How do I cook Gnocchi?

[Staceyshoe]

Help! I've never cooked gnocchi before and am planning to make it for dinner tonight. My recipe says to saute it in a pan, but the package says to boil it like pasta. (Here is the recipe I'm making: http://www.tasteofhome.com/Recipes/Gnocchi-with-White-Beans) Should I boil it first and then saute it? Or just saute it?

[unsinkable]

Boil it first, then sauté it with your sauce/other ingredients.

[Staceyshoe]

Boil it first, then sauté it with your sauce/other ingredients.

 

 

Thank you! You just saved our dinner! :)

[butterflymommy]

Yes, I would boil it according to package directions then saute it.

[Irene Lynn]

Here is how not to do it. :D

This is funny!

[unsinkable]

Yeah, I'd boil it until al dente then toss it in with the ingredients, to combine and warm.

[Staceyshoe]

Here is how not to do it. :D

This is funny!

 

 

HILARIOUS!!! I'm so glad you posted it! :)

[Saraswati]

This is the recipe that Fabio Viviani posts on his show Chow Ciao. It's yummy, and a good recipe for beginner gnocchi makers. Hope you're successful - I love gnocchi! :drool5:

Tips:

• Pick a potato based on its shape. Oval are best for baking and smashing, round for roasting and boiling, and longer ones for frying.
  
• Always cook potatoes starting from cold water. This will heat them through and prevent them from crumbling.
  
• Gnocchi dumplings are served as often as pasta in Italy and for good reason. It's super easy to make restaurant-quality gnocchi at home.
  
• The trick to perfect gnocchi is to start with a cold potato. Mix dry ingredients first, then add the potato slowly. Fabio's perfect ratio of ingredients is 3 pounds of potatoes to 2 cups of flour to 1 cup of Parmesan cheese and a pinch of ground nutmeg.
  

 

Gnocchi

Recipe by Fabio Viviani

Yields: 4 servings

Ingredients:

3 lbs. russet potatoes, baked

2 cups all-purpose flour

1 cup Parmesan cheese

1 ½ tsp. nutmeg

salt and pepper to taste

Method:

Bake the potatoes the night before and let them sit in the refrigerator for a few hours, overnight if possible.

Peel and chop the baked potatoes.

Push the potatoes through a ricer or a food mill.

In a stand mixer with a paddle attachment, mix the flour, cheese, nutmeg, salt and pepper.

Add the potatoes to the mixer and work for 5 minutes.

Remove the dough and shape into a fist sized ball. Press out any air bubbles. Roll into a tube and cut the gnocchi in about 1 inch pieces with a sharp knife.

Place the gnocchi in boiling water to cook. All the gnocchi is ready when the first pasta rises to the top of the boiling liquid.

Serve as desired.

MANGIA!

[Saraswati]

Here is how not to do it. :D

This is funny!

 

 

Popcorn Gnocchi! His reaction was hilarious!