Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Looking to see if anyone has a recipe for i believe is an Italian desert called -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking to see if anyone has a recipe for i believe is an Italian desert called ),it will help you,my kids.
i'm sure its not spelled correctly. its made with eggs and potatoes.
Answer:
Potato Gnocchi
2 medium potatoes
1 Tbsp. butter
1/2 tsp salt
1 egg yolk
1 to 1-1/2 cups all-purpose flour
In covered pan, cook potatoes in boiling water for 25 to 30 minutes, drain. Peel potatoes.
In mixer bowl, beat hot potatoes, butter, and salt until smooth. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on floured surface. Knead for 4 or 5 minutes.
With well floured hands, shape dough into balls, using about 1 Tbsp. dough for each ball. Crease the center of each ball with handle of a wooden spoon.
Cook, several at a time, in large amount of boiling salted water for 8 to 10 minutes. Remove; drain on paper towels.
Serve right away with your favorite sauce, pesto, or butter and cheese.
4 servings
Yeah. They're like little potato dumplings and you eat them in tomato sauce. It's not a dessert, it's like a pasta dish.
I think you're looking for gnocchi. It's a "pasta" and ya did a great job spelling phonetically (tho it's "knee" rather than "nai")! :D It's a pretty long process but oh so good! :D You can make all kinds - spinach gnocchi with a lil butter is my fave!
Here's a recipe from foodnetwork.com for a basic gnocchi... it says to use a board but the back side of a fork does just as well! And it gives a more authentic shape than just using a spoon (plus more ridges means more room to hold yummy sauce!):
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough
Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again.
gnocchi are little potato dumplings. There a bunch of great recipes online if you do some research.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Looking to see if anyone has a recipe for i believe is an Italian desert called -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Looking to see if anyone has a recipe for i believe is an Italian desert called ),it will help you,my kids.
i'm sure its not spelled correctly. its made with eggs and potatoes.
Answer:
Potato Gnocchi
2 medium potatoes
1 Tbsp. butter
1/2 tsp salt
1 egg yolk
1 to 1-1/2 cups all-purpose flour
In covered pan, cook potatoes in boiling water for 25 to 30 minutes, drain. Peel potatoes.
In mixer bowl, beat hot potatoes, butter, and salt until smooth. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out on floured surface. Knead for 4 or 5 minutes.
With well floured hands, shape dough into balls, using about 1 Tbsp. dough for each ball. Crease the center of each ball with handle of a wooden spoon.
Cook, several at a time, in large amount of boiling salted water for 8 to 10 minutes. Remove; drain on paper towels.
Serve right away with your favorite sauce, pesto, or butter and cheese.
4 servings
Yeah. They're like little potato dumplings and you eat them in tomato sauce. It's not a dessert, it's like a pasta dish.
I think you're looking for gnocchi. It's a "pasta" and ya did a great job spelling phonetically (tho it's "knee" rather than "nai")! :D It's a pretty long process but oh so good! :D You can make all kinds - spinach gnocchi with a lil butter is my fave!
Here's a recipe from foodnetwork.com for a basic gnocchi... it says to use a board but the back side of a fork does just as well! And it gives a more authentic shape than just using a spoon (plus more ridges means more room to hold yummy sauce!):
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough
Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook's Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups. Make a mound of potatoes on the counter with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough. If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them. You can cook these as is or form them into the classic gnocchi shape with a gnocchi board, ridged butter paddle, or the tines of a large fork turned upside down. Rest the bottom edge of the gnocchi board on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. It will roll away and around your thumb, taking on a cupped shape — with ridges on the outer curve from the board and a smooth surface on the inner curve where your thumb was. (Shaping them takes some time and dexterity. You might make a batch just for practice.) The indentation holds the sauce and helps gnocchi cook faster.
As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper or waxed paper. Set gnocchi filled cookie sheet in front of a fan on low for 1/2 hour (turning gnocchi after 15 minutes). If you will not cook the gnocchi until the next day or later, freeze them. Alternatively, you can poach them now, drain and toss with a little olive oil, let cool, then refrigerate several hours or overnight. To reheat, dip in hot water for 10 to 15 seconds, then toss with browned butter until hot.
When ready to cook, bring a large pot of water to a boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.
Cook's Note: Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again.
gnocchi are little potato dumplings. There a bunch of great recipes online if you do some research.
correctness,It's Non-profit and only for informational purposes.
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