Breakfast with the Editors: Potato Gnocchi

Italian oval-shaped dumplings are commonly called gnocchi. Previously, they were prepared from the consistency of eggs and semolina. When potatoes were brought to Europe, the recipe was modernized. Now we have a versatile, economical dish that can be prepared at any time of the day: for dinner, or for breakfast. Let's get started?

There are enough potatoes for everyone

Gnocchi can be served as a separate dish or as a side dish, for example, with beef stew, as is done in Croatia. Spinach, pumpkin or beet pulp is often mixed into the dough itself. The manufacturing method can also be anything: from time to time the preparations are fried until golden brown, and from time to time they are baked with vegetables or herbs in the oven. You can also add potato gnocchi to soup or salad - it turns out very satisfying.

All over the world, the dish is complemented with sauces: bechamel, pesto, cream or tomato. And some people prefer to sprinkle hot gnocchi with hard cheese or flavor it with a piece of butter - this neutral option is just right for breakfast.

The usual recipe - a minimum of goods

To make this dish, you will need medium-sized potatoes and a large egg. If the dough turns out watery, add a little more flour.

Ingredients:

potatoes - 5 pcs.
wheat flour - 215 g
chicken eggs - 1 pc.
salt - 3 pinches
spices - to taste
sunflower oil - 1 tbsp. l.

butter - 25 g
pepper - to taste

Manufacturing method:

1. Peel the potatoes, boil until tender and mash with a potato masher.

2. Add egg, flour, salt and spices to taste. Knead into a homogeneous dough.

3. Dust your work surface with flour and place the dough on top. Roll out and form into sausages 2–3 cm in diameter.

4. Cut the dough into uniform small pieces, give them an oval shape and make a curly sketch using an ordinary fork.

5. Bring the water in which you will cook the gnocchi to a boil, add salt and add sunflower oil.

6. Cook the preparations for 3 minutes. Remove the finished gnocchi using a slotted spoon to drain off excess water.

7. Serve by adding butter and sprinkling the gnocchi with freshly ground black pepper.

If this version of gnocchi seems sour to you, add a little cheese or your favorite sauce. Bon appetit!

How to make perfect gnocchi

Gnocchi is an iconic Italian dish that almost all novice cooks incorrectly call gnocchi. Advanced cooks don't look down on gnocchi. Well, dumplings and dumplings, what can you do? But in order for the gnocchi to come out deliciously tender and airy, you need to know some secrets. Recognizable food blogger @mariareznor understands.

The catch is that it is impossible to write a clear recipe for gnocchi, because potatoes vary in moisture and starchiness and therefore, starting conditions are completely different for everyone. You will have to conduct a series of tests to begin to feel the dough. Making very good gnocchi is not an ordinary task.

How to make gnocchi dough

You need to start by choosing potatoes. And, in principle, you can finish right there, because, dear compatriots, it is somehow not customary for us to divide potatoes into varieties: there is snow-white - starchy and purple - waxy. So what? Take the starchy one (although it’s not necessary, it’s better). The thing is that such potatoes will need less flour, and this is the main point for wonderful, airy gnocchi.

Most bad recipes on the Internet recommend boiling potatoes. Don't do this! You remember that we need to avoid high humidity and huge amounts of flour, as follows, the desired method of making potatoes for gnocchi is baking. Place the potatoes on a layer of salt to prevent the tubers from browning where they touch the baking sheet and bake at 230 degrees for 45 minutes or so. Sorry for the salt, take small pieces of foil.

The preferred method for making potatoes for gnocchi is baking.

Make sure the potatoes are perfectly baked and get to work right away. Yes, it's hot, but second-degree burns are not something a gourmet will stop at if good taste is at stake. You can use latex gloves, it won't be so hot. If you cut and crush the potatoes while they're still hot, more water will evaporate and less will remain in the dough.

There are rumors that somewhere in a small, godforsaken Italian village, where not every traveler decides to visit, there live special witches and elders who have the technique of producing gnocchi without egg yolk. And for seven generations now they have kept this subtlest of arts a secret. You and I are unlikely to succeed in such a trick, so I recommend not using the yolk as it makes the dough more flexible.

The proportions of flour to potatoes are perhaps the most painful issue, so it is simply unrealistic to indicate them once and for all. The humidity of potatoes varies fairly well, and so do the environmental conditions. The most basic thing: the less flour you add to your potatoes, the better the texture and taste will be . Start from the proportion of 30 g of flour per 500 g of potatoes and see what comes out, add more flour if required. The resulting dough should be quite wet and slightly sticky, just dust all surfaces well with flour to make it easier to work with.

Secrets of making gnocchi

Now let's move on to the tricks. If you are working with dough, then there is no need to explain what will happen to beautiful gnocchi if you use the knock back technique on them. That's right: you will develop gluten in the product and the finished products will lose their wonderful airiness. Therefore, the most important thing is not to knead the dough!

Scrape the pulp from the potatoes, pass it through a mash masher and spread it over the work surface, pour a lightly beaten yolk on top moderately, distribute two-thirds of the required amount of flour through a sieve. Then take a dough scraper and using cutting movements, combine the flour with the potatoes, form something like a ball of dough, press it down a little, make a flat surface and sprinkle it with the remaining flour. Put the scraper aside and work with your hands. The trick is to lay down the dough and just press down on top. And for the gluten to develop, you would need to stretch it a little, beware of shear deformation so as not to overdo the dough. Continue the motion until you realize that the flour and potatoes have merged.

The most important thing in making gnocchi is not to knead the dough.

Lightly flour a CLEAN work surface and dough. Give the workpiece a little rest, and then cut a piece 2.5 cm wide, dust the cut with flour, then roll the sausage and cut it crosswise into pieces.

Make sure to work with the gnocchi dough on a clean surface only.

You can roll the finished gnocchi on a special thing with grooves (if you bought this useless thing for something), or simply create indentations with a fork or your fingers.

The indentations in the gnocchi can be created on a special board, using a fork, or pressed with your fingers.

Cook the gnocchi in bubbling salted water (half a minute after surfacing). And serve with whatever sauce you like.

Gnocchi with brown butter and sage

prepared gnocchi from the basic recipe
butter – 70 g
sage leaves – 5-8 pcs.
parmesan, grated - a couple of handfuls

Place the oil and sage leaves in a frying pan and heat over medium heat until the oil acquires a brownish color and a corresponding nutty smell. Then, using a slotted spoon, remove the gnocchi from the water, throw them into the pan, catching a little water, this will help form a thick emulsified sauce. Bathe the gnocchi in the brown butter, gently turning them over by hitting the side of the pan. Cook for about a minute, then carefully transfer to plates and sprinkle grated Parmesan cheese on top. Serve immediately.

Gnocchi with chorizo butter and steamed broccoli

prepared gnocchi from the basic recipe
chorizo – 100 g
olive oil – 300 g
broccoli – 1 medium fork
parmesan – 70 g

Divide the broccoli into small florets, drizzle with olive oil, season with salt and pepper, and steam until almost soft.

Grate Parmesan on a small grater. Spread the grated Parmesan cheese over a silicone mat in a thin layer and bake in the oven at 180 degrees for a couple of minutes. The cheese must not be allowed to fry too much; remove it from the oven when it melts and changes color slightly. The mass will harden when it cools down a little. Break into random shaped chips.

Place the chorizo in a blender, then add the oil and blend again. Then pour the mass into a saucepan, heat over medium heat until the mass acquires a bright red color, remove from heat, strain from the large suspension.

Pour the strained oil into a frying pan, heat over medium heat, throw in the finished gnocchi and, gently turning them over by hitting the side of the frying pan, cook for one minute. Place the gnocchi on plates and place the prepared broccoli florets and cheese chips on top. Serve immediately.

Gnocchi

Gnocchi are small round or oval dumplings that are boiled or baked. In different parts of Italy, gnocchi is prepared according to different recipes. Potatoes, spinach, pumpkin, ricotta, and less often bread and corn flour are often used as the main ingredients. In addition to the usual size dumplings (about 2 cm), they also prepare completely small dumplings - gnocchetti. Gnocchi is boiled, served with different sauces or as part of the most complex side dish, for example, along with boiled vegetables and mozzarella.

Gnocchi with Gorgonzola sauce

Gorgonzola has such a distinctive creamy mushroom taste that in a couple of minutes you can make a delicious sauce for pasta or gnocchi from it. I prefer to pair the cheese sauce with hot, freshly pulled potato gnocchi.

Potato gnocchi with meat inside

Gnocchi are potato dumplings. For potato dough, boiled potatoes and flour are taken in a ratio of approximately 3:1. The dough should be soft, elastic, and not stick to your hands or cutting board. This recipe contains a detailed description of how to prepare it.

Gnocchi with vegetables

Savory and filling, this dish successfully combines potato gnocchi and mixed vegetables. Choose vegetables for consistency according to your own taste. I stopped at young zucchini, sweet peppers, carrots and lots of fresh basil, parsley and dill. Because vegetables dos.

Gnocchi with smoked salmon

Gnocchi are potato dumplings. Apart from the potatoes, gnocchi requires little flour (approximately 3:1 ratio). The dough should be soft, elastic, and not stick to your hands or cutting board. Gnocchi can be eaten straight away, sprinkled with cheese, and...

Potato gnocchi with pumpkin

We will prepare potato gnocchi with pumpkin. Gnocchi according to this recipe turns out colorful and looks very picturesque on the plate along with the greens. Italian cuisine recipe.

section: Italian cuisine

Potato gnocchi with mussels in tomato sauce

garlic, olive oil, mussels (without shells, boiled-frozen), tomatoes (canned without skin), parsley, potato gnocchi (ready), salt, dark pepper (ground)

Gnocchi

Italian cuisine amazes with its unique dishes. If you look beyond pizza and spaghetti, you can note the huge number of culinary masterpieces in Mediterranean cooking. Beautiful and appetizing “gnocchi” – what is it anyway? How they are prepared and how they are served will give a hint to the traditional recipe.

Gnocchi – what is it anyway?

In Italian the dish is written as gnocchi. Gnocchi are small dumplings, usually oval in shape. The dish is also prepared in other state kitchens, but unlike Czech, Polish, and German dumplings, Italian gnocchi is prepared from hard flour. The traditional gnocchi recipe includes potatoes and eggs.

Such dumplings can serve as a side dish or as an independent dish. In extreme cases, they are served with classic sauces. Potato gnocchi goes well with Italian cheeses.

Gnocchetti are tiny shell-shaped dumplings with grooves.

Creation Story

Gnocchi was originally invented by peasants. They were prepared from grains and various fruits that grew on the fertile Mediterranean soil. The name of the dish comes from the Italian nocchio, which means “wood branch”.

Gnocchi has been popular since the Roman Empire. In those days they were prepared from dough reminiscent of semolina porridge and eggs.

Over the last two millennia, newer and newer dumpling recipes have constantly appeared. Potato gnocchi began to be prepared after potatoes were introduced to Europe - in the 16th century.

Colors of rainbow

The uniqueness of Italian gnocchi lies in its color and flavor diversity, which is achieved by adding various additives to the dough. Additional components may include:

spinach;
pumpkin;
carrot;
basil;
parsley;
tomatoes.

Thanks to these ingredients, the gnocchi receives joyful colors - from orange to green. The taste of the dumplings does not change at all.

Cheese, cottage cheese, nutmeg, lemon, tomato slices, eggplant, rice, etc. can also be added to gnocchi.

Traditional recipe

The ingredients for making it are quite ordinary and can be found in every housewife’s kitchen. The highlight of the dish is in the manufacturing process.

So let's get started. For ordinary Italian gnocchi, the following will be useful:

potatoes – 500 g;
testicle – 1 pc.;
flour – 100 g;
salt - a pinch.

Step-by-step production

Following this instruction, you will get true Italian gnocchi. Stages of creating a dish:

Potatoes need to be boiled with their skins on. Let cool a little, peel and puree it.
Knead the dough with flour, eggs, salt and potato mixture. The dough should not stick to your hands, but at the same time be plastic.
Roll out the dough into a thin cylinder 1.5-2 cm wide. Cut this strip into pieces 2 cm long with a knife.
Gnocchi can be decorated with a design by pressing a fork into the dough. You will get beautiful notches.
Boil water in a saucepan, add salt and add dumplings. Gnocchi is prepared very quickly - within a few minutes. When the dumplings float, you can remove them with a slotted spoon.
Served hot with your favorite sauce or grated cheese on top.

In Italian hypermarkets, frozen and dried dumplings are available for sale, which you just need to throw in boiling water and boil for the indicated time. But the most delicious are freshly prepared homemade gnocchi.

Spinach Gnocchi Recipe

The taste and color of the dumplings can be varied by adding other products. For delicious and tasty gnocchi, you will need:

2 kg spinach;
100 g hard cheese;
spices (salt, sage and other seasonings);
half a glass of flour;
3 testicles.

Here's how to prepare gnocchi with spinach:

Basically, wash the spinach leaves, dry them and chop them finely.
Beat the eggs and pour the mixture into the greens.
Grate the cheese.
Mix flour, spinach-egg mixture and cheese. Add seasonings.
Form the dough into small oval balls.
Boil the gnocchi with spinach for a few minutes.

By adding spinach, these dumplings get a green color, which makes them even prettier and more appetizing.

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Breakfast with the Editors: Potato Gnocchi