Best Gnocchi everrrr
Gnocchi with bit of a twist-- It is rich ,flavorsome and simply just awesome --Note: Working with flour which require some kneading, you need bit of experience. knead too much and it becomes hard. knead too little and you end with no texture. This is the same with gnocchi making. you might have to make it few times to get the gist of it ~ once you get it right ~ nothing will beat this gnocchi
- potatoes (600g)
- flour (strong or bread flour ) (1/2 cup)
- semolina flour (60g)
- Parmesan cheese (30g)
- salt (1/2 teaspoon)
cut potatoes into 1/4
boil until cooked.
but do not over cook ★ if it start to fell apart, you've over cooked it .
Drain water and leave it for about 10 min to let the excess moisture evaporate.
mush it up !!
Take that Mr potato !
Oh No~ Mr potato is dead !!!!
LOL just joking
Mushing the potatoes with just the musher isn't good enough. To make the perfect gnocchi, you want the smoothest texture possible without any lumps.
This process require bit of force but it is worth the effort.
use a large spoon or spatula and push and squeeze the mushed potato through the sifter or fine mesh.
silky smooth mushed potato ~
add flour , semolina flour , parmesan cheese and salt in to the same bowl as the mushed potato and mix
mix until all the dry ingredient is incorporated
knead the dough for about 2 min
roll it out into 2.5 cm thickness
# you can make your own shapes if you like #
cut it up
dust it with bit of semolina flour so it won't stick to each other.
DONE you can keep it fresh in the fridge for about a week.
DO NOT freeze .
To cook :
put it in the boiling water
bubble bubble ~ ♫
when it float to the surface , it is done
★this is a very important process★
dunk the cooked gnocchi into the icing water straight away to cool it down rapidly. This makes gnocchi "firm up" and gives that slight elastic texture which the Italians call it " al dente "
When cooled , drain the water
oil it slightly to prevent it from sticking to each other.
Re-heat it in the boiling water just before you serve it.
Serve it with the pasta sauce of your liking.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.