Gnocchi

Readers who are visiting my blog already know that I am an Italian cuisine lover :) This is one of the recipes i was word stuck when i had it. The very first time my brother made this at home and it was so very delicious. If not for my brother i would never have started tasting other cuisine dishes, Thanks to my brother :P

I made this by myself only after marriage when my husband had chicken pox, and so i was unable to cook anything which was spicy, oily, hot.. so many restrictions :) and my husband was craving for good food, pity him he was having only milk and fruits all week long and this recipe stuck my mind, it is poached no oil and that time i made gnocchi with bechamel sauce. This can also be had with pesto (green sauce)

The word

gnocchi

may derive from the Italian word

nocchio

, meaning a knot in wood. :) Traditional recipe calls for egg, but it tastes exactly same even without eggs. Just need to make sure if the potatoes are boiled right.

Preparation time: 20 mins

cooking time: 15 mins

Serves : 2 cups of gnocchi

Ingredients:

  • Potato - 1 kg (2 lb)
  • All purpose flour / Maida - 1 cup
  • salt - a generous pinch

Direction:

To boil potatoes:

Either microwave the potatoes for 10 mins or boil them on stove top for 20 to 30 mins until the potatoes become tender and the skin easily peels off.

 To Make the Dough

Once the potaotes are boiled cool them with some running cold water and peel the skin off and mash them into a smooth dough with out any lumps

 After mashing the potatoes add the flour and salt to the potatoes and make a smooth and dough, make sure the dough does not stick to your hand, and knead it atleast a couple of minutes.

To Make Gnocchi:

In a sauce pan bring water to boil, donot bring it to piping hot, just normal boiling water, and make sure the stove is not in high heat. If the water is too hot gnocchi will not poach up properly and instead it might break down.

Once the dough is ready  pinch a dollop of dough and roll it into a one inch thick string and cut it into small pieces.

And roll each piece over a fork to get a nice bumpy layer :) if you dont want to strain you can avoid rolling the pieces of gnocchi over the fork.

Once the water is hot, take a handful of gnocchi pieces and drop them in the water, wait for them to get poached

 Once they are poached they float and come to the top that's when it time to filter them out of the water. Do not wait any longer.

 I tossed the gnocchi with marinara sauce (tomato sauce) but as i told earlier you can toss them in bechamel (white sauce), Pesto !!

I will soon post the recipe for marinara sauce !! I thought if i post it separately it will be useful as it can be used for many dishes like pasta, spaghetti etc..

Hope you like it.. Enjoy and Happy cooking !! :)

Prashaother cuisineComment