Potato gnocchi - an Italian analogue of Ukrainian dumplings , which is prepared on the basis of a mixture of flour and pitted potato tubers. Potatoes for gnocchi are cooked or baked leaving a slightly damp, that the mixture is well kept in shape and not boiled in porridge, and the tubers are rubbed hot, so they will absorb more flour, becoming more dense in the end. Perhaps these are the two main secrets that provide ideal gnocchi, and so you can go directly to recipes.
Potato gnocchi - recipe
Let's start with the simplest and most authentic recipe for gnocchi, for which you will need, actually, the potato itself, and in the company to it a little flour and eggs. No problems with cooking should arise, especially if you've ever cook lazy vareniki earlier.
Ingredients:
- potatoes - 960 g;
- flour - 95 g;
- eggs (yolks) - 2 pcs.
Preparation
Prepare potato tubers in any convenient way. We decided to bake them, nipped the fork with a fork and salted well. Afterwards, the tubers are placed in a preheated to 180 degree oven for about an hour. When the potatoes cool slightly, remove all the pulp from it, and then purify it, well seasoning it. Add the flour and egg yolks to the puree, and after mixing begin to form gnocchi. It is most convenient to roll the dough into a long bundle and cut into portions that are a couple of centimeters wide. After cooking Italian potato gnocchi boil in an abundance of boiling and well-salted water.
Recipe for potato gnocchi with cheese
Diversify the basic three components can be anything, anything. Italians themselves are very fond of adding to the potato mixture the chopped vegetables, chopped greens and cheese. We decided on the last option, choosing parmesan, but any sharp cheese can be a substitute for it.
Ingredients:
- potatoes - 1,3 kg;
- flour - 245 g;
- egg - 1 piece;
- grated Parmesan - 65 g.
Preparation
Before cooking potato gnocchi, potato tubers boil in uniforms, seasoning the water with a good pinch of salt. When the tubers soften, but still remain dense in the center, peel them and grate, then combine with flour, egg and season. Supplement the mixture of ingredients with grated cheese, and after careful mixing, roll the potato dough into a bundle and divide into portions. Ready gnocchi can be eaten immediately, or frozen for future use.
Potato gnocchi with tomato sauce
Having dealt with a couple of simple recipes of the gnocchi themselves, we turn to full-fledged recipes with their participation. As part of this dish, gnocchi will co-exist with tomato sauce, a classic of Italian cuisine.
Ingredients:
- tomatoes - 2.8 kg;
- garlic teeth - 5 pcs .;
- a bunch of basil greens;
- olive oil - 35 ml;
- ready gnocchi - 600 g.
Preparation
Divide the tomatoes into halves and place on the baking tray with the garlic teeth, without cleaning the tomatoes from the shell. Sprinkle everything with oil and season with a pinch of salt, then bake at 180 degrees for half an hour. Put the tomato pulp in a blender, then send the softened garlic, chopped basil greens and pour in the remaining oil. Whisk the ingredients together until a uniform sauce is formed. Put the gnocchi to boil, and heat the sauce in a saucepan. Mix boiled gnocchi with a boiling tomato sauce and serve. Serve the potato gnocchi in the sauce immediately, sprinkled with sliced basil and parmesan.
Potato gnocchi with mushroom sauce
For this mushroom sauce it is best to use fragrant forest mushrooms, since its composition is minimalistic and based only on the actual mushroom taste.
Ingredients:
- fresh forest mushrooms - 320 g;
- a handful of green parsley;
- garlic - 2 teeth;
- cream - 65 ml;
- butter - 65 g;
- gnocchi - 230 g;
Preparation
In the abundance of melted butter, save pieces of garlic and mushrooms. When the moisture begins to flow from the latter, pour in the cream, add a pinch of salt and parsley. Let the sauce thicken, and then mix it with boiled gnocchi.