Gnocchi - a dish invented in Italy, which is now popular in different countries of the world. Gnocchi are dumplings based on vegetable puree, in which flour, eggs, salt and spices are added. Cook them like any dumpling - in salted water or broth.
The most popular gnocchi are potato. Their recipe is fairly simple and does not require any special skills, nor a lot of time, nor expensive products. This dish can be prepared for storage and stored in a freezer, boiling in small batches as needed. Served with different sauces, most often based on tomatoes and herbs, but the gnocchi sauce depends on the initial ingredient: garlic sauce, olive oil and white wine-based mayonnaise sauces are good. For pumpkin or spinach gnocchi - sauces such as "Pesto" or "Salsa", and to cheese gnocchi suitable sharp, sour sauces based on tomatoes or tomato paste.
Classic Gnocchi
How to cook gnocchi on a classic Italian recipe? That's how!
Ingredients:
- half a kilo of potatoes;
- 2/3 cups of flour in / s;
- quail eggs - 2 pcs .;
- salt - a pinch;
- ground black pepper and basil - to taste.
Preparation:
Prepare the potato gnocchi is very simple: boil potatoes "in uniform" until ready, peel and rastolkite in puree. When the mashed pot is slightly cooled, slowly apply the flour, salt, pepper, eggs and basil. Get a soft, elastic dough. Dough rolled into thin flagellum, cut into small pieces, give them the same oval shape. Gnocchi can be dried and frozen, and you can immediately boil it in salted boiling water or in broth. You can make gnocchi sauce, and you can serve them with butter or garlic-flavored sour cream.
Almost lazy dumplings
Very similar to the popular Ukrainian dish "lazy vareniki" gnocchi cottage cheese. They are made from homemade fatty cottage cheese to make gnocchi tender and not dry.
Ingredients:
- 400 g of fat cottage cheese;
- a pinch of salt;
- 1 cup of flour;
- 3 quail eggs;
- 2 cloves garlic;
- a pinch of ground black pepper;
- 3 tbsp. spoon of finely grated "Parmesan".
Preparation:
The main condition of delicious cottage cheese gnocchi is to thoroughly wipe the cottage cheese through a sieve, preferably 2-3 times. In rubbed cottage cheese we add crushed garlic, salt, pepper, eggs, cheese. Mix well to ensure that all ingredients are combined. Mix the flour very gently to get a soft dough. We give the cottage cheese gnocchi a shape: they can be oval or round, it's best to do so with cold tea water, using a teaspoon. Stuffed gnocchi quickly: drop them into boiling water and, when the balls come up, reduce the fire and cook on low heat for 5 minutes. Gnocchi cottage cheese is good with cream sauce or Béchamel sauce.
Gnocchi with cheese
Perhaps the most "Italian" - gnocchi cheese. They are prepared from a custard batter, into which cheese is added.
Ingredients:
- cheese "Ricotta" - 70 g;
- cheese "Mozzarella" - 120 g;
- an incomplete glass of water;
- 1 glass + 3 tablespoons. spoons of flour;
- 1 teaspoon of the prepared mustard;
- 100 g of butter;
- salt - to taste;
- 2 chicken eggs.
Preparation:
Cheese rub on a small grater. In the boiling water we add flour, stirring intensively. As soon as the dough begins to "grasp", add mustard, butter, a pinch of salt, grated cheese. When the ingredients melt and mix, and the dough slightly cool, quickly add whipped eggs. We put the finished cheese dough in a pastry syringe or bag. Water for cooking gnocchi should already boil.
Other options
Every Italian housewife has her own recipe. Popular, for example, pumpkin gnocchi and gnocchi with spinach. However, pumpkin or spinach are added to either the curd test or the potato. To do this, pumpkin is pre-cooked or stewed in butter until soft, kneaded in mashed potatoes and added to mashed potatoes or cottage cheese in a 1: 1 ratio. Spinach washed, mashed in puree, sometimes pre-stew in butter, and then added to the dough.