Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, parmigiano gnocchi. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
HOW TO COOK Ricotta - Parmigiano Gnocchi with sausage, peas, and cheese Just a cooking video. MUSIC- "Goodbye to Rome" from ROMANCE IN VENICE. While traditional potato gnocchi take some time to prepare, gnocchi di Parmigiano can be prepared much quicker as an even more decadent version of this popular food. Potato Gnocchi is made from scratch and paired with a super simple parmesan cream sauce, for this Herbed Gnocchi with Parmigiano Cream Sauce.
Parmigiano gnocchi is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Parmigiano gnocchi is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook parmigiano gnocchi using 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Parmigiano gnocchi:
- Prepare 1 cup (128 g) 00 Italian flour
- Make ready if you cant get italian flour all purpose flour works great
- Get 900 g maris piper or king edward potatoes
- Get 1 tsp salt
- Get half tsp of black pepper
- Get 1 extra large egg
- Prepare 1 cup parmigiano Romano cheese
- Make ready extra flour for bench and dusting flour
Reviewed by millions of home cooks. Add ricotta and Parmigiano cheese to a large bowl and mix well. Add in the flour mixture and mix again very Heat the butter in a skillet on medium/low heat. Once hot, add in the gnocchi, flat side down.
Instructions to make Parmigiano gnocchi:
- Wash and dry your potatoes and on a large baking tray cover in salt this will help absorb as much moisture out of the potatoes add potatoes to the salted tray and lightly prick the potatoes with a fork and bake the potatoes until there soft (tip whislt cooking keep turning every 10 mins)
- Once cooked peel the potatoes and usings a potatoes ricer rice the potatoes and leave to cool for 15 to 20 mins
- Once potatoes have cooled mix up the egg and make a well in the middle of the potatoes and add the egg and mix a little very lightly
- Add salt and pepper to the flour and using a sieve sprinkle the flour over the potatoes and then sprinkle the parmigiano cheese over the flour
- Now using the dough scraper slowly combine the mixture together slowly forming a dough then gentle using your hands mix lightly together and knead trying not to heavily knead the dough as it make the gnocchi heavy and dense
- By now you should have a soft dough roll into a long sausage shape and then using the dough scraper cut into lumps then roll into long sausage shapes then cut into little chunks
- Using either a gnocchi block if you don't have usena fork take each little chunks and push and roll off the block of fork to make a ridge design keep dusting with flour as u go
- Once complete you can cook in boiling salt water they cook super quick takes 2 mins to cook they rise to the top once they are cooked these little potatoe dumpling can be added to your favourite pasta sauce after they have been cooked or with pesto or cooked in a pan with butter and sage then topped with parmesan or parmigiano belissimo enjoy
- Tip if not cooking all place on a floured cookie sheet and freeze for 10 mins so they don't stick together then bag up and use straight from the freezer when needed
Add in the flour mixture and mix again very Heat the butter in a skillet on medium/low heat. Once hot, add in the gnocchi, flat side down. I love experimenting with pasta and gnocchi. As I wanted that nice purple to be the star of the show, I decided to go for a simple sauce, neutral in colour, yet very tasty: a Parmigiano Reggiano fondue. It is named after the producing areas, the provinces of Parma, Reggio Emilia.
So that’s going to wrap this up for this exceptional food parmigiano gnocchi recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
