Ingredients with Measurements:
- 2 lbs. potatoes, peeled and boiled
- 2 cups all-purpose flour
- 1 egg
- 1/2 cup grated Cacio Magno cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Potato ricer or masher
- Large pot for boiling water
- Slotted spoon or spider strainer
- Large mixing bowl
- Rolling pin or gnocchi board
Step-by-step instructions:
1. 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, Cacio Magno cheese, Parmesan cheese, salt, and pepper to the mashed potatoes. Mix well until the dough comes together.
4. Divide the dough into four 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. Roll each piece of dough on a gnocchi board or the back of a fork to create ridges.
7. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook for about 2-3 minutes or until they float to the surface.
8. Use a slotted spoon or spider strainer to remove the gnocchi from the water and transfer them to a large mixing bowl.
9. Toss the gnocchi with a little bit of olive oil or butter and serve with your favorite sauce.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- All-purpose flour can be substituted with gluten-free flour or semolina flour.
Variations:
- Add chopped herbs like parsley or basil to the dough for added flavor.
- Serve with a tomato-based sauce or a creamy Alfredo sauce.
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
Tips and tricks:
- Be careful not to overwork the dough or the gnocchi will become tough.
- Use a potato ricer or masher to ensure that the potatoes are smooth and free of lumps.
- Dust the gnocchi with flour to prevent them from sticking together.
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 large bowl or on individual plates. Garnish with chopped herbs or grated cheese.
Garnishes:
Chopped herbs, grated cheese, or a drizzle of olive oil.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of pasta.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- 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 to cook the gnocchi thoroughly to prevent any foodborne illness.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, flour, and eggs.
Flavor profiles:
The Cacio Magno cheese adds a sharp and tangy flavor to the gnocchi, while the Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve the gnocchi as a main course or as a side dish.
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Region: Italian