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How to Make Gnocchi from Scratch By Sabina Novak
How to make Gnocchi from scratch? Gnocchi is a very popular Italian pasta recipe and in this article i will show you how to prepare it. Open a bottle of wine and get your friends rolling these traditional potato dumplings. Serve with the Marinara Sauce, the Alfredo Sauce, or the Gorgonzola Sauce, or with Clams and Cherry Tomatoes Sauce. In fact, they’ll go with just about any of the cooked sauces except the heavy ragùs. Here are ingredients and directions:
INGREDIENTS :
  • 2 pounds Russet potatoes, scrubbed (see Note)
  • 2 large egg yolks, at room temperature, lightly beaten
  • 2 teaspoons salt
  • 1 to 11/2 cups all-purpose flour, plus additional for dusting
DIRECTIONS :
  1. Position the rack in the center of the oven, then preheat the oven to 400°F. Place the potatoes in the center of the rack and bake until soft, about 1 hour and 15 minutes. Transfer to a cooling rack just until they can be handled easily, about 10 minutes.
  2. Cut the potatoes in half lengthwise and scoop the white insides into a potato ricer. Press the flesh into a large bowl. Alternatively, scoop the insides into a large bowl and lightly mash them with a fork, just until broken up into small bits, not until smooth.
  3. Stir in the egg yolks and salt with a fork. Add 1 cup flour and stir just until a dough begins to form.
  4. Lightly flour a clean work surface, dump the contents of the bowl onto it, and knead until smooth but still slightly sticky, about 4 minutes, adding additional flour as needed in 1-tablespoon increments to make a workable but soft dough. The day’s humidity and the flour’s moisture content will make all the difference. You’re looking for a silky, soft, pliable texture.
  5. Bring a large pot of water to a boil over high heat. For best results, use about 6 quarts of water in an 8-quart stockpot.
  6. Meanwhile, pull off a section of dough about the size of a lemon. Dust your hands and the work surface lightly with fl our, then roll the piece of dough between your palms to form a cylinder about 1 inch thick and 10 inches long.
  7. Slice the cylinder into 1-inch segments. Place the tines of a clean fork against the work surface, back side up. Gently roll the dough pieces up the fork, barely pressing down, to give them an indented pattern that will hold the sauce; they will be slightly squished. Place the finished gnocchi on the prepared baking sheet and continue with the remaining dough. Cover these pieces on your work surface with a clean kitchen towel, then repeat steps 6 and 7 with the remaining dough.
  8. Gather the gnocchi loosely in your hands and drop them into the boiling water. Stir well, then cook undisturbed until they float to the surface, about 2 minutes. Drain but do not rinse. Toss with a sauce while they’re still warm.
Note: Gnocchi must only be made with Russet potatoes because of their unique starch/moisture balance.
Wish you all lots of fun preparing this special pasta recipe and Bon apetit.
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