Ingredients with Measurements:
- 2 lbs potatoes
- 1 1/2 cups all-purpose flour
- 1 egg
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Potato ricer or food mill
- Large pot
- Slotted spoon
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and peel the potatoes. Cut them into chunks and place them in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 20-25 minutes.
3. Drain the potatoes and pass them through a potato ricer or food mill. Allow the potatoes to cool for a few minutes.
4. In a large mixing bowl, combine the potatoes, flour, egg, salt, nutmeg, and Parmesan cheese. Mix until a dough forms.
5. On a floured surface, roll the dough into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces.
6. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove the gnocchi from the water and place them on a baking sheet.
7. Bake the gnocchi in the preheated oven for 10-15 minutes, or until they are lightly browned.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 5g
Carbohydrates: 60g
Protein: 10g
Sodium: 350mg
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- 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 creamy mushroom sauce.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- Use a fork to create ridges on the gnocchi, which will help them hold onto sauce better.
- Freeze any leftover gnocchi for later use.
Storage instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, simply heat them in a saucepan with your desired sauce until heated through.
Presentation ideas:
Serve the gnocchi on a large platter with a sprinkling of fresh herbs and grated cheese.
Garnishes:
Garnish with fresh herbs like basil or parsley, or a sprinkle of red pepper flakes for added heat.
Pairings:
Serve the gnocchi with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad would all pair well with this dish.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it reaches the desired consistency.
- If the gnocchi fall apart in the water, the dough may be too wet. Add more flour to the dough and try again.
Food safety advice:
Be sure to cook the gnocchi thoroughly to avoid any risk of foodborne illness.
Food history:
Malga Bellunese Gnocchi is a traditional Italian dish that originated in the Belluno region of Italy.
Flavor profiles:
This dish is savory and slightly nutty, with a hint of nutmeg and Parmesan cheese.
Serving suggestions:
Serve this dish as a main course with a side salad and a glass of red wine.
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Region: Italian
Taste: Savory, Herby, Cheesy, Rich, Comforting