colleenmomof2
Well-known member
We had 2 leftover baked potatoes so I scaled the Serious Eats/Food & Wine recipes and made gnocchi - 1#raw potatoes (roughy 1/2# after cooked and skin removed) to 1 egg yolk to 1/4 cup all purpose flour smileys/wink.gif Here are 3 very similar recipes and links that I found valuable. Colleen
Serious Eats
recipe https://www.seriouseats.com/recipes/2015/03/light-tender-potato-gnocchi-recipe.html
* 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork
* 3 egg yolks, lightly beaten (optional; see note)
* 3/4 cup all-purpose flour (about 3 1/2 ounces; 100g), divided, plus more for dusting and as needed
* Kosher salt
For sauce
* 1 stick unsalted butter (4 ounces; 119g)
* Leaves from 1 large sprig fresh sage (about 15 large and small leaves)
* Parmigiano-Reggiano cheese, for grating
1.Preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
2.Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
3.Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.
4.Drizzle egg yolks all over, if using.
5.Scoop 1/2 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes.
6.Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.
7.Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
8.Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together. (Make sure to simply fold and press down; avoid the smearing motion more commonly used when kneading bread.)
9.Dust potato dough all over with flour and gently form into a log.
10.Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
11.Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough.
12.Bring a large pot of very well-salted water to a boil. Meanwhile, melt butter in a large skillet over medium-high heat until it foams. Add sage and fry until very aromatic and butter begins to lightly brown; remove from heat.
13.Using a bench scraper or slotted spatula to scoop them up, transfer gnocchi to boiling water. Stir once very gently with a spider or slotted spoon to prevent sticking. When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor.
14.Using spider or slotted spoon, scoop gnocchi directly into skillet with sage butter, allowing some of the water clinging to them to come along. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute.
15.Carefully spoon gnocchi into serving dishes and top with grated Parmesan cheese. Serve right away.
Notes
Egg yolks make a slightly firmer dough that is easier to work with and less likely to fall apart when cooked, but they also cover up the potato's flavor slightly and produce gnocchi that are a little denser. If you're new to making gnocchi, we recommend starting with egg yolk; if you are more practiced, try omitting the egg yolk for gnocchi that are lighter and more potato-y. In our tests, we found that the amount of flour should be roughly the same whether you use egg yolks or not.
Tyler Florence Baked Potato Gnocchi
https://www.foodnetwork.com/recipes/tyler-florence/perfect-potato-gnocchi-recipe-1938647
2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour
* Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
* Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
* Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
* Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
Food and Wine Baked Potato Gnocchi
https://www.foodandwine.com/recipes/potato-gnocchi-butter-and-cheese
2 pounds baking potatoes (about 4)
2 large egg yolks
Salt
1/2 cup all-purpose flour, plus more for dusting
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Step 1 Â Â Â
Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
Step 2 Â Â Â
Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
Step 3 Â Â Â
Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
Step 4 Â Â Â
In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
Make Ahead
The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.
https://www.seriouseats.com/2015/03/how-to-make-light-tender-potato-gnocchi.html
Serious Eats
recipe https://www.seriouseats.com/recipes/2015/03/light-tender-potato-gnocchi-recipe.html
* 3 pounds (1.4kg) russet potatoes, scrubbed and pierced all over with a fork
* 3 egg yolks, lightly beaten (optional; see note)
* 3/4 cup all-purpose flour (about 3 1/2 ounces; 100g), divided, plus more for dusting and as needed
* Kosher salt
For sauce
* 1 stick unsalted butter (4 ounces; 119g)
* Leaves from 1 large sprig fresh sage (about 15 large and small leaves)
* Parmigiano-Reggiano cheese, for grating
1.Preheat oven to 450°F (232°C). Set potatoes either on a wire rack set over a baking sheet, on a baking sheet lined with a layer of salt, or directly on the oven's racks. Bake until completely tender throughout when pierced with a fork, about 45 minutes.
2.Transfer potatoes to a work surface. Using tongs to hold hot potatoes, slice each in half lengthwise.
3.Using a spoon, scoop potato flesh into a ricer or food mill fitted with the finest disk. Press potato flesh onto a clean work surface, spreading it into an even layer, and allow steam to escape for a few minutes.
4.Drizzle egg yolks all over, if using.
5.Scoop 1/2 cup flour into a fine-mesh sieve and tap to dust flour all over potatoes.
6.Using a pastry blender or bench scraper, chop down repeatedly all over to cut flour and egg into potato.
7.Using a bench scraper, gather up shaggy potato mass and pat into a loose ball. Press ball flat with hands, then fold in half using bench scraper and press down again.
8.Scoop remaining 1/4 cup flour into sieve and dust all over potato dough. Continue to gently fold and press, just until a uniform dough comes together. (Make sure to simply fold and press down; avoid the smearing motion more commonly used when kneading bread.)
9.Dust potato dough all over with flour and gently form into a log.
10.Clean work area well and dust with fresh flour. Using bench scraper, slice off a roughly 2-inch-thick portion of dough and roll into a snake about 1/2 inch thick; use a light touch as you roll, trying to use your palms more than your fingers, and dusting as necessary with flour to prevent sticking.
11.Using bench scraper, cut snake into 1-inch portions, trimming off uneven ends as necessary. Transfer gnocchi to a well-floured area or baking sheet and repeat with remaining dough.
12.Bring a large pot of very well-salted water to a boil. Meanwhile, melt butter in a large skillet over medium-high heat until it foams. Add sage and fry until very aromatic and butter begins to lightly brown; remove from heat.
13.Using a bench scraper or slotted spatula to scoop them up, transfer gnocchi to boiling water. Stir once very gently with a spider or slotted spoon to prevent sticking. When gnocchi begin to float to the surface, wait about 20 seconds, then taste one; it should be soft yet cooked through, without any raw-flour flavor.
14.Using spider or slotted spoon, scoop gnocchi directly into skillet with sage butter, allowing some of the water clinging to them to come along. Cook gnocchi in sage butter over medium-high heat, tossing very gently and adding a splash of cooking water as needed if sauce becomes greasy or breaks, until gnocchi are coated in a rich, creamy sauce, about 1 minute.
15.Carefully spoon gnocchi into serving dishes and top with grated Parmesan cheese. Serve right away.
Notes
Egg yolks make a slightly firmer dough that is easier to work with and less likely to fall apart when cooked, but they also cover up the potato's flavor slightly and produce gnocchi that are a little denser. If you're new to making gnocchi, we recommend starting with egg yolk; if you are more practiced, try omitting the egg yolk for gnocchi that are lighter and more potato-y. In our tests, we found that the amount of flour should be roughly the same whether you use egg yolks or not.
Tyler Florence Baked Potato Gnocchi
https://www.foodnetwork.com/recipes/tyler-florence/perfect-potato-gnocchi-recipe-1938647
2 pounds (about 4) baking potatoes, like russets
1 teaspoon salt
1/2 teaspoon baking powder
1 egg white
1 1/2 cups unbleached all-purpose flour
* Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.
* Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.
* Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.
* Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour.
Food and Wine Baked Potato Gnocchi
https://www.foodandwine.com/recipes/potato-gnocchi-butter-and-cheese
2 pounds baking potatoes (about 4)
2 large egg yolks
Salt
1/2 cup all-purpose flour, plus more for dusting
4 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Step 1 Â Â Â
Preheat the oven to 400°. Pierce the potatoes all over with a fork. Bake in a microwave oven at high power for 10 minutes, then flip the potatoes and microwave for 5 minutes longer. Transfer the potatoes to the oven and bake for 15 minutes. Alternatively, bake the potatoes in the oven for about 1 hour, until tender.
Step 2 Â Â Â
Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes. Transfer 2 slightly packed cups of riced potatoes to a bowl. Stir in the egg yolks and 1 teaspoon of salt. Add the 1/2 cup of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.
Step 3 Â Â Â
Line a baking sheet with wax paper and dust with flour. On a floured surface, cut the dough into 4 pieces, rolling each into a 3/4-inch-thick rope. Cut the ropes into 3/4-inch pieces. Roll each piece against the tines of a fork to make ridges; transfer to the baking sheet.
Step 4 Â Â Â
In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer. In a large nonstick skillet, melt the butter. Using a slotted spoon, add the gnocchi to the butter. Season with salt and pepper and cook over high heat for 1 minute. Sprinkle with the cheese and serve.
Make Ahead
The uncooked gnocchi pieces can be frozen on the prepared baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.
https://www.seriouseats.com/2015/03/how-to-make-light-tender-potato-gnocchi.html