Does anyone know how to make Gnocchi??

Answer 1

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.

Answer 2

250 gr. of semolina
1 lt. of milk
minced bacon (not in the traditional recipe)
butter
salt
Yes, that’s it!

First of all we will need to boil milk. Then we will slowly add semoline whisking the milk. When it will get a good consistency add salt and bacon and cook for about 20-30 minutes. Now you can turn off the heat and put the obtained dough on a flat surface. I prefer to put the dough between a couple of sheets of baking paper: this will make it easier to mold to get a uniform flat dough about 2 cm high (3/4 of an inch).

Now let it get cold for a couple of hours or even more if you want. When it is cold remove the top sheet of baking paper and use a glass to cut the dough in round circles. Place them on a baking pan, even on more layers if u prefer. Sparkle with some parmesan cheese and butter before baking it in the oven for 10-15 minutes. Everything is already cooked so we just want to get a nice brown crust on top.

You can serve gnocchi warm but they also taste delicious cold the day after so don’t throw away those leftovers, in case you get any!

Answer 3

Quick Gnocchi

1 cup dry potato flakes
1 cup boiling water
1 egg, beaten
1 tsp salt
1/8 tsp ground black pepper
1 1/2 cups all-purpose flour

Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough.

Turn dough out on a well-floured board. Knead lightly. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick.

With a knife dipped in flour, cut into bite-size pieces. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked. Makes 2 servings.


Gnocchis(potatoes)

4 potatoes -- (2 to 4 whole)
2 eggs -- beaten
1 teaspoon salt
3 cups flour -- sifted
Boiled potatoes til tender.Drain.Then rice or mash potatoes.Put in
eggs and salt. Blend in flour. Chill in frigidare for 1 hour. Roll
like a rope cut in gnocchi shapes.

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NOTES : leftovers hint for using boil potatoes to make gnocchis: you can use leftover parsley potatoes heated up and put though ricer or mashed to make Gnocchis. using 1 cup of boil potatoes to 1 egg,and 2 cups of flour, 1 tablespoon of oil.

Answer 4

There are different types of gnocchi....potato, cheese, etc. Like a dumpling. Here is one basic recipe:

Gnocchi:
1/3 cup unsalted butter
1 cup plus 2 tablespoons milk
1 cup all-purpose flour
4 large eggs
3 1/2 ounces + 1/4 cup grated Gruyere cheese

To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth. Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature. Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs. Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese.

To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool). To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish and arrange gnocchi in one or, at most, two layers. Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate.

and this is the sauce:
Mornay Sauce:
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
Salt and pepper
3/4 cup heavy cream
1/3 cup grated Parmesan cheese plus 1/4 cup for topping
Salt and pepper

To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.

if the forming of the gnocchi is a little much, just free form it or spoon drop it.

Answer 5

Gnocchi with mushroom sauce

Gnocchi
1 1/2 pounds russet potatoes (about 2 medium)
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of grated nutmeg
7 tablespoons (about) all purpose flour

Mushroom Sauce
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
12 ounces fresh shiitake mushrooms, stemmed, sliced
1/2 cup sliced shallots
1 3/4 cups chicken stock or canned low-salt chicken broth
1 tablespoon chopped fresh sage

3 cups coarsely chopped arugula
1/2 teaspoon (about) white truffle oil (optional)*
1/3 cup grated Parmesan cheese
preparation
For gnocchi: Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.

Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)

For mushroom sauce: Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.

Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

*Available at Italian markets, specialty foods stores and some supermarkets.

Answer 6

i have made gnocchi thought it sounded well posh but it tastes bland and disgusting so if i were u i wouldnt bother

Answer 7

Florence Tyler on foodnetwork.com and not trying to be a smartie either,I seen him make it the other day.Foodnetwork.com is a great place to find recipes

Answer 8

Mash some spuds its easier.