Français
| Register    
Search

Advanced research

Basic Technique for GnocchiTheWorldWideGourmet.com

Flavors of Canada

Total time: 1hr to 2hr

Preparation time: 20 minutes
Cooking time: A little over an hour

Difficulty: Average

Add to favorites Print
Nutritional values

per 100 g

Energy:64.5 kcal

Proteins:2.8 g

Fats:0.3 g

Carbohydrate:13.3 g

Fibers:2.5 g

Sugar:0 g

Cholesterol:10.2 mg

Sodium:28.8 mg

Calcium:35.3 mg

SIMILAR RECIPES

  • Potato Pancakes from Vonnas

  • Rösti from Uri, Zurich, Glarus and Appenzell

  • Rösti - Basic recipes

  • Truffade - Potatoes with Bacon and Tomme Cheese

  • Potato and Black Truffle Fritters with Mesclun and Pancetta Salad

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

2

x

500

g

large yukon gold potatoes,, skins on

1

large egg yolk

60

ml

sifted flour

METHOD

To prepare the dough
  1. Place the potatoes in a pot, cover with water and bring to a boil. Simmer until fork tender. Drain potatoes when tender and remove skins when they are cool enough to handle.
  2. Press the cooked potatoes through a ricer or coarsely grate them into a large bowl. Mix the yolk into the potatoes with a wooden spoon until well blended.
  3. Transfer the mixture to a lightly floured surface. Knead in a small amount of flour at a time until the dough is smooth but still slightly sticky. Season with salt and freshly ground white pepper.
  4. Form the dough into 1 large log and cut into 4 sections. Roll each section into a long cigar shape about 1/2 inch in diameter.
  5. Cut into 1/2-inch pieces and delicately indent by pinching the pieces in the middle. Dust well with flour.

Cooking

  1. To cook, bring a pot of salted water to a boil, add gnocchi and cook for 2-3 minutes or until the gnocchi begin to float to the surface.
  2. As they surface, remove with a slotted spoon and drain well.
  3. They can be tossed in a heated sauce before serving.

WINE SUGGESTIONS

Zinfandel

Merlot

Sangiovese

CHEF'S NOTES

I love gnocchi and they're one of the easiest things to make. They're simply potato dumplings, to which you can add any flavor you like.
See my recipe: Pumpkin gnocchi with baby bok choy and a mushroom consommé

This basic gnocchi recipe is foolproof. The secret is to make sure the dough isn't too sticky - it needs just enough flour to absorb most of the moisture.

Before proceeding, test one small piece of the dough in a small pot of boiling salted water. If it floats to the surface, adjust seasonings and continue. If it falls apart, add a little more flour to the dough and test again.

When ready to cook, if you want, spread the gnocchi on a parchment-lined baking sheet and freeze. Place in resealable bags until ready to use.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions
Tool Box