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Gnocchi (pronounced: “hot-khi”) is a delicious potato-based cake. The gnocchi is made easily by mixing flour, eggs, and potatoes. This is an accompaniment with a sauce-like pasta dish. Many also differentiate the dish with sempina, ricotta cheese, pumpkin, sun-dried potatoes and spinach. The recipe in this article is for 2-3 people to eat.
- 1 kg potatoes (you should choose one that is not too floury or not too mushy)
- 1 egg (optional)
- 300g flour (the dough should be very fine; or use plain flour, you will need to add more depending on the amount of potatoes used)
- Salt
- Pepper
Steps
- Sprinkle flour on a flat surface. Cut a piece of dough the size of a fist and roll the dough into a long thread about 3cm thick.
- Work quickly while the dough is still warm, using a knife cut the dough into 2cm pieces. Cut another ball of dough the size of your fist and repeat the process until all the dough is gone.
- Place the gnochhi on a tray, separating the pieces of dough so they don’t stick together.
Advice
- Instead of just cutting the gnocchi, you can use your thumb to press each piece of dough into the back of the fork to create small grooves. These grooves will help hold the sauce and make the gnocchi cook evenly in the middle.
- Instead of tomatoes, you can use pumpkin. This ingredient will create a different flavor and color so it will be more interesting.
- Add cheese to the dough for a richer taste.
- Ripe gnocchi can be stored in the refrigerator for up to 2-3 days. Also, if frozen, gnocchi will keep for up to 3 months. When preparing, you will boil frozen gnocchi in boiling water for about 6-7 minutes.
- Using baked potatoes also works. This way, you will have drier potatoes and can use less flour. This will prevent the gnocchi from becoming hard. It will be difficult to balance the amount of flour and potatoes but the end result will be pliable gnocchi.
- You can also wash the cut gnocchi one more time. This way, the dough will be more beautiful.
- Mashed potatoes can be substituted for whole potatoes, but the gnocchi will appear “tougher”.
- You can also shape the dough into an oval shape and roll it gently on the fork to perfectly shape the gnocchi instead of using a gnocchi tool.
Warning
- When boiling potatoes, do not place cold potatoes in boiled water; because the skin will break and make the potatoes soft.
Things you need
- 1 large pot
- 1 passatutto (a type of food mill – if you don’t have one, use a regular potato masher (or grater) instead)
- 1 knife
- 1 wooden spoon
- 1 basket
- 1 towel
- 1 large tray or plate
- 1 sieve
- 1 teaspoon
wikiHow is a “wiki” site, which means that many of the articles here are written by multiple authors. To create this article, 51 people, some of whom are anonymous, have edited and improved the article over time.
This post has been viewed 6,147 times.
Gnocchi (pronounced: “hot-khi”) is a delicious potato-based cake. The gnocchi is made easily by mixing flour, eggs, and potatoes. This is an accompaniment with a sauce-like pasta dish. Many also differentiate the dish with sempina, ricotta cheese, pumpkin, sun-dried potatoes and spinach. The recipe in this article is for 2-3 people to eat.
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