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Gnocchi

19K views 37 replies 11 participants last post by  davewarne 
gnocci like a lot of Italian dishes requires a "feeling" developed by practice. I make blue potato gnocci with Arrowhead mills unbleached bread flour, organic eggs, salt and pepper and organic blue potatoes cooked and pushed through a potato ricer. Form a well in the potatoes and add your egg, salt and pepper and gradually add flour, mix potato into the well ingredients just until it comes together. The feel will be a soft and smooth play dough. Do not knead too much or they will become tough. Roll into long snakes. Cut 3/4 inch sections. Roll each section onto the tines of a fork quickly in a rocking motion. Cook in boiling salted water just until the gnocci rise to the surface. Remove immediately to drain briefly, plate, add your sauce and serve.

Freeze as per previous post stated.
 
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