In Italy, gnocchi are usually served after appetizers antipasti as a first course or primo piatto , instead of pasta. When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad.
The servings here are for gnocchi served as a main course. You can serve freshly made gnocchi right away or within a couple of hours, or you can freeze them for later use. Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months.
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Start your FREE trial. Fine Cooking. First, a little history. Gnocchi, a. When the potato arrived on the scene in Europe in the 16th century, gnocchi quickly evolved into a primarily potato-based foodstuff. These days they are classified as a sort of pasta and typically served with a light sauce such as pesto, beurre fondue or a thin marinara to complement their delicate texture. Now for the technique. Gnocchi dough is made by combining roasted potato, flour for absorbing moisture and providing gluten, and a little bit of egg yolk to add richness and help bind the dough together.
The general principle is that you want to use as much potato and as little of everything else as possible to still end up with a cohesive dough.
Moisture in the potatoes is the enemy because it means having to add more flour. So you want to start out with potatoes with lower water and higher starch content — Idaho or other russet baking potatoes work well, and Yukon Gold or other sweet, waxy varieties do not. Potatoes get starchier as they age, so older potatoes are actually preferable here.
You want to encourage the potatoes to release as much of their moisture as possible during the cooking process. Prick the skins all over with a fork before baking them; slice them open immediately out of the oven; and — trying your best not to burn yourself — scoop the steaming hot contents of the potato into a fine ricer or food mill as soon as possible.
These three things will help steam escape. Working a pastry bench scraper in chopping motions, distribute the potato evenly across your work surface, then drizzle that with your beaten egg yolk. Add pepper. Exactly how much flour to use is where judgment comes into play. It all depends on the water content of the riced potatoes, which varies significantly between batches. The gnocchi dough should hold together but still be moist. Ed Crochet, the sous-chef who makes the gnocchi every day at Craft in New York, can measure out flour by sight and knows instantly upon touching the dough whether it needs more.
I've never had them before. It was almost like eating mashed potatoes. The outside felt like pasta, and the insides were kind of creamy? Is this about right? This is the recipe I used, except that I baked my potatoes after reading suggestions from the Chowhound crowd:.
Gnocchi with Pesto Sauce. Perk up gnocchi and vegetables with a flavorful pesto sauce. Then plenty of pepper and some salt to taste.
They should not be sour. They are a little gummy because they contain starch and gluten. Gnocchi that has been cooked properly is supposed to be very tender and light, like a pillow. You should be able to squish it with your tongue to the top of your mouth.
Simple potato gnocchi will have just that, a light potato flavor, it should not be sour, salty, sweet or spicy by its own. Pasta shapes like spaghetti are a worldwide phenomenon, but the more comforting and satisfying gnocchi are yet to have their moment. What does good gnocchi taste like? Gnocchi, a simple dumpling made from potatoes, flour and egg yolk, is no less of a challenge.
They're dense, chewy and bland, little gummy potato pellets that taste of raw flour and, frankly, aren't worth eating. If you are using store bought gnocchi you cook it for 3 minutes. Simply pour the gnocchi into a pot of boiling water, stir and cook 3 minutes.
You will know when they are done because they will float to the top and be tender.
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