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Old 04-22-2012, 06:09 AM   #1
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Homemade Potato Gnocchi

Good Morning,

This Potato Gnocchi recipe comes from my Grandmom Margherite.

2 3/4 pounds potatoes
1 tsp. salt
white pepper - a sprinkle
2 large eggs
3 cups Unbleached all purpose flour
Dried herbs: basil, oregano, parsley and thyme sprinkled lightly in the flour

1. potatoes are boiled in salted water until tender.
2. let cool slightly and then peel, and press through a Ricer
3. spread the potatoes riced on work surface to cool completely 3 hrs.
4. next, I form into a mound and make a well in centre of potato mixture; the potatoes and the egg mixture are worked together while the all purpose flour is gradually and very slowly worked added to form a soft dough
5. beat or whisk in the 2 eggs, salt and pepper and add to the well in the potato mixture
6. gather the dough in ball and then roll into cylinder on lightly floured surface
7. cut crosswide into 8 large pieces and roll one piece between your hands and work surface into a long 1/2 inch thick rope
8. using a pastry scraper, slice the rope on a diagonal into pieces that are three fourths inches long.
9. press gnocchi pieces against a fork to create a ribbed impression and repeat with remaining dough
10. take a large pot of boiling water and add 1/4 of the gnocchi to cook until they rise to surface and are light and tender
11. with a slotted spoon, remove to a large platter that has been previously Buttered ... work in batches.

*** SERVE WITH: sausage and bell green pepper, or Ragł of veal or beef or chicken or pork and / or gorgonzola sauce

Enjoy your Sunday.
Margi Cintrano.

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Old 04-22-2012, 04:35 PM   #2
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So glad I found this recipe. I saw gnocchi at the supermarket yesterday. Almost picked it up, but thought (as I always do) that it would be better if it was homemade.
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Old 04-22-2012, 05:06 PM   #3
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Margi.........Where are the 3c. flour added in? I would think it is in with the potatoes at some point. If you could please clarify where and when.

Thanks P Top

Oh........can this be done with baked potato? I imagine letting the riced potatoes rest on the counter does two things, 1st is to cool and 2nd is to allow the starches to dry out a bit.
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Old 04-22-2012, 06:40 PM   #4
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Best ones I've ever tasted

Potato Gnocchi Recipe : Michael Chiarello : Food Network
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Old 04-23-2012, 11:03 AM   #5
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Smile Polished Topaz: The Flour

Good Evening Polished Topaz,

Apologies, that I was typing extremely quickly and it is my error.

Missing Step: the potatoes and the egg mixture are worked together while the all purpose flour is gradually and very slowly worked added to form a soft dough.

A pastry scraper cleans the dough from the work surface and helps to mix the ingredients. Do not overwork the gnocchi dough or it shall be heavy.

Thanks and have a nice evening.
Margi. Cintrano.
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Old 04-23-2012, 02:22 PM   #6
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Polished Topaz: It would be step 4 ( see my note )

Quote:
Originally Posted by Margi Cintrano View Post
Good Evening Polished Topaz,

Apologies, that I was typing extremely quickly and it is my error.

Missing Step: the potatoes and the egg mixture are worked together while the all purpose flour is gradually and very slowly worked added to form a soft dough.

A pastry scraper cleans the dough from the work surface and helps to mix the ingredients. Do not overwork the gnocchi dough or it shall be heavy.

Thanks and have a nice evening.
Margi. Cintrano.

STEP 4 - this would be part of this step ... to combine the potato and flour doughs ...

Margi.
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Old 04-24-2012, 01:32 AM   #7
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I love gnocchi served with my Goulash :)

I am going to try your recipe Margi thanks.
It is important the potatoes to be old and not to work to much or for to long the dough cauce it becomes hard.

i also love gnocci stuffed with marmelade and served after lunch what about you?
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Old 04-24-2012, 04:59 AM   #8
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Souvlaki,

Good Morning.

I usually make with a Ragł ( a Bolognese ) ... I do not have much of a sweet tooth --- I prefer savoury ... However, I am sure, there are so many uncountable sauces one can use --- for Potato Gnocchi that would be wonderful.

Thanks for your input. Always appreciated.
Kindest.
Margi.
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Old 04-24-2012, 07:13 AM   #9
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Margi

the herbs in the flour are such a smart thought :) i prepared and baked gnocchi in the oven with mocarella and pecorino cheese
i did not had the meat to prepare the goulash stew but i do not mind

Big thanks from Greece,
and I can save you a dish if you want :)
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Old 04-24-2012, 09:55 AM   #10
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@ Soulvaki,

Always a pleasure to hear from you.

I had learnt that by adding herbs / spices to the flour provides not only more flavour to a dish, however, the aromas are surely more fragrant ...

I do agree with you in reference to making sure that the potato & flour dough do not become hard.

*** Baked Potatoes ? Have you ever heard of using ? I would think this would be too dry ... Polished Topaz has asked me this ... I have never heard of this in Italian Circles !

Baked Gnocchi with buffala di mozzarella, Pecorino Sardo and / or veggies can be lovely ...

I always have extra Bolognese Ragł ... It is a staple around our home ...

We also enjoy having it as the base to our Pizza and then, placing the cheeses ...

Have a lovely afternoon.
Kindest.
Margi.
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