OMG that sounds amazing!!! How long does it takes to make?I made it tonight. Was yummy.
1kg of washed potatoes
2 cups of plain flour (I used the 00 pasta flour)
1 egg, beaten
1 tsp salt
The secret is roast the potatoes dry. The drier the potato, the lighter and fluffier the gnocchi.
Heat oven to 200.
Wash and dry potatoes.
Place on baking paper on a tray in the oven.
Cook until soft in the middle.
Hold the potato in one hand (I wore a rubber glove) and peel the skin off with the other.
Put the potato through a potato ricer. Spread potato in a largish baking dish to let the steam off.
When all potatoes have been peeled and mashed in the potato ricer, mix in flour, salt and a well beaten egg (I did this in a stand mixer, not sure if you are supposed to or not).
Knead the dough lightly.
Portion into small balls.
Roll into log about 1 1/2cm wide. Chop into 2 cm pieces.
I then lightly pressed with a fork do decorate.
Spread out on baking paper.
When all gnocchi has been rolled and cut, lower into boiling water.
Cook for a couple of minutes. It will be ready when it floats to the top.
I then placed mine into a baking dish and covered with a tomato based sauce (sauted garlic, large tin of tomatoes, bit of water, fresh basil leaves simmered on stove for half an hour or so) and placed in a baking dish and covered with thin slices of mozzarella cheese and baked in the oven until brown.
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01-06-2015 20:15 #101
01-06-2015 20:15 #102Senior Member
- Join Date
- Feb 2006
I've tried many different gnocchi recipes. The ones that fail are the ones that have too much flour. I think I generally use about 1kg of potatoes and about 1 cup of flour. That's it.
Tips and tricks I've learnt to get fluffy, soft as a cloud gnocchi is- dry roast the potatoes in their skins, or microwave them if you're short on time. Don't boil them- they hold too much water, and hence absorb too much flour which makes them tough. Put them through a ricer. Leave to cool. If they're still hot, they absorb too much flour. Mix the flour in gently, you can use your hands, but don't knead it much, it makes it tough. Divide into portions, roll into sausage shapes as thick as your thumb. Cut into squares, and then flick them off a gnocchi board. Cook in boiling water until they float. Yum yum.
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01-06-2015 20:19 #103
OK that all sounds too time consuming with two ankle biters lol....any recs for good ready made gnocchi?
01-06-2015 20:21 #104
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01-06-2015 20:43 #105Senior Member
- Join Date
- Feb 2006
01-06-2015 20:58 #106
I can never understand how people say they do their shop for under a 100 a week with kids. I spend probably 50 a week just on fruit and veg. I buy heaps of home brand. But with washing powder, toilet paper, toiletries, 7 meals a week, school food and snacks I just can fathom how it's done I've seen people's lists in the past and my family would eat that in 2 days (none of us are obese). Short of living off pasta and pasta sauce and sausages every night with no snacks and frozen veg I'm lost.
I find making from scratch just as expensive if not more expensive than jarred/pre made food.
01-06-2015 20:59 #107
Like I said earlier in the thread, I buy the 5kg box of Duo sensitive at Big W which is usually $10 or $12. It lasts months. I can't use much else and certainly not anything as cheap as that. Cleaning products are actually quite a small portion of our budget.
The mineral water, expensive milk replacements and some other things certainly have to be reduced to a bear minimum though.
01-06-2015 21:02 #108
ETA: Funny thing that happened yesterday. With all the talk here of food that was expensive and then doing the fortnightly menu and shopping list...I forgot to get toilet paper which we desperately needed so had to run in this morning and grab some lol.
I was just so focused on the food side of things that I bypassed everything else lol.
Last edited by Chunkydunks; 01-06-2015 at 21:09.
01-06-2015 21:19 #109
I get where you're coming from, I hate that groceries are just so expensive.
Last edited by Pearlygirl; 01-06-2015 at 21:26.
01-06-2015 21:32 #110
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