WHAT IS A POTATO ROLL 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

SWEET POTATO DUMPLINGS - JUST A PINCH RECIPES

Sweet Potato Dumplings - Just A Pinch Recipes image

If you love candied sweet potatoes, you need to try this simple recipe. Callie suggests serving these as an appetizer, but they are a delicious dessert too. Sweet potato patties can be found in the frozen food aisle at grocery stores. Turning them into nuggets is a great way to use them. The crescent roll dough holds in the sweet potato and creates the dumpling. While cooking, it is swimming in a buttery and sweet syrup. Dusted with cinnamon it's the perfect complement of flavors.

Provided by Callie Hill @calliem

Categories Other Side Dishes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 8

Ingredients

2 can(s) crescent rolls
1 package(s) sweet potato patties (cut in half)
2 cup(s) sugar
2 cup(s) water
1 1/2 stick(s) butter
1 tablespoon(s) vanilla extract
1 tablespoon(s) corn starch
1 1/2 - 2 tablespoon(s) cinnamon for sprinkling on top

Steps:

Preheat oven to 350° F.
Cut each patty in half.
Open and unroll the crescent rolls. Separate the triangles. Place each sweet potato patty on the wide end of each triangle.
As you roll up each sweet potato half in the crescent roll, tuck the ends in. They don't have to be perfect, they don't have to be sealed so it's okay if the sweet potatoes aren't completely covered.
After you finish rolling them up, place them in a 9x13" glass baking dish with the pointy end of the crescent roll facing down.
In a saucepan, combine the water, sugar, and corn starch. Mix well. Add the butter. Heat over medium heat, stirring occasionally until the butter has melted and the sugar has dissolved.
Remove from heat and stir in the vanilla extract.
Pour the sugar mixture over the dumplings.
Sprinkle with cinnamon.
Bake in the preheated 350° F oven for 35 to 40 minutes.
Let sit 15-20 minutes before serving.

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EASY GNOCCHI RECIPE | HOMEMADE POTATO RECIPES | JAMIE OLIVER

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.
From jamieoliver.com
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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Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, 2 cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

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See details

SWEET POTATO PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

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See details

RED POTATO AND EGG SALAD RECIPE: HOW TO MAKE IT

Place potatoes in a large kettle; cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain and cool. Cut potatoes into 3/4-in. cubes., In a large bowl, combine the potatoes, eggs, celery and onion. In a small bowl, combine the remaining ingredients. Pour over potato mixture and stir gently to coat. Cover and refrigerate for 6 hours or overnight.

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