For an Italian dinner dangerous undertaking , memorise how to make gnocchi . You probably have every factor you need in your kitchen already !
These tiny , pillowy dumplings are essentially a mash - up of two favorite carbs — potatoes and alimentary paste . get a line our Test Kitchen ’s pro hint on how to make potato gnocchi at home .
Test Kitchen tip : Starchy , coarse-grained - textured white potato give gnocchi a light and crank bite . quash using impressible white potato vine , such as Yukon gold , which incline to give gnocchi a gummier mouthfeel .
Credit:Andy Lyons
How to Freeze Potato Gnocchi
Once you ’ve prepared the tater gnocchi , lay them in a single layer on baking sheet of paper . address with moldable wrapper and freeze . conveyance frozen gnocchito Deepfreeze - safe bags and depot for up to 2 months . To fix frigid gnocchi , boil until they rise to the potty ’s surface .
Ingredients
1½lb.russet potatoes(4medium )
2egg yolks
½tsp.salt
Credit:Andy Lyons
⅛tsp.ground black pepperorground bloodless pepper
¾to1cupall - purpose flour
¼cupbutter
Credit:Andy Lyons
2Tbsp.snipped fresh flat - leaf parsley
½cupfinely shred Parmesan cheese(2 oz . )
Lemon wedges
Directions
Bake and Peel Potatoes
Preheat oven to 425 ° F . Prick potatoes with a ramification . broil for 45 to 60 minutesor until stamp and fork inserts easy . Holding each blistering potato with an oven mitt or towel , peel off speedily .
Rice Potatoes
Andy Lyons
Press the peeled live potato through a ricer , intellectual nourishment mill , or medium - mesh sieve into a turgid bowlful . Set aside .
Test Kitchen top : A spud ricer is the easy method acting to achieve a smooth , consistent texture . If you do n’t have a Irish potato ricer , use abox graterto delicately rip up the potatoes . utilise a kitchen towel to hold the hot potato as you rip up to protect your hand .
Make Gnocchi Dough
In a small bowl , whisk off together egg egg yolk , salt , and pepper . Make a well in the center of the potatoes ; bring the egg mixture to the well . Stir to compound . Add 3/4 loving cup of theflour , conjure up just until combine . Turn out onto a gently flour surface . Knead in just enough of the remaining flour ( you may not need any ) to make a legato , fairly indulgent bread that is still slightly sticky . Do not over - knead or add together too much flour , or the gnocchi will be heavy .
Divide Dough
Divide dough into four component part . Roll each part into a long , thin log , 3/4- to 1 - inch chummy . cutting logs into 1/2 - in pieces . Roll each piece into a little globe . tally more flour to the workplace surface as needed .
Add Pattern to Dough
Roll balls over a lightly floured gnocchi boat paddle , the tines of a fork , or the side of a grater to create oval with a practice on one side . Place dough oval on aclean kitchen towelor baking pan softly dust with flour . determine away until ready to cook .
Brown Butter
Place butter in a large frypan . Heat over medium - low heat for 15 to 17 minute or untilbutter turns light brown(watch tight so it does n’t combust ) ; set away .
Cook Potato Gnocchi
In a turgid pot orDutch oven , bring a turgid amount of softly salt water to boiling ; slim down heat to a dim simmer . Add one-half of the murphy gnocchi , stirring to keep them from mystify together . Cook about 2 proceedings or until gnocchi uprise to the top . Using a slotted spoonful , transfer gnocchi to a tray or shallow baking pan . Repeat with the remaining gnocchi .
Coat Potato Gnocchi In Brown Butter
Return brown butter to intermediate heat . conjure up all of the gnocchi and Petroselinum crispum into browned butter and chuck gently until well coated . Cook and stir gently for 1 to 2 minutes or until heat through . Transfer to a serving dish . splash withParmesan cheese . Serve with lemon tree wedges for squeeze .
Parsley-Parmesan Potato Gnocchi
Prepare as directed , except add 1 tablespoon finely snipped fresh flat - leaf Italian Petroselinum crispum and 1 tablespoon grated Parmesan cheese to the egg yolk mixture . Nutrition analysis : same as above except 185 kilogram calorie , 62 mg cholesterin , 1 gramme sat . fat , 3 % Vitamin A , 26 % Vitamin C , 216 mg atomic number 11 , 3 % Ca
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily dieting . 2,000 calories a day is used for general nutrition advice .
