Beatriz, author of To Be Gourmet , brings us the recipe to make gnocchi at home . Preparing them is very easy, and he also proposes a cheese sauce that works great for them. Hands in the dough!

Gnocchi (or gnocchi) are a classic of Italian cuisine, a cuisine that by the way I love and from which little by little I am learning new recipes thanks to the wonderful book " The silver spoon ".

Making gnocchi at home is much easier than it may seem and if we help ourselves with some kitchen tools to save time and effort it is a breeze. I leave you with the recipe for gnocchi with Appenzeller cheese sauce , one of my favorites, although you can substitute it for any other that is very tasty.

WMF Perfect pressure cooker , The Silver Spoon book , Le Creuset damascus steel knives , Le Creuset skillet pan and Zester Microplane grater .

Ingredients

  • 1 kg of potatoes
  • 400g of flour
  • 2 egg yolks
  • Salt
  • 400ml of cooking cream
  • A good piece of Appenzeller cheese
  • a handful of nuts
  • rosemary to decorate

KitchenAid Artisan food processor , Bérard wooden flour spoon and Le Creuset Damascus steel knives

preparation _

  1. In the pressure cooker we cook the potatoes with their skin, in water and salt, for 7 minutes.
  2. Let them cool, peel them and cut them into thick pieces.
  3. We place it inside the KitchenAid and with the help of the shovel we undo them until we have a homogeneous puree. We start at low speed and little by little we go up. Failing that, they can be mashed with a fork or with a mash pass .
  4. Add the two egg yolks to the dough, a little salt, and half the flour little by little while we mix on medium speed. When everything is integrated, we switch to the kneading hook accessory and select a medium/high speed.
  5. We continue incorporating the flour, while the robot works, until we have a dough that does not stick to our hands.
  6. The two previous steps can be done by hand, forming a volcano with the potato mass and placing the yolks and salt inside. Then the flour is added little by little while kneading.
  7. Next we flour our hands, take a piece of dough and form a strip by rotating it against a surface also floured, and trying to make it equal in size throughout its entire length.
  8. We make more strips and when we have finished with all the dough we cut them into pieces of about 3 cms.
  9. We make a ball with each of the pieces.
  10. If we want to print those marks so characteristic of the gnocchi, it is enough to press each one of them with the concave part of a fork, rolling it from one end of the tines to the other.
  11. The gnocchi that we are not going to use can be frozen without any problem, first spread out on a tray so that they do not stick, and then transferring them to the container where we are going to store them.
  12. We put water back in the pot, and add a tablespoon of salt for each liter we leave on the fire uncovered. When it starts to boil add the gnocchi.
  13. At the moment they float, we wait a minute and withdraw.

for the sauce

  1. In a frying pan; I have used the Le Creuset Skillet , we heat the cream, while we grate a good piece of Appenzeller cheese with a good grater .
  2. Add it to the cream and leave it for a few minutes to integrate well.
  3. Salt slightly and add the gnocchi, depending on the number of people. This amount of sauce is for four.
  4. We keep a couple of minutes in the heat and remove.
  5. Add the peeled and chopped walnuts, a little more grated cheese, and decorate with some aromatics.

Le Creuset skillet pan , Zester Microplane grater , Bérard wooden flour spoon , Le Creuset Damascus steel knives and KitchenAid Artisan food processor

A delicious recipe that children also love, and that can be accompanied by a wide variety of sauces; Vegetables, with meat, with seafood…. think that gnocchi are basically potato, and that will give you the key to compose your own combinations.

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  • For this recipe Beatriz has used the pressure cooker to cook the potatoes. The WMF Perfect pot is a great option. If you do not have a pressure cooker at home and you are considering buying one, I invite you to the Pressure Cookers section .
  • The knives you see in the photos are beautiful, right? These are Le Creuset knives , made with Damascus steel and a unique olive wood handle for each knife.
  • The Le Creuset Skillet is one of my favorite pans. Made of cast iron, versatile, beautiful and with a lifetime guarantee.

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Comments

Claudia said:

Hola Eli, disculpa que había un error en esa frase. Lo hemos corregido. Lo que quería decir es de dejarlos separados y extendidos en una bandeja al principio tras hacerlos, espolvorea un poco de harina encima si lo ves conveniente, y ya cuando termias de hacerlos todos los pasas al tupper para congelar.

Claudia said:

Hola Karla, puedes usar harina de todo uso. Un saludo!

Claudia said:

Hola Karla, puedes usar harina de todo uso. Un saludo!

Claudia said:

Hola Merce, muchas gracias!! Tenemos suerte de contar con unas colaboradoras estupendas! :) Muchas gracias y un saludo!

Karla Guerra said:

Que tipo de harina de tigro sería? Todo uso o harina de fuerza. O cualquier de las dos sirve… Gracias de antemano.

EL said:

…podemos congelar sin problema, haciendo primero extendidos sobre una bandeja, para que no se peguen …
¿Haciendo primero?, ¿el qué, cómo, cuanto? no entiendo lo que quieres decir.

Merce said:

Encuentro súper interesante todos vuestros consejos y las recetas están muy bien explicadas yo soy fan vuestra gracias

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