I suggest you begin the manufacture of potato gnocchi, which are surprisingly easy to do. The gnocchi is a short dough, rolled to form a slot that allows it to hold more sauce. The gnocchi are made with a mixture of semolina durum wheat, potatoes and one egg yolk. The key to success for making delicate gnocchi is to add just enough cornmeal to keep the dough together. We must also work the potatoes with great delicacy, without pushing, because the light is the main quality of potato gnocchi. The texture and taste of the gnocchi house is far superior to gnocchi trade. It is important to use floury potatoes. Their success depends on a combination of factors including the type of potatoes used, cooking potatoes and the speed with which you work. Gnocchi accompanied by all sauces available. Here I have served with my tomato sauce to the meat house .
Ingredients 1 kg potatoes (baked potatoes like Russet or Idaho)
350 g durum wheat flour (divided) 1 egg
Preparation
Put the potatoes with the peel in a pot with cold water.
Boil for about 30-40 minutes. * Important * Do not overcook the potatoes. They should remain firm. If the skin cracks, use it for mashed potatoes and try again. The meat should be kept dry. Cool a few minutes.
Peel and squeeze the potato ricer while still hot.
Place potatoes on a work surface, form a well and add egg yolk and about 300 g of semolina. Turn on the balance of the meal on the work surface.
Mix gradually with fingers to form a ball.
Knead with the palm of your hands until dough is smooth. * If we can form a cylinder by rolling the dough, she is beautiful.
Cut dough into pieces.
While riding with your hands, form the cylinders of the width of a finger across.
Sprinkle semolina dough so it does not stick. Cut each cylinder
pieces of ¾ inch and simply press with the index on the cut and run quickly with the thumb on a plate line for lines and a slit in the middle or simply roll the dough on work surface . (Or use the back of a fork)
Cover a baking sheet with a clean dish towel and add the gnocchi. Be careful not to overlap. Sprinkle with cornmeal to prevent sticking. Do not refrigerate. Do not do this
dough in advance if you want to eat fresh gnocchi. Prepare just before serving.
gnocchi can be frozen individually on a baking sheet lined with parchment paper and coated with flour. Once frozen, store in freezer in a freezer bag or airtight container until needed.
Cook in boiling salted water about 1-2 minutes. The gnocchi are ready when they float to the surface.
Serve with a sauce of your choice. Makes 6-8 servings.
Bon appetite! Ginette ☼
Put the potatoes with the peel in a pot with cold water.
Boil for about 30-40 minutes. * Important * Do not overcook the potatoes. They should remain firm. If the skin cracks, use it for mashed potatoes and try again. The meat should be kept dry. Cool a few minutes.
Peel and squeeze the potato ricer while still hot.
Place potatoes on a work surface, form a well and add egg yolk and about 300 g of semolina. Turn on the balance of the meal on the work surface.
Mix gradually with fingers to form a ball.
Knead with the palm of your hands until dough is smooth. * If we can form a cylinder by rolling the dough, she is beautiful.
Cut dough into pieces.
While riding with your hands, form the cylinders of the width of a finger across.
Sprinkle semolina dough so it does not stick. Cut each cylinder
pieces of ¾ inch and simply press with the index on the cut and run quickly with the thumb on a plate line for lines and a slit in the middle or simply roll the dough on work surface . (Or use the back of a fork)
Cover a baking sheet with a clean dish towel and add the gnocchi. Be careful not to overlap. Sprinkle with cornmeal to prevent sticking. Do not refrigerate. Do not do this
dough in advance if you want to eat fresh gnocchi. Prepare just before serving.
gnocchi can be frozen individually on a baking sheet lined with parchment paper and coated with flour. Once frozen, store in freezer in a freezer bag or airtight container until needed.
Cook in boiling salted water about 1-2 minutes. The gnocchi are ready when they float to the surface.
Serve with a sauce of your choice. Makes 6-8 servings.
Bon appetite! Ginette ☼
Source: Elena Faita, Half Moon
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