Ingredients with Measurements:
- 2 lbs. potatoes, peeled and chopped
- 2 cups all-purpose flour
- 1 egg
- 1 tsp. salt
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
Special equipment needed:
- Potato ricer or food mill
- Large pot for boiling water
- Slotted spoon or strainer
- Large bowl for mixing dough
- Fork or gnocchi board for shaping
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and let cool slightly.
2. Pass the potatoes through a potato ricer or food mill into a large bowl.
3. Add the flour, egg, and salt to the bowl and mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for a few minutes until smooth.
5. Divide the dough into 4 equal pieces and roll each piece into a long rope about 1 inch in diameter.
6. Cut the ropes into 1-inch pieces and use a fork or gnocchi board to shape each piece into a small dumpling.
7. Bring a large pot of salted water to a boil and add the gnocchi in batches, cooking for about 2-3 minutes or until they float to the surface.
8. Use a slotted spoon or strainer to remove the gnocchi from the water and transfer them to a large bowl.
9. Toss the gnocchi with the Parmesan cheese, parsley, and chives until well coated.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 5g
Carbohydrates: 68g
Protein: 12g
Sodium: 650mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Other herbs such as basil or thyme can be used instead of parsley and chives.
Variations:
- Add cooked bacon or pancetta for a meaty version.
- Serve with a tomato sauce or pesto for a different flavor.
Tips and tricks:
- Be sure to use starchy potatoes such as Russet or Yukon Gold for the best texture.
- Don't overwork the dough or the gnocchi will become tough.
- Freeze the gnocchi on a baking sheet before cooking for an easy make-ahead meal.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gnocchi in a saucepan with a little bit of water or broth until heated through.
Presentation ideas:
Serve the gnocchi in a large bowl or on individual plates, garnished with additional Parmesan cheese and herbs.
Garnishes:
Additional Parmesan cheese and herbs such as parsley and chives.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a light red wine such as Pinot Noir or a crisp white wine such as Pinot Grigio.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Caesar salad
Troubleshooting advice:
- If the dough is too sticky, add a little more flour.
- If the gnocchi fall apart while cooking, the dough may have been overworked or the potatoes may have been too wet.
Food safety advice:
- Be sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Cimbro-Style Gnocchi is a traditional dish from the Cimbrian region of Italy, which is located in the northeastern part of the country. The Cimbri people are of Germanic origin and have their own language and culture. This dish is a variation of the more well-known potato gnocchi and is typically served with a simple sauce or butter and cheese.
Flavor profiles:
The Cimbro-Style Gnocchi has a soft and pillowy texture with a mild potato flavor. The addition of Parmesan cheese and herbs adds a savory and slightly tangy taste.
Serving suggestions:
Serve the Cimbro-Style Gnocchi as a main dish or as a side dish to a larger meal. It pairs well with a variety of sauces and toppings.
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Region: Italian