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Help with Gnocchi please...
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Ajax18
Posts: 265 Forumite
Hello guys.
Just tried out a gnocci recipie from Healthy Magazine and it was horrible...! :eek:
The only ingredients were mashed potatos, chopped basil and wholemeal flour.
Do you know the secret missing ingredient to make this a nice dish? I spent so much time preparing everything and was quite disappointed with my dinner... :mad:
Just tried out a gnocci recipie from Healthy Magazine and it was horrible...! :eek:
The only ingredients were mashed potatos, chopped basil and wholemeal flour.
Do you know the secret missing ingredient to make this a nice dish? I spent so much time preparing everything and was quite disappointed with my dinner... :mad:
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Thats the way I've always made it except I don't put any chopped basil in it.2008 Comping ChallengeWon so far - £3010 Needed - £230Debt free since Oct 20040
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A good sauce is important - I'll see if I can dig out a zesty one I've used involving orange juice. I also wouldn't use wholemeal flour - I'd use white.The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.0
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black-saturn wrote:Thats the way I've always made it except I don't put any chopped basil in it.
How long do you boil them for Black-Saturn? I thought mine were a bit mushy, I boiled them until they came to the surface. Was that too short you think?0 -
I am Italian and gnocchi (pronounced gnokki), is a popular dish in the part of Italy I come from.
The correct potatoes to use I believe are King Edwards - not sure because I've never made my own gnocchi over here, but they should NOT have basil in them :eek:. Also, wholemeal flour is not ideal. You need white pasta flour.
Mash the freshly cooked potatoes and mix with flour according to recipe. Flour the board often to prevent the dough sticking as you keep kneading it. When nice and firm, roll bits between your hands and the board so as to make long strands, thicknes about 1-1/2 inch then cut the bits off to size.
To cook, bring to the boil a large pan of water, put the gnocchi in and when they surface they are cooked and ready. This will take only a couple of minutes, so be alert as overcooking can disintegrate them in the pan.
The key to good gnocchi is to get the right potatoes realise that this is truly a "fast" food, in that it cannot be just left but cooks very quickly. Please do not be tempted to add anything to the flour and potato inside it. The sauce you make to go with it will be enjoyed all the more.
Since I live alone I don't do a lot of elaborate cooking, but when I visit my mum in Italy we make gnocchi because it's one of my favourite foods. I hope I have not left anything out!
A fantastic way to eat gnocchi is to dress it with melted gorgonzola cheese. :drool:Be careful who you open up to. Today it's ears, tomorrow it's mouth.0 -
No I boil them for about another 20 minutes longer than they come to the surface.Ajax18 wrote:How long do you boil them for Black-Saturn? I thought mine were a bit mushy, I boiled them until they came to the surface. Was that too short you think?2008 Comping ChallengeWon so far - £3010 Needed - £230Debt free since Oct 20040 -
Sounds lovely, Quasar.
But I did have some nettle gnocchi in Italy that was one of the best meals I've ever had. So maybe sometimes a little something can be added....
LOLMay all your dots fall silently to the ground.0 -
Gingham_Ribbon wrote:Sounds lovely, Quasar.
But I did have some nettle gnocchi in Italy that was one of the best meals I've ever had. So maybe sometimes a little something can be added....
LOL
LOL yes, but you need to know your potatoes and your flour inside out, or the added ingredient might just alter their consistency. I myself would not dare, but then I'm a purist at heart...;)
Be careful who you open up to. Today it's ears, tomorrow it's mouth.0 -
Delia says to give them a minute after they surface. I'd be tempted to go with the Italian advice, but you can't usually go wrong with Delia.May all your dots fall silently to the ground.0
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I love making gnocchi, but it is a bit of a fiddly job at times.
I have loads of recipes. I usually just use potatoes (1kg) and flour (200g). Boil potatoes in their skins, peel, mash, add flour, make into little shapes.
I also wouldn't use wholemeal flour - go for best-quality white flour.
If I boiled mine for 20mins after they came to the surface, there would be nothing left except a horrible sludgy moosh - even the dried ones you buy in packets from the supermarket only need 3 mins or so!
As soon as they float, I scoop them out of the boiling water and pop them in a warmed dish. I love having really rich sauces with them - tomato and chilli, or cheese like Gorgonzola. They go well with strong sauces - they can be a bit bland otherwise.
please don't give up - I love gnocchi and it's a great way of using up potatoes!
Edited to say that the cooking time shouldn't vary - they just need to be cooked until they come to the surface. If they fall apart during this time, or are too mushy, you need to play around with the ratio of flour to potato - this ratio is what gives gnocchi their final texture.0
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