Recipe of Speedy Homemade Gnocchi

Hello everybody, it's John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Ultimate Homemade Gnocchi. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Homemade Gnocchi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Homemade Gnocchi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Homemade Gnocchi is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Homemade Gnocchi estimated approx 50 mins.

To begin with this recipe, we must prepare a few components. You can cook Homemade Gnocchi using 6 ingredients and 13 steps. Here is how you cook that.

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Ingredients and spices that need to be Prepare to make Homemade Gnocchi:

1. 1 cup all-purpose flour
2. 500 g potatoes
3. 1 egg
4. 35 g butter
5. 57 g grated Parmigiano Reggiano cheese
6. to taste Salt

Steps to make to make Homemade Gnocchi

1. Place potatoes in a pot and completely cover with cold salted water, stopping when the water is 1 inch in above the potatoes.
2. Bring to a boil and simmer until tender (or when a knife entres easily), about 50 minutes.
3. Let cool until they can be handled.
4. Peel and put them through a ricer or food processor
5. Combine hot peeled potatoes with flour, egg and salt.
6. Turn dough out onto a floured cutting board and cut into 3 portions.
7. Gently roll each portion into a long log about 3/4 inch thick.
8. Cut each log into 3/4-inch pieces with a floured knife.
9. Press a piece of dough against tines of a floured fork or Gnocchi board, and push with a floured thumb in a forward motion toward end of tines, letting gnocchi fall from fork onto a floured kitchen towel.
10. Repeat with remaining pieces of dough.
11. The gnocchi should be cooked in salted water, well drained, then dressed with a generous helping of butter and Parmesan cheese.
12. Add (to taste) tomato sauce or even better still, fresh cherry tomatoes browned in butter.
13. PS: Hand-made potato gnocchi cook very quickly: they should be boiled in salted water and removed just as soon as they rise to the top of the pot.

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