Never made gnocci but always wanted to. Do you have a recipe you'd like to share?[/quote]
Got them at Sam's Club. New item on one of the end caps.
Racks of Lamb
- Thread starter Plowboy
- Start date
Never made gnocci but always wanted to. Do you have a recipe you'd like to share?[/quote]
Got them at Sam's Club. New item on one of the end caps.
CarbonToe
is Blowin Smoke!
- Joined
- Sep 7, 2005
- Location
- Shoreham...
Cooked just right, pink in the middle!
Lacking Veg?
Gnocchi is very fiddley until you get the knack.....
Ingredients
750g/1lb10oz potatoes
2 egg yolks
½ cup plain flour (plus extra if needed)
sea salt, to season
Method
1. Cook the whole, unpeeled potatoes in boiling salted water for about 25 minutes or until tender. Drain.
2. When cool enough to handle but still warm, peel the potatoes and pass them through a ricer. It is important the potatoes are still warm at this stage.
3. Place the potato on a work surface, add the egg yolks and about ½ cup of plain flour. Fold the mixture together working towards the centre, gradually adding more flour if the mixture is too wet. Be careful not to add too much flour as the more flour added the firmer the gnocchi will be. Once the gnocchi mixture has come together rest for 5 minutes.
4. Cut the gnocchi mixture in quarters and on a lightly floured surface roll each piece into a sausage shape about 2cm/¾in in diameter, then cut into 3cm/1¼in pieces.
5. Place the gnocchi on a wooden board or floured tray. At this stage the gnocchi can be covered with a damp tea towel and left for 1-2 hours.
6. Cook for 2-3 mins in boiling water until they float.
Lacking Veg?
Gnocchi is very fiddley until you get the knack.....
Ingredients
750g/1lb10oz potatoes
2 egg yolks
½ cup plain flour (plus extra if needed)
sea salt, to season
Method
1. Cook the whole, unpeeled potatoes in boiling salted water for about 25 minutes or until tender. Drain.
2. When cool enough to handle but still warm, peel the potatoes and pass them through a ricer. It is important the potatoes are still warm at this stage.
3. Place the potato on a work surface, add the egg yolks and about ½ cup of plain flour. Fold the mixture together working towards the centre, gradually adding more flour if the mixture is too wet. Be careful not to add too much flour as the more flour added the firmer the gnocchi will be. Once the gnocchi mixture has come together rest for 5 minutes.
4. Cut the gnocchi mixture in quarters and on a lightly floured surface roll each piece into a sausage shape about 2cm/¾in in diameter, then cut into 3cm/1¼in pieces.
5. Place the gnocchi on a wooden board or floured tray. At this stage the gnocchi can be covered with a damp tea towel and left for 1-2 hours.
6. Cook for 2-3 mins in boiling water until they float.
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