Monday, November 16, 2009

Potato gnocchi

The word "gnocchi" means "lumps".It is a soft noodle or dumpling which is usually thick.Gnocchi can be made from Semolina,wheat flour,potato and bread crumbs.The smaller forms are called gnocchetti.Gnocchi are eaten as entrees in Italy or as an alternative to soups or pasta.Gnocchi is made in one continuous process: cooking the potatoes, making the dough, forming the gnocchi.

Here's how you can make "Potato Gnocchi":

Potato gnocchi

What you need:

* 4 large potatoes
* 2 cups all purpose flour and some more for dusting
* 2 tbsp plus 2 1/2 tsp of salt
* 2 eggs
* 1/8 tsp of freshly ground black pepper

How to make:

Step I

* Take a large saucepan and out unpeeled potatoes.
* Cover the potatoes with 2 inches of cold water
* Add a tsp of salt and bring to a boil.
* Reduce heat to a medium high and cook for 40 minutes

Step II

* Fill another large saucepan with cold water
* Bbring to a boil after adding 1 tablespoon salt
* Fill a large bowl with ice cold water

Step III

* Drain the potatoes and peel while still hot
* Blend the potato with mixer or potato ricer with its finest disk
* Take out the mound of potatoes so formed and make a well in it
* Sprinkle flour on the potatoes evenly and mix eggs,2 1/2 tsp salt and pepper into it
* Lightly beat the eggs,putting otheringredients to form a dough
* Knead lightly until the dough becomes soft and smooth

Step IV

* Lightly dust the work surface with flour. Divide dough into four balls, and shape each ball into a rope 3/4 inch in diameter.
* Cut each rope into 1-inch pieces.
* Shape the gnocchi: Hold a dinner fork in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the curved back of the tines of the fork. Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork, allowing the gnocchi to drop to the work surface. If the gnocchi becomes sticky, dip fork and index finger into flour. The finished gnocchi will have ridges on one side and a depression on the other. At this point, gnocchi can be refrigerated on a lightly floured baking sheet for several hours before boiling and serving.

Step V

* To cook gnocchi, immerse half of them into boiling water, and cook for about 2 to 3 minutes until they start floating on the surface
* Remove with a slotted spoon, and place in the ice cold water for about 20 seconds.
* Transfer from ice bath
* Repeat procedure with the other half of the dough

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