Homemade Gnocchi



Is it possible to live in Italy but at the same time not to publish a single "pasta fresca" recipe so far?
If you have a brother-in-law whose pasta fresca shop is just around the corner, yes it is!

When you have the very best quality gnocchi, tortellini, ravioli, lasagne etc only 30 meters far from your house and moreover you don't spend 1 cent for any of them, you'd need a real reason to make an effort for any homemade pasta
For me that reason was Thermomix Tarif Defterim. I am glad I tried.

I had seen and observed when they were making gnocchi at the shop, and I even had the chance to give a hand  a couple of times
This was first time for me that I prepared all by myself at home. They turned out quite well even if I can't compete with those of Pasta Fresca del Borgo! ;)

Would I make them again? I don't think so. Not because they are difficult to make, they are quite easy, but when you have the chance to obtain the best quality all ready and free of charge, it wouldn't be very rationalist to waste time and energy to make them at home I suppose :)

I hope you enjoy them

4 people
50g parmesan, roughly chopped
800g old potatoes, cut into 0.5cm slices
1000g water
300g bread flour (50 + 250)
1 egg (around 60g)

Fresh Gnocchi Preparation
  • Grate parmesan for 10 seconds speeding gradually from 2 to 9 and keep aside
  • Place water and a pinch of salt in TM Bowl
  • Cut potatoes around 0.5cm slices and place them in Varoma Bowl

  • Steam for 30 minutes at Varoma Temperature on Speed 1
  • Set potatoes aside
  • In the washed and wiped TM Bowl place 50g of flour and hot potatoes. Puree for 15 seconds on Speed 5. Continue for extra 5-10 seconds if needed
  • Add the remaining 200g of flour together with grated parmesan, egg and 10g salt. Mix for 20 seconds on Speed 3
  • Flour generously your hands and countertop. Get small pieces from gnocchi dough and roll them into log shape, 1.5-2 cm thick

  • Cut them into 1.5-2 cm pieces. Put them in a wide plate or tray which is covered with baking paper and floured. Be careful not to put them one over another, they would stick otherwise.

  • If you wish you can further shape them by lightly pressing over by a fork. (We don't usually shape them but I prepared some for the blog to give a general idea)

And your gnocchi are ready!

You would need to use them on the same day of preparation!!!! In case you can't for some reason sprinkle with flour and keep in the fridge for the next day

How to cook fresh gnocchi?

Homemade gnocchi are cooked in a little different way than traditional pasta 

  • Prepare your sauce in advance. Previously published Tomato and Basil sauce could be a nice sauce to go with or you can prepare some other sauce you like. We often have them with Tomato Basil Sauce, Ragù, or Pesto.
  • Place water in a large pot, bring it to boil, add rock salt.
  • Keep the sauce warm in a pan on the stove at low-heat
  • Drop gnocchi in the water, stir gently once with a wooden spoon and let them boil
  • They won't take long to cook. Cooked gnocchi will float to the surface. As soon as they float fish them out with a strainer or drainer
  • Transfer strained gnocchi into the sauce pan 
  • Stir and mix gnocchi very gently with sauce
  • Serve into the plates
  • You can sprinkle with some grated parmesan

Afiyet olsun...

It's adapted with a few changes from Gnocchi di Patate recipe in Io e il mio Bimby 

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