Metric:
Gnocchi:
1kg Potatoes
300gr Flour
1 Egg
Pinch of Salt
40gr Butter
14gr Sweet Basil
( twice is much is you use fresh Sweet Basil )
Optional:
Parmesan Cheese
Gnocchi with Butter and Sweet Basil Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: I made these gnocchi in butter and sweet basil sauce basically because I had nothing else left in my kitchen and also because I'm a super lazy person. I rather eat breadcrumbs than going out shopping.
I like to have at least one portion of gnocchi in the freezer for a quick meal. Gnocchi are super versatile: you can pan fry them with just some butter and basil, or toss them in marinara sauce and sprinkle with parmesan for a more substantial meal. You can also served them tossed in pesto or melted cheese.
It’s a killer combination, so quick and easy to make and the perfect flavor profile to top off your summertime pasta dishes.
The dough is very forgiving, and the key is to add just enough flour to hold the gnocchi together without them falling apart in the boiling water. The balance of flour to potato, as well as the type of potato, is important, the essential characteristic of gnocchi is that they are fluffy and light, never tough and rubbery.
This recipe calls for boiling potatoes, medium size round red or white potatoes that are suitable for boiling.
Don’t be intimidated by making a multitude of these to make the gnocchi you simply roll the ready dough into a log. Use a sharp knife to slice the log into individual pieces, then press with a fork. That last step is important, because the little indents will help sauce adhere to the gnocchi. There are more complicated techniques of doing the same thing, and even a specialized gnocchi board.
I totally recommend making a big batch and freezing some gnocchi, you’ll be glad to find them in the freezer later!
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Gnocchi: ( Full Recipe Here )
01 - The first thing to do is to boil the Potatoes in their skins.
02 - After about 25 Minutes turn the heat off and tip them into a colander to drain.
03 - While still hot peel off the skin.
04 - Pass the Potatoes through a potato ricer.
05- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
06 - Use 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 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
08 - Use a flexible knife to cut off 2cm / 0.8in pieces off the roll you've just made.
09 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
10 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
11 - Boil some water in large and deep pan. Add some Salt.
12 - While the Gnocchi are cooking, melt the Butter in a saucepan over very low heat and add half of the Sweet Basil in.
13 - When the Gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them inside the saucepan and gently stir to mix.
14 - Sprinkle the remaining Sweet Basil. Serve immediately.
Notes:
- Quantities of Butter and Sweet Basil can change. Put as much as you like!
- 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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