How to Make Homemade Gnocchi
Professional chef makes the Italian potato-based dumpling that couldn't be easier.
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Professional chef Andrew Zimmern shares tips on how to make gnocchi, a traditional Italian potato-based dumpling.
2 to 4 baked potatoes
2 to 3 Tbsp. ricotta
2 Tbsp. chopped parsley
2 Tbsp. Parmesan cheese
2 egg yolks
1 whole egg
1 to 2 cloves raw or roasted garlic
2 cups flour
Scoop out potato starch and press through a ricer. There should be about 2-1/2 to three cups of it. Place the potato starch in a large bowl, and then mix in the rest of the ingredients. On a floured surface knead the dough until it is slightly firm.
Cut dough into fourths and then divide each piece again. Roll out each piece and then cut into one-inch pieces. Indent each piece with fork tines so that once cooked the sauce will absorb into the gnocchi. Drop each piece into salted boiling water and boil for two minutes or until they start to float. Do not overcook. Serve with your favorite pasta sauce.
Gnocchi Alle Panne
1/4 to 1/3 cream
1 tsp. butter
grated Parmesan cheese
1/4 cup peas
In a sauté pan heat cream until it begins to thicken. Add butter, prosciutto, cheese and peas. Once heated add gnocchi to the sauce and serve.
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