Ingredients with Measurements:
- 1 lb. of potatoes
- 1 cup of all-purpose flour
- 1 egg
- 1 tsp. of salt
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of butter
- 1/4 cup of chopped fresh sage
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Potato ricer or masher
- Large mixing bowl
- Rolling pin
- Knife or gnocchi board
- Large pot for boiling gnocchi
Step-by-step instructions:
1. Peel and boil the potatoes until they are soft and tender.
2. Drain the potatoes and mash them using a potato ricer or masher.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a dough forms.
4. On a floured surface, roll the dough into long ropes about 1/2 inch in diameter.
5. Cut the ropes into 1-inch pieces and roll them on a gnocchi board or the back of a fork to create ridges.
6. In a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 2-3 minutes.
7. In a separate pan, melt the butter and add the chopped sage. Cook until the butter is browned and the sage is fragrant.
8. Drain the gnocchi and add them to the pan with the sage butter. Toss to coat.
9. Serve hot with grated Parmesan cheese, salt, and pepper to taste.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
5. Temperature:
Boiling water for potatoes and gnocchi: 212°F (100°C)
Pan for sage butter: Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 18g
Carbohydrates: 44g
Protein: 11g
Sodium: 670mg
Sugar: 1g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Fresh rosemary or thyme can be used instead of sage.
- Vegan butter can be used instead of regular butter for a vegan version.
Variations:
- Add cooked bacon or pancetta to the sage butter for a smoky flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter version.
- Add cooked spinach or kale to the gnocchi dough for a healthier version.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- Use a potato ricer for a smoother texture in the mashed potatoes.
- Dust the gnocchi board or fork with flour to prevent sticking.
Storage instructions:
- Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply place the gnocchi in a pan with a little bit of butter or olive oil and heat over medium heat until warmed through.
Presentation ideas:
- Serve the gnocchi in a large bowl with grated Parmesan cheese and chopped fresh herbs on top.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Grated Parmesan cheese
- Crushed red pepper flakes
Pairings:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
- A glass of red wine, such as Chianti or Pinot Noir
Suggested side dishes:
- Garlic bread
- Grilled chicken or fish
- Roasted potatoes
Troubleshooting advice:
- If the gnocchi dough is too sticky, add a little more flour until it comes together.
- If the gnocchi falls apart in the water, the dough may be too wet or the gnocchi may be overcooked.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them to prevent foodborne illness.
Food history:
- Gnocchi is a traditional Italian dish that has been around for centuries. It is typically made with potatoes, flour, and egg, and can be served with a variety of sauces.
Flavor profiles:
- The Giacobin de Zena Gnocchi has a rich, buttery flavor with a hint of sage and Parmesan cheese.
Serving suggestions:
- Serve the gnocchi as a main dish or as a side dish with your favorite protein.
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Region: Italian