Help with Gnocchi please...

spaghetti_monster

Glad I've inspired you to have a go! I don't think my spares are going to stay in the freezer too long!

As odds-n-sodds says, they are really filling - you don't need too many, but I guess I'm quite greedy as I can manage to put away quite a few!

I also saw a recipe that included parmesan in the dough but thought I'd stick to the recipe I gave above as I was planning to grate quite a bit on the top!

Irisheyes648

Hi all, I have a load of mashed potato left over from yesterdays dinner, does anyone have a fool proof gnocchi recipe that they could share I would be most grateful :j

frugalmumof4

weezl had a good recipe for gnocchi. have a look at her home page.

mashup_2

Irisheyes648 wrote: »

Hi all, I have a load of mashed potato left over from yesterdays dinner, does anyone have a fool proof gnocchi recipe that they could share I would be most grateful :j

Don't just stick to making gnocchi although I have to admit they are fab. How about making a simple potato cake. Add in an equal amount of flour to the mash. roll out into a circle and cut into wedges. In a hot dry frying pan cook on both sides until a deep golden colour. Serve with a egg, a slice of crispy bacon and a spladh of worcester sauce for a filling tea.

This makes a good potato pastry too to put on top of leftover casserole to make a pie the following day.

npsmama

Foolproof and wonderful gnocchi: http://www.recipezaar.com/Homemade-Gnocchi-53874

belfastgirl23

in our house we used to just fry leftover potatos on the pan till they got lots of golden crispy bits and eat as normal. Yummy with vinegar

Not good for the diet though obviously...

craftycrofty

Hi

Having read this fab thread I am going to try making gnocchi today! I have noticed that some recipes say to boil the potatoes in their skins. Does anyone know if it is essential to peel the potatoes after they have been boiled or can they be done before boilling?

Could the dough be made in a food processor? if so what kind of attachment? (Yes I know that is being lazy!!):o

Thanks

CC

seraphina

Craftycrofty - I think the reason the recipes say to boil in their skins is that this contributes to a light, fluffy mash. Basically you want the lightest mash possible, so I tend to steam my spuds in their skins rather than boil them to prevent waterlogged spuds.

You could probably make the dough in a food processor if you have a beating attachment - you don't want to over process the dough or it will go all gluey.

meow5678

Hi all,
I've seen a few of guidelines floating around and was hoping that someone could give me a fairly detailed idiot-proof(!) guide to...

• making my own gnocchi
• cooking it from fresh
• also any advice on freezing it
• advice on cooking it from frozen

Thanks in advance!

minimooch

this may not be what you are after, but I make butternut squash gnocci all the time. Peel cook and puree a small butternut squash (or substitute 2/3 sweet potatoes or a pumpkin depends whats in the organic box) , then let cool. Put it in a large bowl beat in an egg with a wooden spoon, then add lots of plain flour, you are trying to make a dough you can handle. You'll fail, it will be sticky, but get a large board, flour it well, take large handfuls of the mix and kneed it in the flour until you can roll it, with your by now every messy hands, into a sausage . (meanwhile heat a large pan of water to boiling) Cut your sausage up into little pieces and drop into the water for about 2 minutes (they will float when cooked) whilst they are cooking roll out another large handful.

I freeze them cooked, then defrost and give them a quick microwave to reheat, not as good as fresh but ok. My son wouldnt eat pasta when little (what small child doesnt eat pasta!! ) but he would eat this, so I used to cook and freeze in small portions for when I needed a quick tea