what is a good and simple recipe for gnooci?

Answer 1

Gnocchi
1/8 teaspoon garlic powder
1 cup water
1 beaten egg
1 teaspoon soft butter
Whir this at low speed in a food processor.
In another bowl mix:
2 cups instant potato flakes
1 cup flour
1/2 teaspoon salt
1 teaspoon dried parsley
Add this mixture to processor and mix at low speed until dough forms. Flour hands and table and knead dough then roll out flat, cut into strips and roll the strips into ropes. Cut the ropes into bite-sized pieces and roll each piece with the tines of the fork (for that "gnocchi look"). Boil in salted water for about 3-5 minutes. Drain with slotted spoon rather than a colander because they are a bit delicate. Add sauce of your choice.
You can play around with the dough by adding parmesan, minced sun-dried tomatoes, spinach, whatever takes your fancy.
With good quality dried potatoes this will be quite good; about the only change I'd make is to use fresh rather than dried herbs.

Milk Gnocchi - For sweet gnocchi
1 quart of milk
1 1/4 cups sifted potato starch
8 yolks
Vanilla extract to taste
(optional) 3-4 level tablespoons sugar to sweeten the gnocchi
Mix everything together as if you were making cream, and set it to cook in a pot, stirring constantly. Continue cooking for a few minutes longer after the mixture has stiffened, then pour it out on a plate or pan so it's a finger and a half high. Cut it into squares once it has cooled. Stack the squares in a symmetrical pattern on a heat-proof dish, sprinkling them with bits of butter, and heat them through in the oven; serve hot.

Gnocchi alla Romana
3 cups low sodium chicken stock
3/4 cup semolina flour
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter
1/3 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper, optional
Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.

Gnocchi with Butter Thyme Sauce
1/2 cup unsalted butter
1 tablespoon fresh thyme leaves
1 (1-pound) russet potato
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
1/4 cup all-purpose flour
1/4 cup shaved Pecorino Romano
Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes. Remove from the heat. Add the thyme leaves. Set aside.
Pierce the potato all over with a fork. Microwave the potato until tender, turning once, about 12 minutes. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. Mash in the salt and pepper. Mix in 3 tablespoons of the egg; discard the remaining egg. Sift the flour over the potato mixture and knead just until blended.
Divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
Cook the gnocchi in a large pot of boiling salted water until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, about 4 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme-butter in the skillet. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

Gnocchi with Cinnamon Butter
3/4 cup butter (1 1/2 sticks)
1 cinnamon stick
1 package storebought gnocchi
Salt
1 tablespoon sugar, plus more to taste
1 teaspoon ground cinnamon
Melt the butter with the cinnamon stick in a heavy medium skillet over medium heat until melted, about 2 minutes. Remove from the heat and set aside.
Cook the gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface, about 3 minutes. Discard the cinnamon stick from the butter sauce and reheat the sauce over low heat. Using a slotted spoon, transfer the cooked gnocchi to the hot cinnamon butter in the skillet. Sprinkle with the sugar and cinnamon. Toss to coat and add more sugar, to taste.
Spoon the gnocchi and butter sauce into shallow bowls and serve immediately

Answer 2

Potato Gnocchi

Ingredients

(8 servings)

3 lb Boiling potatoes; -=OR=-
5 1/2 c -Mashed potatoes
3/4 c Flour (or more)
5 Egg yolks
1/8 ts Nutmeg
1 ts Salt; or as desired
White pepper; to taste
1/3 c Olive oil


Instructions

USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes, place in a small pot and heat them until they are warm. Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry.

Answer 3

Gnocchi
Serving Size : 8

1 large baking potato (1 c mashed)
2 eggs
1 teaspoon salt
1 cup ricotta cheese
8 teaspoons butter, clarified
1 cup romano cheese, grated
3 cups flour

Boil potato and mash. Combine potato with eggs and salt and whip until fluffy. Add ricotta cheese, butter, Romano cheese and flour. Knead until smooth. Shape into 1/2" rolls and cut into 1" lengths. Make impression with thumb in each piece, then lightly dust with flour.

Drop into boiling salted water and cook only until they rise to the surface. Drain and serve with tomato sauce and grated cheese. Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.

Answer 4

this is Glace, not Gnocci, but they are basically the same.....

make a dough with water, flour, and a little salt, make however much you need......make it a little sticky, not dry

then pull it or cut it into small pieces and drop into boiling water, scoop out when they float to the top, cause that's when they are finished cooking, don't leave for too long

as u scoop them out of the water, drop them in a frying pan with browned onions, and let them fry......when it is all in the frying pan, pour in whipping cream, and let it simmer for a good half hour....lots of whipping cream, cause it soaks in....plus, if you add a can of potatoes (or cook your own, cubed) and throw them in, that makes it more healthy, and yummy, too
enjoy!!!

Answer 5

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