GNOCCHI DOUGH RECIPE RECIPES
PERFECT POTATO GNOCCHI RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 1 hours 47 minutes
Prep Time 45 minutes
Cook Time 1 hours 2 minutes
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
- Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
PERFECT POTATO GNOCCHI RECIPE | TYLER FLORENCE | FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 1 hours 47 minutes
Prep Time 45 minutes
Cook Time 1 hours 2 minutes
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
- Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
- Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
- Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
More about "gnocchi dough recipe recipes"
PARSNIP GNOCCHI RECIPE | BBC GOOD FOOD
Take parsnips to another level by turning them into gnocchi with a crunchy walnut crumb. This moreish dish is vegan, healthy and delicious
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Main course, Supper
Calories 525 calories per serving
From bbcgoodfood.com
Total Time 1 hours 35 minutes
Category Dinner, Main course, Supper
Calories 525 calories per serving
- In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.
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ROYAL PASTA DOUGH | JAMIE OLIVER PASTA DOUGH RECIPE
Enjoy this rolled or cut into a hundred different shapes, and feel the pride in having made pasta yourself from scratch
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 346 calories per serving
- This is definitely a royal pasta dough - silky, velvety pasta, made with a simple blend of Tipo 00 flour (00 means it's super-fine) and fine semolina, which has a wonderful flavour and golden colour. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. And the best bit is, it's still super-cheap for the volume of pasta that it gives you. Enjoy this rolled or cut into a hundred different shapes, and feel the pride in making pasta yourself from scratch. Of course the world of pasta is full of rules and old wives’ tales about what you can and can’t do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you’re going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce. THE DOUGH Pile the flour and semolina into a large bowl and make a well in the middle. Separate the eggs and add the yolks to the well, putting the egg whites into a sandwich bag and popping into the freezer for making meringues another day. Add the oil and 4 tablespoons of cold water to the well, then use a fork to whip up with the eggs until smooth, then gradually bring the flour in from the outside. When it becomes too hard to mix, get your clean floured hands in there and bring it together into a ball of dough. Knead on a flour-dusted surface for around 4 minutes, or until smooth and elastic (eggs can vary in size and flour can vary in humidity; this dough shouldn’t be too wet or dry, but tweak with a touch more water or flour if you need to – use your common sense). Wrap in clingfilm and leave to relax for 30 minutes. ROLLING OUT Traditionally, Italians would have used a very large rolling pin, and you can do it that way if you like, it just requires a large flat surface and a bit of elbow grease. In this day and age, I think it’s fun and advisable to use a pasta machine. Attach it firmly to a nice clean table and divide your pasta dough into four pieces, covering everything with a damp clean tea towel to stop it drying out as you go. STAGE 1 One at a time, flatten each piece of dough by hand and run it through the thickest setting, then take the rollers down two settings and run the dough through again to make it thinner. Importantly, fold it in half and run it back through the thickest setting again – I like to repeat this a few times because it makes the dough super-smooth and turns it from a tatty sheet into one that fills out the pasta machine properly. STAGE 2 Start rolling the sheet down through each setting, dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks, folds or ripples. Take it right down to the desired thickness, which is about 2mm for shapes like linguine, tagliatelle and lasagne. For anything turned into a filled pasta, such as ravioli and tortellini, go as thin as 1mm because when it’s folded around a filling it will double up to 2mm.
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GNOCCHI RECIPES | ALLRECIPES
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EASY HOMEMADE RICOTTA GNOCCHI (FROM SCRATCH) - RECIPETIN EATS
Jul 13, 2015 · On the other hand, potato gnocchi is a recipe for capable cooks, requiring a deft hand, a gentle touch and a good feel for dough. Ricotta gnocchi has both a similar texture and flavour to traditional potato gnocchi! How to make really easy Homemade Gnocchi. Ricotta is the secret ingredient for this really easy homemade gnocchi.
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HOMEMADE PASTA RECIPES | ALLRECIPES
This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in …
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SWEET POTATO GNOCCHI RECIPE | ALLRECIPES
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GNOCCHI RECIPES - GREAT ITALIAN CHEFS
This collection of gnocchi recipes contains some fantastic Italian starter ideas from some of the country's best chefs. Emanuele Scarello's luxurious gnocchi recipe is finished with black truffle shavings and a heady garlic sauce, with striking presentation fit for …
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EASY HOMEMADE VEGAN GNOCCHI RECIPE • THE CURIOUS CHICKPEA
May 06, 2020 · If you enjoyed this recipe, check out and share my Easy Homemade Vegan Gnocchi Recipe Story with your family and friends! Thank you! If you make these homemade gnocchi, leave a comment below and rate the recipe on the recipe card. And …
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GNOCCHI TOMATO AND BASIL RECIPE - LOVEFOOD.COM
Cut the dough into 2cm pieces and using the back of a fork gently press each gnocchi. Bring a pan of salted water to the boil. Meanwhile for the sauce, simply fry the onion and garlic in the olive oil over a low heat until soft, add the tinned tomatoes and season with a little …
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SLOW COOKER CHICKEN GNOCCHI SOUP RECIPE | KITA ROBERTS ...
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