Green Basil And Red Tomato Gnocchi

Green Basil Gnocchi

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Ingredients:

-800 grams potatoes

-250 grams all-purpose four

-about 30 leaves of basil, finely chopped

-1 eggs

-salt

Directions:

In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. Boil for about 20 minutes or until fork tender. Remove potatoes and drain well. Allow them to cool. Peel boiled potatoes, removing any brown spots that might be below the skin. Then mash the potatoes and add gradually the flour. Add the egg and mix it well. Add the finely chopped basil (it should be like a cream) and a pinch of salt, and blend it all.

Pull together ingredients and knead to form dough. Be careful not to over-knead. Be weary of adding flour at this point. Too much flour will give you hard gnocchi. Cut dough into 4 pieces. Roll each piece by gently pushing with fingers spread. The goal is to make an evenly distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into 2,5cm pieces. For thinner gnocchi, roll longer ropes. Using a non-serrated knife, cut dough ropes into 2cm pieces.

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To prevent sticking, keep gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked or frozen. You can use a fork to create ridges or indent gently with your thumb. Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water.

Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favourite sauce and cook together for about 2 minutes.

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Red Tomato Gnocchi

Ingredients:

-800 grams potatoes

-250 grams all-purpose four

-tomato concentrate

-1 eggs

-salt

Directions:

In a large pot with just enough water to cover them, boil potatoes with their skins on. The skin helps the potato not too absorb access water. Boil for about 20 minutes or until fork tender. Remove potatoes and drain well. Allow them to cool. Peel boiled potatoes, removing any brown spots that might be below the skin. Then mash the potatoes and add gradually the flour. Add the egg and mix it well. Now add some tomato concentrate till the dough become red. Pull together ingredients and knead to form dough. Be careful not to over- knead. Be weary of adding flour at this point. Too much flour will give you hard gnocchi.Cut dough into 4 pieces.

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Roll each piece by gently pushing with fingers spread. The goal is to make an evenly-distributed rope. For shorter, heavier gnocchi, roll dough into thick ropes and cut into2,5cm pieces. For thinner gnocchi, roll longer ropes.

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Using a non-serrated knife, cut dough ropes into 2cm pieces.To prevent sticking, keep gnocchi in a cool area. Toss them with extra flour while they are waiting to be cooked or frozen.You can use a fork to create ridges or indent gently with your thumb. Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2-4 minutes. Gently remove them with a slotted spoon, drain very well. Toss them in a saucepan with your favourite sauce and cook together for about 2 minutes.

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Greta Scacchi

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