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
- Large skillet
Step-by-Step Instructions:
1. Peel and boil the potatoes in a large pot of salted water until tender, about 20 minutes.
2. Drain the potatoes and let them cool for a few minutes.
3. Pass the potatoes through a potato ricer or food mill into a large mixing bowl.
4. Add the flour, egg, salt, nutmeg, and Parmesan cheese to the bowl and mix until a dough forms.
5. Knead the dough on a floured surface for a few minutes until it becomes smooth.
6. Divide the dough into four equal parts and roll each part into a long rope about 1 inch thick.
7. Cut the ropes into 1-inch pieces and roll each piece over the tines of a fork to create ridges.
8. Place the gnocchi on a floured baking sheet and let them rest for 10 minutes.
9. Bring a large pot of salted water to a boil and add the gnocchi in batches.
10. Cook the gnocchi for 2-3 minutes or until they float to the surface.
11. Use a slotted spoon to remove the gnocchi from the water and transfer them to a large skillet.
12. Toss the gnocchi with your choice of sauce and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Carbohydrates: 55g
Protein: 10g
Sodium: 400mg
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 sharper flavor.
Variations:
- Add chopped herbs like parsley or basil to the dough for added flavor.
- Serve the gnocchi with a tomato-based sauce or a creamy sauce.
- Add cooked bacon or pancetta to the sauce for a smoky flavor.
Tips and Tricks:
- Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture.
- Don't overwork the dough or the gnocchi will become tough.
- Dust the gnocchi with flour to prevent them from sticking together.
Storage Instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, simply toss the gnocchi with a little bit of olive oil in a skillet over medium heat until heated through.
Presentation Ideas:
Serve the gnocchi in a large bowl or on individual plates with a sprinkle of fresh herbs and grated cheese on top.
Garnishes:
Fresh herbs, grated cheese, or a drizzle of olive oil.
Pairings:
Serve the gnocchi with a side salad and a glass of red wine.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side of sautéed mushrooms.
Troubleshooting Advice:
- If the gnocchi dough is too sticky, add more flour.
- If the gnocchi falls apart in the water, the dough may be too wet or the gnocchi may be overcooked.
Food Safety Advice:
Be sure to cook the gnocchi thoroughly to prevent any foodborne illnesses.
Food History:
Malga-style potato gnocchi originated in the mountainous regions of northern Italy, where potatoes were a staple crop.
Flavor Profiles:
Creamy, savory, and slightly nutty.
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