ingredients:
- Bitto Valtellina cheese can be substituted with any other hard cheese such as Parmesan or Pecorino Romano.
Variations:
- Add chopped fresh herbs such as basil or parsley to the dough for extra flavor.
- Serve the gnocchi with a tomato-based sauce or a creamy cheese sauce.
Tips and tricks:
- Be careful not to overwork the dough as it can become tough.
- Dust the work surface and your hands with flour to prevent the dough from sticking.
- To freeze the gnocchi, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe container and store for up to 3 months.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply boil the gnocchi in salted water for 1-2 minutes or until heated through.
Presentation ideas:
Serve the gnocchi in a shallow bowl or plate with a drizzle of olive oil and some freshly grated cheese on top.
Garnishes:
Fresh herbs such as basil or parsley, grated cheese, or a sprinkle of red pepper flakes.
Pairings:
A light and crisp white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the dough is too sticky, add more flour a little at a time until it comes together.
- If the gnocchi fall apart while cooking, the dough may be too wet. Add more flour and try again.
Food safety advice:
- Make sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
- Store leftover gnocchi in the refrigerator and discard any that has been left at room temperature for more than 2 hours.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It is believed to have originated in the northern regions of Italy, where potatoes were introduced in the 16th century.
Flavor profiles:
The Bitto Valtellina cheese adds a nutty and slightly sweet flavor to the gnocchi, while the potato provides a mild and earthy taste.
Serving suggestions:
Serve the gnocchi as a main course or as a side dish with your favorite Italian meal.
Related Categories
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Region: Italian
Taste: Savory, Rich, Cheesy, Herby, Comforting