Ingredients with Measurements:
- 2 lbs. potatoes, peeled and boiled
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- Potato ricer or food mill
- Large pot for boiling water
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 20-25 minutes.
2. Drain the potatoes and let them cool for a few minutes.
3. Pass the potatoes through a potato ricer or food mill and place them in a large mixing bowl.
4. Add the flour, egg, Parmesan cheese, salt, pepper, and nutmeg to the bowl with the potatoes.
5. Mix the ingredients together until a dough forms.
6. Divide the dough into four equal parts.
7. On a floured surface, roll each part into a long rope about 1/2 inch in diameter.
8. Cut the ropes into 1-inch pieces.
9. Using a fork, press each piece of dough lightly to create ridges.
10. Bring a large pot of salted water to a boil.
11. Add the gnocchi to the boiling water in batches, using a slotted spoon or spider strainer to remove them once they float to the surface.
12. Place the cooked gnocchi on a plate and repeat until all the gnocchi are cooked.
- Time:
Preparation time: 45 minutes
- Cooking time: 10-15 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 5g
- Carbohydrates: 65g
- Protein: 12g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of this recipe.
- Pecorino Romano cheese can be used instead of Parmesan cheese for a different flavor.
Variations:
- Add chopped fresh herbs like basil or parsley to the dough for added flavor.
- Serve the gnocchi with a tomato sauce or a brown butter and sage sauce.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- Use a sharp knife to cut the dough into pieces to avoid squishing the gnocchi.
Storage instructions:
- Store any leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the gnocchi, place them in a pot of boiling water for 1-2 minutes until heated through.
Presentation ideas:
- Serve the gnocchi on a large platter with a sprinkle of Parmesan cheese and fresh herbs.
Garnishes:
- Fresh herbs like basil or parsley
- Grated Parmesan cheese
Pairings:
- Serve the gnocchi with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with garlic and lemon
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart in the water, the dough may be too wet. Add more flour to the dough next time.
Food safety advice:
- Make sure the potatoes are cooked all the way through to avoid any foodborne illnesses.
Food history:
- Gnocchi is a traditional Italian dish that has been around for centuries.
Flavor profiles:
- The gnocchi has a soft, pillowy texture with a savory and slightly nutty flavor from the Parmesan cheese.
Serving suggestions:
- Serve the gnocchi as a main dish with a side salad or roasted vegetables.
Related Categories
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Region: Italian
Taste: Savory, Herby, Rich, Cheesy, Comforting