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Deborah

Deborah Dana

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Recipe of Gnocchi Homemade
Recipe

Gnocchi Homemade

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Gnocchi is a rich paste made from baked potato mixed with egg yolks, flour and nutmeg. It is a true delight and a recipe that if you follow it to the letter you will be delicious.
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Ingredients

4 portions
  • 500 grams potato
  • 1/2 cups parmesan cheese, grated
  • 3 eggs
  • 1/4 tablespoons walnut, nutmeg
  • 1/2 tablespoons salt
  • 1/4 tablespoons black pepper
  • 3/4 cups flour

Preparation

Preheats the oven to 220 degrees Celsius.
Place the potatoes on a bed of coarse salt on a baking sheet. Bake potatoes for 1 hour or until lightly overcooked. Remove from oven, cut in half and allow to cool 15-20 minutes.
With a spoon, remove the filling from the potatoes and store the potato skins for another recipe. Pass the stuffing of the potato through a mill or processor to make mashed potatoes. For the recipe we need 2 cups of ground potato.
Place the ground potato on a clean surface and make a hole in the center.
Place the egg yolks lightly beaten with the nutmeg, salt and pepper in the hole. Add the Parmesan cheese and knead until it is 100% egg yolks with the potato.
Then add the flour little by little and integrate it into the dough without over kneading. You may only need 1/2 cup, the important thing is to check that the dough is not too dry.
Divide the dough into 4 and make a string carefully with each quarter of dough. With a knife cut the rope into small gnocchi and with a fork marks the gnocchi stripes.
At this time the gnocchis can be frozen for future use or they can be cooked.
To cook the gnocchi, boil a large pot with plenty of water and plenty of salt. Once it starts to boil place the gnocchi and let them cook until they start to float. With a spoon or strainer, remove the gnocchi that are already ready and place on the plate to serve.
They can be accompanied by any sauce for pasta (tomato sauce, mushrooms, white sauce, etc.)

PRESENTATION

Serve the gnocchi accompanied by the sauce of your choice.

TIPS

The secret of a good gnocchi is in how it is kneaded. Be careful to knead gently and do not over-knead dough as this makes them hard.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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Ratings (4)
Anonymous
14/02/2015 17:00:39
me encanta cocinar justo lo que gusta cocinar  recetas faciles y ricas
Andres Cano
01/09/2013 15:22:39
A través de iOS Excelente receta, la va muy bien con salsa de champiñones
Alejandro Dominguez Rivera
03/02/2013 23:11:06
me gusta tu receta like
Ana Vanessa Lopez Camacho
17/01/2013 23:34:14
sabroso gracias kiwilimon

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