Ingredients with Measurements:
- 2 lbs potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup grated Pecorino Veneto cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup unsalted butter
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Potato ricer or masher
- Large mixing bowl
- Fork or whisk
- Large skillet
Step-by-Step Instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes.
2. Drain the potatoes and mash them using a potato ricer or masher until smooth.
3. In a large mixing bowl, combine the mashed potatoes, flour, egg, Pecorino Veneto cheese, salt, and black pepper. Mix well until a dough forms.
4. Divide the dough into 4 equal parts and roll each part into a long rope, about 1 inch in diameter.
5. Cut the ropes into 1-inch pieces and roll each piece into a small ball.
6. 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.
7. In a large skillet, melt the butter over medium heat. Add the cooked gnocchi to the skillet and toss to coat with the butter.
8. Sprinkle with chopped fresh parsley and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Boiling water
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Instead of Pecorino Veneto cheese, you can use Parmesan cheese or any other hard cheese.
- You can substitute the butter with olive oil or any other cooking oil.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Top with roasted cherry tomatoes or sautéed mushrooms for extra flavor.
Tips and Tricks:
- Be careful not to overwork the dough when mixing the ingredients, or the gnocchi will become tough.
- To prevent the gnocchi from sticking together, dust them with flour before cooking.
- You can freeze the uncooked gnocchi for later use. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe container.
Storage Instructions:
Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the gnocchi in a microwave-safe dish and microwave on high for 1-2 minutes or until heated through.
Presentation Ideas:
Serve the gnocchi on a large platter and sprinkle with chopped parsley and grated cheese.
Garnishes:
Chopped parsley, grated cheese, roasted cherry tomatoes, sautéed mushrooms.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
Roasted asparagus, sautéed spinach, garlic bread.
Troubleshooting Advice:
- If the dough is too sticky, add more flour.
- If the gnocchi fall apart when cooking, the dough may be too wet. Add more flour to the dough and try again.
Food Safety Advice:
- Make sure the potatoes are cooked all the way through before mashing them.
- Store leftover gnocchi in the refrigerator and reheat thoroughly before serving.
Food History:
Gnocchi is a traditional Italian dish that originated in the northern regions of Italy. It is typically made with potatoes, flour, and egg, and is often served with a tomato-based sauce or a butter and cheese sauce.
Flavor Profiles:
Creamy, cheesy, savory.
Serving Suggestions:
Serve as a main dish or as a side dish with your favorite Italian meal.
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Region: Italian