Ingredients with Measurements:
- 1 lb. potatoes
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup grated Grana Calabrese cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Potato ricer or masher
- Large bowl
- Fork
- Rolling pin
- Knife
- Large pot for boiling water
- Slotted spoon
Step-by-step instructions:
1. Peel and boil the potatoes in a large pot until tender. Drain and let cool for a few minutes.
2. Mash or rice the potatoes in a large bowl until smooth.
3. Add the flour, egg, grated Grana Calabrese cheese, salt, and pepper to the mashed potatoes. Mix well with a fork until a dough forms.
4. Knead the dough on a floured surface until it becomes smooth and elastic.
5. Divide the dough into small portions and roll each portion into long ropes about 1/2 inch thick.
6. Cut the ropes into small pieces, about 1 inch in length.
7. Roll each piece of dough over the back of a fork to create ridges on one side and a small indentation on the other.
8. 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.
9. Use a slotted spoon to remove the gnocchi from the water and transfer them to a serving dish.
10. Serve hot with your favorite sauce or toppings.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 38g
Protein: 9g
Sodium: 400mg
Substitutions for ingredients:
- Instead of Grana Calabrese cheese, you can use Parmesan cheese or Pecorino Romano cheese.
Variations:
- Add chopped herbs such as basil, parsley, or thyme to the dough for added flavor.
- Serve the gnocchi with a tomato sauce, pesto sauce, or butter and sage sauce.
Tips and tricks:
- Be careful not to overwork the dough as it can become tough.
- Use a potato ricer for a smoother texture.
- Dust the gnocchi with flour to prevent sticking.
Storage instructions:
Store the leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply boil the gnocchi in salted water for a few minutes until heated through.
Presentation ideas:
Serve the gnocchi on a large platter with your favorite sauce or toppings.
Garnishes:
Garnish with chopped herbs, grated cheese, or a drizzle of olive oil.
Pairings:
Pair with a crisp green salad and a glass of red wine.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
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.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook the gnocchi to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Gnocchi is a traditional Italian dish that dates back to the Roman era. It is made with potatoes, flour, and eggs, and is typically served with a tomato sauce or pesto sauce.
Flavor profiles:
The Grana Calabrese cheese adds a nutty and slightly spicy flavor to the gnocchi.
Serving suggestions:
Serve the gnocchi as a main dish or as a side dish with your favorite Italian meal.
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Region: Italian