My first try at making gnocchi wasn't that great.

dawn_mo

dawn_mo

Well-known member
I did make the perfect light dumpling, but since I have never had gnocchi, and whenever I have seen it, it looks much hardier than mine did.

Can any gnocchi makers please share your recipe and give me some hints? Thanks!

 
I like these a lot

I've made this several times & really liked it

Spinach Gnocchi with Gorgonzola Sauce Ingredients
GNOCCHI
2 c All purpose flour (or more)
1 pk (10-oz.) frozen Chopped Spinach
1 ts Salt
1 c Packed feta cheese, Crumbled
1 lg Egg
1 Container (15-oz) ricotta
2 c Parmesan cheese, grated
Parmesan cheese, garnish

SAUCE
2 c Whipping cream
6 oz Gorgonzola cheese, crumbled

Instructions for Spinach Gnocchi with Gorgonzola Sauce
FOR GNOCCHI: Place spinach in kitchen towel and squeeze until very dry. Set aside. Blend feta and egg in processor until smooth. Add spinach and blend until smooth. Add ricotta and Parmensan; process to blend. Add 1 cup flour and salt; blend using on/off turns. Add one cup flour; blend using on/off turns. Flour large baking sheet. Turn out dough onto floured surface. Gently knead dough until smooth and firm, adding up to 1/4 cup more flour 1 tablespoon at a time if dough is too sticky, about 2 minutes. Roll out dough to 1/2- inch-thick square. Cut into 1-inch-wide strips. Roll each strip into 1/2- inch-diameter rope. Cut each rope into 1 1/4-inch-long pieces. Arrange on prepared sheet. Let stand at room temperature 2 hours to dry slightly. (Can be made 1 day ahead. Dust Gnocchi lightly with flour. Cover and chill.) Cook Gnocchi in large pot of boiling salted water until cooked through, about 10 minutes. Drain. FOR SAUCE: Combine cream and Gorgonzola in heavy large skillet. Stir over medium heat until cheese melts and sauce is smooth, about 5 minutes. Season to taste with salt and pepper. Add Gnocchi to sauce and simmer until Gnocchi are heated through and coated with sauce. Serve with Parmesan. Source: Bon Appetit "The Best of the Year" 1994 MM by TVGUY Posted to MM-Recipes Digest V4 #006 From: Bill Camarota Date: Sun, 5 Jan 1997 02:17:49 -0500 (EST)

 
If you had light dumplings you're a winner! My first attempts were like rubber erasers

Heartiness would come from additions like spinach, cheese, herbs etc.

The best potato gnocchi I've made are these from Nadia G. Baking the potatoes for a long time evaporates excess moisture and concentrates the potato flavor. (I would skip the apricots in the sauce though--brown butter and sage are just fine.)

http://www.cookingchanneltv.com/recipes/nadia-g/gnocchi-with-dried-apricot-brown-butter-and-crispy-sage.html

 
?? Has anyone else get a popup to download a whole media software patch from Photobucket?

I just tried to find that old photo of the gnocchi's and I got the media download request. Not sure if it's from PhotoBucket, from Apple (I have a MacBook) or spam.

 
Thanks, but no thanks. I think I will stick to the potato gnocchi, since I have had such success

with it!

 
Here you go cheezz

I think next time I will try baking the potatoes. I used a lot more flour than this recipe calls for, just to be able to handle the dough. I dropped in directly into simmering chicken soup. I made the CopyKat version of the Olive Garden Chicken and Gnocchi Soup. I place fresh chopped spinach in the bottom of the bowl and ladled the soup on top. It was quite tasty.

Potato Gnocchi 1 - 2 - 3

Author: CopyKat Recipes
Recipe Type: Pasta Recipes, Side Dish Recipes
Prep time:25 minutes
Cook time:10 minutes
Serves: 10

image: http://www.copykat.com/wp-content/uploads/2012/09/Potato-Gnochi-150x100.jpg
Potato Gnocchi 1 - 2 - 3

Make your own homemade potato gnocchi, this is an inexpensive pasta dish you can make any night of the week.
Ingredients

2 pounds of Russet potatoes
3 cups of flour
1 egg
salt

Instructions

Boil potatoes for about 10 - 15 minutes. Use a small to medium sized potato (larger potatoes will take longer to boil). You can leave the skins on while boiling the potatoes. When the potatoes are fork tender let the potatoes cool until they can be handled comfortably. Peal potatoes and place into a medium sized bowl. Use a potato masher to mash the potatoes until they are of a smooth consistency. Turn mashed potatoes onto a large board. Make sure that you have let the potatoes cool enough so when you add the egg it won't immediately cook. The potatoes are cool enough when you can handle them easily with your hands.

Add 1 to 1 1/2 cups of flour to the potatoes, make a well on the center of the flour, and add 1 to 1 1/2 teaspoons salt. Add 1 egg to the flour, and mix egg into the potato and flour mixture. When all of the flour has been fully incorporated into the potato mixture add remaining flour. Mix until all of the flour is absorbed, this should have the texture of bread dough.

Take a small portion of the potato gnocchi dough and roll into a long tube. Using a knife cut the tube into 1/2 inch pieces. To make the classic gnocchi shape take a piece of gnocchi and roll it across a fork to leave the impression of the fork tines into the dough.

Cook gnocchi by boiling in a large pot of salted water for about 2 to 3 minutes, or until the gnocchi floats.

You can finish your gnocchi with a simple butter and Parmesan cheese topping if you like. For this take about 2 cups of cooked gnocchi, and place in a bowl, and add 1 1/2 tablespoons of butter, 2 teaspoons of Parmesan cheese, and mix together well.

This recipe makes quite a bit of gnocchi, you can leave the gnocchi until and in air tight container for up to 48 hours so you can cook it during the next day or two. You can also cook the gnocchi and re-heat it later. I think it is best to cook the gnocchi just before serving.

Read more at http://www.copykat.com/2012/09/03/potato-gnocchi-1-2-3/#C1QCYwewAhtugLkF.99

http://www.copykat.com/2012/09/03/potato-gnocchi-1-2-3/

 
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