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1KG of Golden yukon Potato
500gr of all purpose flour


Time: 120 minutes
Yield 6 portions
Calories: 445 g.
Protein: 8.7 g.
Cholesterol: 0 mg.
Lipids: 0.4 g.
Fat: 0.9 g.
Sodium 2767 mg

The Potato Gnocchi


Wrapped the potato in aluminum foil, then place on a hotel pan and baked in the preheat oven at 350 degree for 35 minutes.
Taste it if they are done with by perforate one of them. The potato should be not over cook but just right to be intact and ready to rice it with the special riser potato tools.
Let the potato cool off completely.Put the potato on the marble table and cover with the flour,start to incorporate the flour with your hand until the potato absorbed the flour and become a consistently dough.
Let the potato dough rest for half hour at then start to cut the dough in different part.Roll out the smallest part and then cut in 2 inch pieces, with a fork roll the pieces of potato dough on it.
Cook the gnocchi in a salted boiling water when the gnocchi raise up on the surface of th boiling water take out with the strainer and immerse them in ice cold water.When all the gnocchi they are cook and cool down in the ice water strained them from the water tossed with olive oil and stored in a shallow pan cover with plastic and place in the refrigerator the gnocchi can be store in the refrigerator only for two days.When you need for a order reboiled and put them in a fry pan with the hot sauce that you want to serve sauteed and put on the plate.

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