Ingredients • 3 cups hot mashed potatoes (without milk or seasoning) • 1 and a ½ cup all purpose flour (plus more for rolling and shaping) • 3 eggs • 1 1/2 tsp salt • 1/8 tsp white pepper • Pinch nutmeg • ½ powered beet • ½ powered spinach • ½ powered sweet Spanish paprika • ½ powered carrot
Directions 1. Mix all ingredients, remembering the potatoes must be hot. 2. Divide the dough in five pieces and add the vegetable powered in each one piece. The last one you don’t need to add powered vegetable. keep it with the original flavor Mix well each piece until have a homogeneous color 3. I use a big wooden board lightly floured to roll out small handfuls of dough into long snakes about 3/4 of an inch in diameter. 4. You'll need plenty of flour in a cup nearby to keep re-flouring the board because the dough is very sticky. Some cooks say not to use too much flour because it will render too-tough gnocchi but, depending the potato’s water. I prefer use russet potatoes. 5. Cut each snake into 1 inch pieces. This seems to make the perfect bite-size. Then, take a fork and turn it upside down, holding it in one hand. 6. With the other hand, take one uncooked gnocchi; roll it down and away from you across the fork tines. I use my index and middle fingers to start the roll and then end with my thumb, lightly pressing down to create indentations. I do this over the pot of boiling water and let the gnocchi drop right in. 7. Continue doing this one by one to each gnocchi until you have about 10 or so cooking in the pot at once. 8. Gnocchi is done cooking when it pops up to the surface of the water 9. After you remove your first batch of finished gnocchis, place them in a colander over a towel or dish to drain. Cut up some more dough snakes and repeat the process over and over until you've cooked them all. 10. You may want to keep the finished gnocchis warm in a slow oven until you've cooked them all. I don't do this. I just reheat them by tossing them in whatever sauce I prepare.
10 Jul 2009
Gnocchi, gnocchi.... better cheerful
Why you don’t just cut the gnocchi? I asked to my grandma watching how she pressed each piece of dough against the tines of a fork. Doing this, she said, you make the gnocchi aerate and became lighter and fluffy in the otherwise you have a “heavy” gnocchi, not mentioned the still. Gnocchi’s ridges are beautiful, don’t you think? She is totally right. And trust me her gnocchi are the best. I remember, once time, that she was astonished when in restaurants they served cute gnocchi and said, giving us an injured look “This is not gnocchi is just a piece of boiled dough “Yeah! That’s my grandma!!! Just for innovate I used powered vegetable to add color and also extra flavor. I keep the ridges. My grandma approved it for sure.