Ingredients with Measurements:
- 2 lbs of potatoes
- 1 1/2 cups of Moncenisio cheese, grated
- 1 egg
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 1/2 cups of all-purpose flour
Special equipment needed:
- Potato ricer or masher
- Large pot
- Slotted spoon
- Baking sheet
- Large mixing bowl
- Fork
- Large pot for boiling gnocchi
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Wash and peel the potatoes, then cut them into small pieces.
3. Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
4. Drain the potatoes and mash them using a potato ricer or masher.
5. Add the grated Moncenisio cheese, egg, salt, and black pepper to the mashed potatoes and mix well.
6. Add the flour to the potato mixture and mix until a dough forms.
7. On a floured surface, roll the dough into long ropes about 1 inch thick.
8. Cut the ropes into small pieces, about 1 inch long.
9. Use a fork to press down on each piece of dough to create ridges.
10. Place the gnocchi on a baking sheet and bake for 10-15 minutes, until they are slightly golden brown.
11. Bring a large pot of salted water to a boil.
12. Add the gnocchi to the boiling water and cook for 2-3 minutes, until they float to the surface.
13. Use a slotted spoon to remove the gnocchi from the water and place them in a large mixing bowl.
14. Toss the gnocchi with your favorite sauce and serve immediately.
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 per serving: 450
Fat: 12g
Carbohydrates: 70g
Protein: 18g
Substitutions for ingredients:
If you can't find Moncenisio cheese, you can substitute it with Parmesan cheese or any other hard, salty cheese.
Variations:
You can add chopped herbs, such as parsley or basil, to the gnocchi dough for extra flavor.
Tips and tricks:
- Be careful not to overwork the dough, as this can make the gnocchi tough.
- If the dough is too sticky, add a little more flour until it's easier to handle.
- You can freeze the gnocchi before boiling them. Just place them on a baking sheet and freeze until solid, then transfer them to a freezer bag.
Storage instructions:
Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the gnocchi, simply toss them with a little bit of olive oil and heat them in a skillet over medium heat until they are heated through.
Presentation ideas:
Serve the gnocchi on a large platter with your favorite sauce and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or basil, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
This dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
- If the gnocchi fall apart in the boiling water, the dough may be too wet. Add a little more flour to the dough until it's easier to handle.
- If the gnocchi are too tough, the dough may have been overworked. Be careful not to overmix the dough.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to cook. Always cook potatoes to a safe internal temperature of 210°F.
Food history:
Gnocchi is a traditional Italian dish that has been around for centuries. It's believed to have originated in the northern regions of Italy, where potatoes were a common ingredient.
Flavor profiles:
The Moncenisio cheese adds a salty, nutty flavor to the gnocchi, while the potatoes provide a mild, earthy taste.
Serving suggestions:
Serve the gnocchi as a main course with your favorite sauce, or as a side dish alongside roasted meats or vegetables.
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Region: Italian