Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: With gnocchi being so readily available in our supermarkets these days, it offers a great alternative to pasta and potatoes.
An Italian first course tradition; the ingredients vary depending on region. Rome traditionally uses semolina whereas the more popular variety uses potato, buckwheat flour and eggs.
The soft dumplings are great for soaking up creamy sauces and can even be added to bulk out soups and casseroles. They come in variety of sizes and can be poached, fried or baked.
Skill Level:  |
Time: 45 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Gnocchi: ( Full Recipe Here )
01 - Peel and cut the Carrots.
02 - Boil the Carrots into salted Water, on a high heat for about 20 - 30 minutes.
03 - While the Carrots are still hot, pass them through a potato ricer and mash them.
04 - On a work surface mix the Carrots with the Flour.
05 - Before bending them with the Eggs, let the Carrots cool. So, add Eggs, Pecorino Cheese and some Salt. Knead.
06 - Make a Dough using only your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
07 - Cover the Dough and place it in the Fridge to rest for 30 minutes.
For the Mushroom:
08 - While the Dough is in the fridge wash and thinly slice the Mushrooms.
09 - Cut Onion and Garlic into small cubes.
10 - In a large pan slightly fry for a couple of minutes Onion and Garlic.
11 - Add the Mushrooms and sauté for 2 minutes.
12 - Pour the Wine and cook everything for 20 mintues.
13 - When the Wine will be evaporated ( it depends on how much sauce you want ), turn the heat off, add the chopped Parsley and mix well.
14 - Sprinkle the surface with Flour. Slice a piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
15 - Cut off 3cm / 1.1in pieces.
16 - Place the gnocchi on a tray, sprinkle a bit of Flour on top and leave some space between each piece to prevent them from sticking together.
17 - Fill a large pan with Water and add some Salt.
18 - As soon as the water boils, put the Gnocchi in. When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water.
19 - Transfer them into the pan with the Mushrooms, mix well and serve.
Notes:
- If you want to give the Gnocchi a different constintency boil 3 portions of Carrots and 1 of Potatoes.
- The size of the Gnocchi can vary as desired.
- You can leave them as they are, even without the lines.
- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.
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