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Potato Gnocchi recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel NY Hotel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 04/02/03 : Potato Gnocchi
"Potato Gnocchi"
Daily Tour Pictures - Page 1 of 2 - Page 2 of 2 - Soap Opera - Daily Recipes
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To our Troops Thanks, We Love You!
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4 pounds small baking potatoes
2 egg yolks
1 teaspoon salt
2 cups flour, or more as needed
Melted butter, grated parmesan cheese and pepper; or Bolognese or Marinara sauce; or Pesto, homemade or jarred
Cook the potatoes in a large pot of boiling salted water over medium heat 25 to 30 minutes, or until tender; drain. Peel potatoes and return to pot. Using a potato masher, mash potatoes over very low heat, letting them dry out as you mash them and making sure that no lumps remain. In a large bowl, combine mashed potatoes, egg yolks, salt, and 1 1/2 cups flour. Turn mixture onto a clean work surface dusted with 1/2 cup flour. Knead several minutes, kneading in flour as necessary, until a soft dough is formed. Divide dough into 4 pieces. Dust work surface with remaining 2 tablespoons flour, if needed. With your palms, roll dough into 3/4 inch thick ropes; then cut into 1 inch pieces. In a large pot of boiling salted water, cook one quarter batch of the gnocchi at a time. When gnocchi rise to surface of water, remove with a slotted spoon to a warm serving bowl. Toss with melted butter, Parmesan cheese, and black peeper, or serve gnocchi with Bolognese or Marinara sauce, or Pesto. Gnocchi serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Magazine,
Monday - Friday.
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