I don't remember trying this pasta ever. It looked very good and fancy in the photos, so it was about time to try and also learn how to make it. Gnocchi is an Italian thick and soft dumpling, of probable Middle Eastern origin since the Roman times. READ MORE HERE It is a traditional pasta eaten as a first course (primi piatto). This recipe is of basic potato Gnocchi, you can also use white flour, semolina, wheat flour to make it and then add ricotta cheese, fresh herbs and spinach if you like. Once made, add sauces to flavor. I used two large russet potatoes for this recipe, it was super easy to make!
BASIC POTATO GNOCCHI
Ingredients:
2 russet potatoes
2 cups of flour
1 egg
Directions:
- Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
- Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into half-inch pieces.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Recipe adapted from here
Very fun and delicious!
No comments:
Post a Comment