Tossed in a simple butter-sage sauce, these delicate potato dumplings are an Italian delicacy.
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This is a fabulous recipe and has always garnered raves from family and guests. I know it's not as "pure" but this is one place that a microwave oven gives excellent results for "baking" the potato, especially when stuck with using the more watery Russett potato — the bonus is much faster cooking; no hard, dry spots; and a drier, fluffier cooked potato. I have to say, this recipe produces far better gnocchi than any that I have tried in even the best Italian restaurants in our town.
In the past I used to make gnocchi for my family, specially for my son Luis who enjoyed that deliciuos dish so much and he likes to invite friends to taste them. This recipe gives better results than the one I have ever tried. Today I mailed this recipe to him.
Even though I couldn't master the skill of rolling the gnocchi, the dent I put into the dough was enough to hold sauce.
The gnocchi was nice and fluffy and was surprisingly easy to make!
I had some leftover grated fontina and mozzarella and also some whipping cream to the sage butter to make a pseudo-Alfredo. The sage added a great subtle flavor to the sauce.
great recipe and great instructions!
I did not quite muster the recipe due to my own faults and as a result when I tried to curl the gnocchi towards me it failed. As my oven is out of order therefore I have no choice but steam it and also it's an old potatoe I am getting rid off. I know it's a good recipe if I folow through accurately and have all the right ingredients before I start. Any idea where can I order a Gnocchi Paddle online. According to the recipe given can I assume using 2 medium potato with a cup of flour(240gm) is that correct and may i know what is the cause of the gnocchi not curling? Thanks and I am determined to perfect it.
I have a gnocchi padde and yesterday was my first time to use it. I felt the the cooked dough was a bit soft. I think I didn't add enough flour to it or I forgot to let it rest. I only used 1 egg yolk for the whole recipe. I had problems using the strainer to rice the potatoes at first, then I switched to different strainer and it worked just fine.
Is there a ratio for how many grams of potatoes per egg yolk?
I will make gnocchi again as this is one of my comfort foods. This is also a skill that I needed to add to my repertoire.
It's impossible to ratio your potato to an exact amount of egg and flour, as all potatoes will have different water content. Keep it simple by adding one egg yolk to each potato the size of your fist. Make sure the potatoes are fully cooked - must be tender - riced hot, completely cooled, THEN add yolk and flour. Add enough flour to make a dough that holds its shape. Don't worry about adding more flour than necessary - a bit more is better than too little. The gnocchi should shape easily, and cook without falling apart. Do a test before committing to the whole batch.
With everything else, practice makes perfect. Patience, patience, patience!
The gnocchi is way much better. There' a bite to it but still light and soft. I had an easier time ricing the pototoes using the strainer and a wooden spoon, I think way much better than the ricer. This time, the potatoes are very tender. I ended up using more than a cup of flour. As far as I know, there's only type of potato in the Philippines But I'm happy with it.
Just wondering, how come other recipes doesn't contain any egg yolks?
My four year old daughter loves this dish because she gets to help shape the gnocchi which is always a hit with kids, Play-Doh you can eat. Of the few times I've made gnocchi I always felt something wasn't quite right about the dough but tonight I knocked it out of the park. I achieved perfect little pillows of heaven in your mouth, absolutely astonishing.
As if that wasn't enough I created a stellar sauce from a chicken stock reduction with butter, lemon zest and sage that I was even surprised I made. I'd tried it before but never let the sauce really reduce down to that zone where true culinary magic happens. Tonight I had an pixie on my shoulder guiding me and I call her Rouxbe.
I was successful using regular potatoes this spring and now feeling a little gutsy and using a combination of russet and sweet potato - SO much wetter. I may have used too much egg yolk. feel like I added way too much flour but could have used more. They wouldn't really hold, to shape them so they look a little sad...concerned about them falling apart in the water...EEEK
We'll see how it turns out. I am not very optimistic however ... this all while they rest at room temperature and I cook the rest of the meal.
Wee yay hooray for experimentation!
While shopping in a local Italian specialty store I came across the Gnocchi paddles for under $4. I figured this was a sign so proceeded by follow the directions to a "T" (yukon golds)and I came out with perfect and delicate little treats. My first serving was sage w/ brown butter topped with a few gratings of Reggiano. Sublime.
As there's been quite a bit of discussion on the ricer, I found one for $15 on sale and as you can see in the video, it produces the optimum texture to take these from good to great.
I can't wait to try this dish! I am going to attempt it tonight...curious if anyone has ever tried it with whole wheat flour? I try to use whole wheat as much as possible but I have never made this before and don't want it to be a disaster. Also..would a rice cooker/veggie steamer work for the potatoes?
You can use whole wheat, but texture may be heavy. I've used spelt flour in combination with white with great success. I'd use 50% whole wheat and 50% white flour to start. You need to have a delicate hand at gnocchi to made light ones with whole wheat.
You can definitely use a rice cooker or steamer to cook your potatoes, but not to cook your gnocchi.