EASY HOMEMADE POTATO GNOCCHI RECIPE BY TASTY
Homemade gnocchi sounds tricky, but the actual process is pretty easy - and well worth the effort. After boiling, peeling, and mashing some potatoes, you'll whisk them with an egg to make the "dough". Then comes the fun, soothing part: put on your favorite playlist or podcast while you knead, cut, and add little indentations to every piece. Once they're done, you simply boil them for 30 seconds and fry up in a decadent butter-sage sauce (or a sauce of your choosing.) Restaurant-level gnocchi accomplished!
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 7
Steps:
- Add the potatoes to a large pot of cool salted water. Bring the water to a boil and cook for 20-25 minutes, or until a fork can easily pierce a potato. Drain the potatoes and set aside until cool enough to handle but still warm.
- Using a peeler or your fingers, remove the skin from the potatoes. In a medium bowl, mash the potatoes until all lumps are gone. Add the salt and pepper and mix well. Make a well in the center of the potatoes and crack an egg into it. Whisk the eggs briefly. Then, using your hands, gently mix it into the potatoes until evenly distributed.
- Put 1 cups of flour onto a clean surface and turn out the potato dough onto it, keeping the remaining ½ cup close by in case you need it. Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long. Slice the rope into ½-inch squares and set aside on a lightly floured surface. Repeat with the remaining dough.
- If desired, place a fork on your work surface and slide each gnocchi square from the base of the fork prongs to the top so they make a decorative shape.
- Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 seconds in the water, remove.
- In a pan over medium heat, melt butter and add the sage. Add the gnocchi and toss until lightly golden.
- Enjoy!
Nutrition Facts : Calories 880 calories, Carbohydrate 163 grams, Fat 15 grams, Fiber 11 grams, Protein 21 grams, Sugar 5 grams
GNOCCHI IN A BOLOGNESE SAUCE RECIPE BY TASTY
Here's what you need: olive oil, garlic cloves, onion, lean mince, red wine, chicken stock, passata, tomato paste, white sugar, worcestershire sauce, dried bay leaves, mixed herbs like oregano, thyme, basil and parsley, salt and pepper
Provided by Su Saga
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet and sauté the onion till golden. Add the mince and brown it in batches by tossing it with the onion.
- Add the rest of the ingredients except the wine and allow the sauce to simmer and thicken for at least 20 minutes.
- Next, add the wine and continue to simmer the sauce.
- Meanwhile cook 500 grams (1 pound) of gnocchi until 'al dente' in a pot of boiling water.
- Serve the gnocchi with a generous ladle or two of the bolognese sauce and top with mozzarella, if desired.
Nutrition Facts : Calories 500 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 5 grams, Protein 35 grams, Sugar 15 grams
GNOCCHI AND PORK BOLOGNESE SAUCE
Provided by Robert Irvine : Food Network
Time 2h17m
Yield 6 servings, about 60 gnocchi
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Bake the potatoes in their skins until fork tender, 45 to 50 minutes. Remove from the oven and slice the potatoes open to cool the insides. After cooling, scoop out the potatoes and discard the skins. Run the potatoes through a ricer or food mill into a large bowl. (If you don't have a ricer, thoroughly mash the potatoes by hand with a masher.) Add the flour, egg yolks, garlic, herbs and a pinch of salt to the processed potatoes. Mix by hand until you have a pliable ball of dough. The flour might need to be adjusted at this time. If so, add a small amount at a time until the dough is smooth and pliable. (Do not over mix or you will get a tough dough.)
- Lightly flour a flat surface and portion the dough into 6 equal parts. Take 1 part and roll it out gently with your hands until you have a log about 3/4-inch in diameter. Carefully roll the log with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out, until you have a 10-inch log. The dough can then be sliced into 1-inch pieces and placed on a floured pan or wax paper. Repeat until all the dough has been rolled out and cut. (Once the gnocchi is portioned, it can be frozen. Place the gnocchi on the floured pan in the freezer and let set. Remove from the pan and place in a sealed container or bag.)
- In a large saucepan, bring the Bolognese Sauce and heavy cream to a simmer. Bring 6 quarts of water to a boil and drop 20 gnocchi into the water at a time. When the gnocchi float to the surface, remove with a slotted spoon, draining well, and add to the Bolognese Sauce. Repeat with the remaining gnocchi. Continue to cook for 3 minutes in the sauce. Remove with a slotted spoon and portion into serving dishes.
- Heat the oil in a large skillet until warmed. Add the ground pork and cook until browned, 6 to 8 minutes. Reduce the heat to medium and stir in the wine, onions, and garlic. Cook until the onions are translucent, about 10 minutes. Add the peppers, tomatoes, basil, and thyme. Bring the mixture to a slow rolling simmer, reduce the heat to low, cover, and simmer for 15 minutes. Add the cream and warm through, about 5 minutes. Season with salt and pepper, to taste.
GNOCCHI WITH LIGHT BOLOGNESE SAUCE
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large skillet with a tightly fitting lid, heat the olive oil over high heat. Add the meat and cook, breaking up chunks with a spatula until it browns, about 7 minutes. Remove the meat with a slotted spoon and set aside.
- Return the skillet to medium heat and add the pancetta. Cook, stirring frequently, until it is just cooked through, about 2 minutes. Add the carrot, onion, celery and garlic and cook until tender, about 4 minutes. Return the meat to the skillet. Add the wine, stock, thyme, tomato paste, salt and pepper and bring to a boil. Lower to a simmer, cover and cook 40 minutes.
- Uncover the skillet and stir in the flour. Cook 2 minutes. Slowly stir in the milk and simmer gently until the mixture thickens, about 2 minutes. Season to taste with salt.
- Meanwhile, cook the gnocchi according to directions. Place on a platter, cover with the sauce and serve with Parmesan on the side.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 13 grams, Carbohydrate 43 grams, Fat 26 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 577 milligrams, Sugar 5 grams, TransFat 1 gram
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