My home-made gnocchi taste totally different from the ones I buy at the store. they are much softer. It had been ages since I made gnocchi and did not remember that a recipe with a half a kilo potatoes makes gnocchi for half a football team. Must remember next time.
This is what I put in the gnocchi:
500 g potatoes, 100 g butter, 2 eggs, salt, pepper, 4 tbsp grated Parmesan, 3 dl durum wheat flour
1 Cook the potatoes. Peel the potatoes and press through a colander. Melt the butter and mix in the potato purée. Add salt and pepper, cheese and flour.
2 Bake the mixture into rolls 3 cm in diameter. Cut into small pieces, turn in flour and press with a fork. Place on a tea towel sprinkled with flour. Let stay or dry for a while. Cook in small batches in boiling salt water. The gnocchi are ready when they appear on the surface.
3 Dish in a large colander to allow excess water to drain out. Eat fresh with Gorgonzola sauce or place in an oven pan and cook with cheese and spinach (see the other gnocchi recipe from January 2013).
1 dl double cream, 100 Gorgonzola
Heat the cream and mix in the cheese. The sauce is ready once the cheese has melt.
Enjoy! Buon appetetito!
Does anyone have good tips for baking gnocchi?
Some recipes tell that the dough should rest overnight and some don’t. Some have eggs and milk but then you’d need to have even more flour
In case anyone wonders how I did with my once-a-week shopping, this in my update: The fridge is still half-full. I made peas soup that lasted three days and so did the apricot filled pork rolls. We had pizza one evening and last night tagliatelle with avocado and coriander. We’ve fetched milk and bread from the market next door. What’s best I don’t have to do the groceries today. And we have gnocchi and soup on sweet potatos on the meny for the weekend. Not bad at all.