Chef Forum banner
1 - 20 of 21 Posts

· Banned
Joined
·
10 Posts
Discussion Starter · #1 ·
Hello i'm motherpasta and 'im here to have a thread about Gnocchi I absolutely love Gnocchi and I know lots about it

if any of you have questions please ask!!

Potato gnocchi is delicious and the good thing about all gnocchi is that you can have any kind of Ragu on top of them

that is what the beauty of them is that is what the beauty of cooking is doing whatever you want. Cooking is a type of art that you can express yourself with its just an amazing thing to dedicate yourself to. I just want to thank everyone on this site you all are amazing and you can do anything. but the person that this whole thread is dedicated to is Phatch my admistrator on here she's given me info that ive been struggling to get for a while. Thank You So Much Phatch./img/vbsmilies/smilies/chef.gif/img/vbsmilies/smilies/peace.gif
 

· Banned
Joined
·
10 Posts
Discussion Starter · #3 ·
Well I normally will make dough and shape into about an inch and a half tube shape and then powder them a little bit with flour and take a rigid dough comb and make the lines across their tops. To finish them I boil them and using my judgment tell when they are done.

Ingredients for dough:

  1 3/4 cups of all purpose plain flour          {Extremely important general knowledge tip: For a serving 10 Gnocchi are the strict amount  

  one egg                                                       no more or no less is acceptable if you are having a special occasion}

  salt     
 

· Registered
Joined
·
5,857 Posts
Hello i'm motherpasta and 'im here to have a thread about Gnocchi I absolutely love Gnocchi and I know lots about it

if any of you have questions please ask!!

Potato gnocchi is delicious and the good thing about all gnocchi is that you can have any kind of Ragu on top of them

that is what the beauty of them is that is what the beauty of cooking is doing whatever you want. Cooking is a type of art that you can express yourself with its just an amazing thing to dedicate yourself to. I just want to thank everyone on this site you all are amazing and you can do anything. but the person that this whole thread is dedicated to is Phatch my admistrator on here she's given me info that ive been struggling to get for a while. Thank You So Much Phatch./img/vbsmilies/smilies/chef.gif/img/vbsmilies/smilies/peace.gif
Ummm, @motherpasta , Phatch is a gentleman /img/vbsmilies/smilies/smile.gif
 

· Registered
Joined
·
5,290 Posts
@Koukouvagia

I made Potato Gnocchi last night. It is one of the easiest and quickest to make.

It's just baked potato and flour, maybe a pinch of salt. That's it.

You should start out right though. So you don't make lead bullets, use good ingredients.

I baked yukons. A lot of recipes boil. Too wet.

You should be able to get Tenero or 00 flour in your area. If not, I think even Amazon has caputo 00, that's a good one.

Bake and cool your potatoes. Take about a 2 lbs. potato and put them through a ricer.

Then add maybe 3/4lbs. or 12oz. Mix very lightly. Some recipes will say knead, don't. The dough should be light and fluffy.

The just roll them out and ridge them so they hold the sauce.

YUM!

Oh, No egg for me.
 

· Registered
Joined
·
5,290 Posts
@motherpasta

I agree with you on the gnocchi. As a rule, the gnocchi is small amount. You wouldn't typically sit down to a big plate of it. (agita)

Like last night, I made the potato gnocchi.

We started with the gnocchi Just sauteed with a little pancetta in brown butter & cheese on top.

Then we had our first of the season Copper River Salmon with roasted brussel sprouts,

Then finished with a regular ole romaine salad.

No hating here/img/vbsmilies/smilies/licklips.gif
 

· Registered
Joined
·
31 Posts
I love gnocchi, the number you serves depends of the dimension you made them...of course you couldn't bring only ten CHICCHE (very little potatoe gnocchi)

I add the egg only if I don't have OLD potatoes, with old potatoes I add only flour (for white gnocchi, of course)

the ricotta ones are very light and tasty! I love add in the doug some chopped spinach, but you can add everything...more tasty using robiola/filadelfia instead of ricotta, but obviously more fat!

the semolino ones, we call them "gnocchi alla romana", they are baked in oven, and believe me, delicious!
 

· Registered
Joined
·
31 Posts
@kouko what a great look your gnudi!

are you intrested in a curiosity about "gnudi"?

they are called "ravioli gnudi" because they are like the inside of the raviolo without pasta around...so they are "gnudi" from "ignudi, nudi" (undressed) :)

try also with a light tomato sauce made with some onion deep fried and herbs.... from the heaven :D

@ciha quite like my recipe (I use entire egg, not only the yolk...)...but don't need to salt the dough, when you cook them in salted water they get enough
 
1 - 20 of 21 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top