1/2 lb potatoes 1 1/2 cups flour (Approximately) 1 teaspoon butter salt and nutmeg -- to taste 1. Cook potatoes in their skins. 2. Peel as soon as they are cool enough to handle. 3. Dry potatoes in oven 5 minutes. 4, Put potatoes through a ricer , add butter and mash with a spoon. Season. Let cool . 5. Add flour stirring. 6. Make rolls with dough and cut at 1/2" intervals. 7. Shape them into gnocchis with the back of a fork. 8. Cook in plenty of boiling water until they rise to the surface. 9. Serve with your favorite sauce.
How To make Gnocchi Oct 92's Videos
How make gnocchi lunghi! #shorts
This is a great pasta for beginners - just grab some dough and start rolling .... here is the full length version from a couple of years ago:
Anolon Recipes: Gnocchi with sage and brown butter
Step by step recipe for home-made gnocchi from Anolon, the gourmet authority
Tomato Leaf Cheese Gnocchi | How To Make Green Gnocchi, No Eggs | Vegetarian | Nhoque Verde c/Queijo
In this video I’ll be showing you how to make my recipe for Tomato Leaf Cheese Gnocchi. They’re light and soft, like tiny pillows.
Full Recipe Bellow ???????? Arrasta pra baixo para receita completa ????????????????
SUBSCRIBE FOR MORE ✨ So if you have a beautiful garden with some tomato leaves laying around and no use for them, this is the recipe for you. But if you don’t, this recipe is also for you as you can use spinach as a substitution! This recipe will show you how to take an already great classic recipe to the next level. We’re taking the basics from classic gnocchi and adding some more color and taste with the tomato leaf or spinach, as well as adding more moisture and softness with the cheese. Also, no eggs needed for this recipe. This gnocchi is Vegetarian and could be made Vegan! Just remove the cheese or substitute for a vegan option.
#greengnocchi #howtomakegnocchi #softgnocchi Let me know what you think in the comment section!
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RECIPE: 3 pcs Potatoes 2 cups Tomato Leaves or Spinach ½ cup Flour 1 tbsp Salt ½ cup Fresh Cheese ¼ cup Water
RECEITA: 3 uni Batata 2 xíc Folha de Tomate ou Espinafre ½ xíc Farinha de Trigo 1 col/sopa Sal ½ xíc Queijo Fresco ¼ xíc Água
Discover polenta gnocchi with creamy fontina sauce from Aosta | Pasta Grannies
Here a dish for you to try if there's frost or snow on the ground. Butter and cream enriched polenta, turned into gnocchi, coated in a creamy, garlicky fontina sauce. The fontina is nutty and savoury and comes from Azienda Quinson (check out their website: one of the few cheese producers in the Aosta Valley who only use milk from their own cows. Renata and Clara's recipe is: for the polenta: 600g wholemeal triticale flour (or use a 50/50 mix of stone ground rye and wheat flours - you could also experiment and add buckwheat) 1.3 litres of milk cream (mix 300g of single cream with a litre of whole milk) 120g butter a lot of nutmeg (a third of a nut), some freshly ground black pepper half a teaspoon of salt
For the fontina cheese sauce 2 garlic cloves (these are optional) 100g fontina cheese per person (the above polenta is for 6-8 people, so 800g, but adjust) enough milk cream to make a sauce; start with 400ml
Medieval Gnocchi
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Today we prepare medieval gnocchi, which are quite different from the most known modern-day gnocchi. These simple and flavorful gnocchi are an extraordinary example of how in the Middle Ages the cooks prepared one of the most common dishes used still today in Italy.
Ingredients: 50 gr white wheat flour 3 egg yolks 300 gr fresh cow cheese aged sheep cheese
Medieval Ravioli:
Medieval Lasagna:
For more info about this recipe check out our blog:
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Music by Lilium Aeris Andrea Tuffanelli - lute Serena Fiandro - gemshorn Reis glorios - Giraut de Bornelh (c. 1138 – 1215)