Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 2 cups all-purpose flour
- 1 egg
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Potato ricer or food mill
- Large pot for boiling gnocchi
- Slotted spoon or strainer
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and pass them through a potato ricer or food mill into a large mixing bowl.
3. Add the flour, egg, salt, black pepper, Parmesan cheese, and parsley to the bowl with the potatoes.
4. Mix the ingredients together until a dough forms.
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 small ball.
7. Use a fork to press down on each ball and create ridges on the surface.
8. Bring a large pot of salted water to a boil and add the gnocchi.
9. Cook the gnocchi for 2-3 minutes or until they float to the surface.
10. Use a slotted spoon or strainer to remove the gnocchi from the pot and transfer them to a serving dish.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
Temperature:
- Boiling water for cooking gnocchi
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 4g
- Carbohydrates: 70g
- Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of the recipe.
- Fresh parsley can be substituted with other fresh herbs such as basil or thyme.
Variations:
- Add cooked and crumbled bacon to the gnocchi dough for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version of the gnocchi.
- Top the gnocchi with a tomato-based sauce or a creamy Alfredo sauce.
Tips and tricks:
- Be careful not to overwork the dough as it can become tough.
- Dust the work surface and the gnocchi with flour to prevent sticking.
- 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 microwave-safe dish with a splash of water or broth until heated through.
Presentation ideas:
- Serve the gnocchi in a shallow bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Garnishes:
- Fresh parsley or basil leaves
- Shaved Parmesan cheese
Pairings:
- Serve the gnocchi with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Grilled chicken or shrimp
Troubleshooting advice:
- If the gnocchi dough is too sticky, add more flour until it reaches the right consistency.
- If the gnocchi falls apart while cooking, 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 foodborne illness.
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.
Flavor profiles:
- The Comelico-Style Gnocchi has a savory and slightly nutty flavor from the Parmesan cheese and fresh parsley.
Serving suggestions:
- Serve the gnocchi as a main dish or as a side dish to a larger meal.
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Region: Italian