Ingredients with Measurements:
- 2 lbs. of potatoes, peeled and cut into chunks
- 1 cup of Piacentinu cheese, grated
- 1 egg, beaten
- 1 1/2 cups of all-purpose flour
- Salt and pepper to taste
Special equipment needed:
- Potato ricer or masher
- Large pot
- Slotted spoon
- Mixing bowl
- Fork
- Rolling pin
- Knife or gnocchi board
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until they are tender, about 15-20 minutes.
2. Drain the potatoes and let them cool for a few minutes.
3. Mash the potatoes using a potato ricer or masher until they are smooth.
4. In a mixing bowl, combine the mashed potatoes, Piacentinu cheese, egg, flour, salt, and pepper. Mix well until a dough forms.
5. Divide the dough into four equal parts and roll each part into a long rope, about 1 inch in diameter.
6. Cut the ropes into 1-inch pieces using a knife or gnocchi board.
7. Use a fork to make ridges on each gnocchi.
8. Bring a large pot of salted water to a boil.
9. Add the gnocchi to the boiling water and cook for 2-3 minutes or until they float to the surface.
10. Use a slotted spoon to remove the gnocchi from the water and transfer them to a serving dish.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 49g
- Protein: 12g
Substitutions for ingredients:
- Piacentinu cheese can be substituted with any other hard, salty cheese such as Parmesan or Pecorino Romano.
Variations:
- Add chopped herbs such as basil or parsley to the dough for added flavor.
- Serve the gnocchi with a tomato sauce or a butter and sage sauce.
Tips and tricks:
- Be careful not to overwork the dough as it can become tough.
- Dust the gnocchi with flour to prevent them from sticking together.
Storage instructions:
- Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, boil the gnocchi in salted water for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the gnocchi in a shallow bowl with a sprinkle of grated Piacentinu cheese on top.
Garnishes:
- Garnish with chopped herbs such as basil or parsley.
Pairings:
- Serve with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Serve with a side salad or garlic bread.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the gnocchi are falling apart in the water, the dough may be too wet. Add more flour to the dough.
Food safety advice:
- Make sure the potatoes are cooked through before mashing them to prevent any foodborne illnesses.
Food history:
- Piacentinu cheese is a traditional cheese from Sicily, Italy. It is made from sheep's milk and has a salty, tangy flavor.
Flavor profiles:
- The Piacentinu cheese adds a salty, tangy flavor to the gnocchi.
Serving suggestions:
- Serve the gnocchi as a main dish or as a side dish.
Related Categories
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Region: Italian
Taste: Savory, Herby, Cheesy, Rich, Comforting