DRIED POTATO FLAKES RECIPES

Name: Potato gnocchi
Total time: 1 h 30 min
Yield: 6 to 8
Cuisine: https://schema.org/VegetarianDiet
Ingredients: 1 kg floury potatoes such as Maris Piper, King Edward; 100 g Tipo 00 flour plus extra for dusting; 1 whole nutmeg for grating

EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JAMIE OLIVER

Easy gnocchi recipe | Homemade potato recipes | Jamie Oliver image

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Total Time 1 hours 30 minutes

Yield 6 to 8

Number Of Ingredients 3

Ingredients

1 kg floury potatoes such as Maris Piper, King Edward
100 g Tipo 00 flour plus extra for dusting
1 whole nutmeg for grating

Steps:

1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

Nutrition Facts : Calories 181 calories, FatContent 0.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 5.7 g protein, CarbohydrateContent 40.1 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0.4 g salt, FiberContent 2.7 g fibre

POTATO MINESTRONE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Potato Minestrone Recipe: How to Make It - Taste of Home image

Let the aroma of this savory soup waft through your home while you get ready for the holidays. I only have to slice some bread and prepare a salad to have dinner ready. For a thicker soup, mash half of the garbanzo beans before adding them to the slow cooker. —Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 40 minutes

Prep Time 10 minutes

Cook Time 08 hours 30 minutes

Yield 12 servings (about 3 quarts).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (28 ounces) crushed tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) beef broth
2 cups frozen cubed hash brown potatoes, thawed
1 tablespoon dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen peas and carrots, thawed

Steps:

In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. Stir in spinach and the peas and carrots; cook 30 minutes or until heated through.

Nutrition Facts : Calories 125 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 916mg sodium, CarbohydrateContent 23g carbohydrate (5g sugars, FiberContent 6g fiber), ProteinContent 8g protein.

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In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 181 calories per serving

1. Use potatoes of a fairly even size, as you’re going to cook them whole. Cook in a large pan of boiling salted water for 20 to 25 minutes, or until tender.
2. Drain and leave until cool enough to handle, then remove the skins.
3. Mash the potatoes using a potato ricer or masher on to a large clean board.
4. Sprinkle over the flour, finely grate over half the nutmeg, season well with sea salt and black pepper, then scrunch and push the mixture together with clean hands. Depending on the potatoes, you may need to add a little more flour – use your common sense.
5. Knead on a flour-dusted surface for a few minutes until pliable, then divide into 4 equal pieces and roll each into a sausage about 2cm thick.
6. Slice into 3cm lengths – this is your basic gnocchi. Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
7. Nonna Teresa cooked her gnocchi 2 portions at a time, as it’s so quick, and it also means they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready.
8. Remove with a slotted spoon and toss with melted butter and finely grated Parmesan, my Hero tomato sauce (or leftover sauce from a stew, which you can see in the picture), then finely grate over a little Parmesan, to serve. I also like to add a little dollop of pesto – homemade or jarred, it’s up to you.

See details

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