Gnocchi Board Amazon Recipes

POTATO GNOCCHI RECIPE | HOW TO MAKE HOMEMADE POTATO GNOCCHI

Steps:

• Wash the potatoes with their skin under fresh water. Cook them in a large pot with plenty of water, then drain and peel them. Put the flour on your work surface and make a well in the center. Then put the potatoes in a potato ricer and mash directly on top of the flour.
• In a separate dish beat the egg with a fork and add the fine salt. Stir and let the salt dissolve. Then add 2 tablespoons of the beaten egg to the potatoes.
• knead the ingredients with your hands, quickly and for a short time. With your hands make a ball
• Cut a piece of dough about the size of an orange. Using your hands, roll the dough into a long rope, about 1 cm (1/2 inch) wide. If too long, cut it in half and work one piece of rope at a time.
• Cut the roll of dough every 2 cm (about 1 inch) so that you have small cylinders. Set aside on a lightly floured surface. Repeat with the remaining dough. Slide your little cylinders over a gnocchi board previously floured. Press lightly with your thumb in the middle. Now gnocchi are ready. Let rest them at room temperature for about 30 minutes before cooking.
• Fill a large pot with water and bring to a boil. When it boils, add the coarse salt. Then pour in the gnocchi a few at a time, stirring gently once or twice to make sure they don't stick. Cook until the gnocchi come to the surface. Drain them with a slotted spoon when they float.
• In a skillet over medium heat, melt the butter and add the sage. As you drain the gnocchi with a slotted spoon, pour them into the skillet. Sauté and stir for 1 to 2 minutes. Add a sprinkling of grated Parmigiano and freshly ground black pepper. Stir and serve.

HOW TO MAKE GNOCCHI FROM SCRATCH

Steps:

• Place unpeeled potatoes, pierced multiple times with a fork (allows moisture to escape and cook faster), in oven and bake at 350 degrees until done (boiling can absorb water which will result in a heavier gnocchi due to incorporating more flour).
• Once cooked, let cool long enough to handle.
• Peel potatoes then rice or finely grate. (Using potatoes while still warm will allow you to use less flour, resulting in a lighter gnocchi)
• Place potatoes in a bowl. Stir in egg and 2 tsp of salt (ensure potatoes are not hot enough to cook the egg).
• Slowly incorporate flour until dough is no longer tacky (will still be moist). Flour amounts will vary, though try to use as little as possible to create a lighter gnocchi.
• Turn onto lightly floured surface; knead lightly (~15x). Roll into ½" wide ropes, cutting into 1" pieces.
• Press lightly with floured fork to shape, or use a Gnocchi Board.
• Cook gnocchi in boiling water until it floats, about 2 minutes. It is then done.