RECIPE FOR GNOCCHI DISH 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 | JA…

Easy gnocchi recipe | Homemade potato recipes | Ja… 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

GNOCCHI WITH PESTO SAUCE RECIPE: HOW TO MAKE IT

Gnocchi with Pesto Sauce Recipe: How to Make It image

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (16 ounces) potato gnocchi
2 teaspoons olive oil
1 cup diced zucchini
1/2 cup chopped sweet yellow pepper
1/4 cup prepared pesto
1 cup chopped tomatoes
Toasted pine nuts, optional

Steps:

Cook gnocchi according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium-high heat; saute zucchini and pepper until zucchini is tender., Add pesto and gnocchi, stirring gently to coat. Stir in tomatoes. If desired, top with pine nuts.

Nutrition Facts : Calories 327 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 682mg sodium, CarbohydrateContent 52g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 9g protein.

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