All I have to do is grab my salad spinner or rolling pin, or potato ricer and go. Luckily, you can get pretty crafty with substitutions. Sure, a salad spinner is a cinch for rinsing and drying salad greens You really can do everything a salad spinner does but with a kitchen dish towel.
Wrap the greens in the towel, tie it tightly very important , and swing it until dry. As you grate potatoes, you should be extra careful not to grate your hands or fingers. After boiling and cooling your potatoes, you select a medium-size option on the food mill to make sliced potatoes. There are food mills that separate the peels of the potatoes. However, it is highly recommended that you peel them off before placing them.
Use your hands to turn the handle clockwise, applying a little pressure up to when all the mashed potatoes exit. Manual mashers are not the best because they leave lumps but act as a good alternative if you do not have a potato ricer. So should you mash or rice the potatoes? It depends on your preferences: whether you like light and airy potatoes, unpeeled potatoes, or preferred tool. Using both a ricer and a masher are labor intensive so neither tool is a shortcut.
Just don't pull out the food processor for this job—you will end up with gummy mashed potatoes. To achieve clump-free mashed potatoes, most experts recommend using a ricer.
A ricer is made up of the hopper, where you place the potato, and the plunger, which you press down to force the potato out. Forcing the cooked mealy potato through the ricer's small holes creates rice-sized pieces of potato hence the name and the air that is incorporated while pressing contributes to the light fluffiness.
If you like to include the peel in your mashed potatoes either for nutrition or because you don't want the added job of removing it , then a ricer may not be the tool to choose.
You can place unpeeled potatoes in the ricer, but you will have to consistently remove the peels from inside the hopper after each batch.
An alternative to the ricer is a food mill , which is a hand-crank machine that forces the food through small holes in a sieve. If you don't have a ricer or a food mill , you can make do with a colander , using the back of a large spoon or a smaller bowl with even pressure to push the potatoes through. Hi Fudge — You should boil and then cool it. It remains, four years later, my favorite way to prepare gnocchi.
Comment after the jump. Oh… my… gosh. So light and fluffy. I had issues with making the tine marks so my gnocchi was somewhat flat but wow.. It cooked very quickly. Luckily, I thought ahead an made a meaty tomato sauce to pair with the gnocchi.
Not bad for a gnocchi newbie I think. The literally melted once they touched the tongue and had sucked up the delicious tomato sauce. Definitely one for the books and will be used again on a bigger scale.
Thank you SO much. Hi, i read your blog from time to time and i own a similar one and i was just wondering if you get a lot of spam comments? If so how do you protect against it, any plugin or anything you can recommend? I have eaten a lot of very bad gnocchi in search of the light airy pillow of joy I had heard they could be. When I saw this recipe I decided I could take matters into my own hands. So glad I did. I now know what the fuss is about — they are marvelous.
Ate some right away, and froze the rest. Made Chicken Gnocchi soup tonight for dinner from the frozen, and I think my husband wants to marry me all over again.
Thanks Deb. I was considering the big grate setting on the food processor, but chickened out of being the guinea pig for that method. They turned out divine! And the fork was easy since the starchy, oven-baked potatoes naturally fell apart nicely. Thanks for the recipe, bookmarked! PJ — Feel free to share the brand! Sometimes, product mentions are indeed left by companies wishing to advertise, and I try to fish them out. But good suggestions are good suggestions.
OK, then! They also sell a little gnocchi board for rolling out gnocchi with finer grooves than you get with a fork: you roll the cut gnocchi dough on the board and jab it with your thumb as you finish, giving it both groove which picks up and holds your sauce and a dimple which makes it cook quicker and more evenly. What I am really after is a mizythra sauce that a local italian restaurant serves with its gnocchi. I came away with a sticky, chunky mess. I think I went wrong in not cooking the potatoes long enough as they released a tremendous amount of moisture which contributed to both the stickiness and chunkiness.
Does that sound right? Would you say making sure the potatoes are cooked through and dried out is one of the most important steps?
Better than I have had in any restaurant. I browned them in butter after boiling them and they developed an amazing thin and crispy crust like a potsticker. Just tried making authentic gnocchi, and it was honestly one of the biggest food fails of my life! Ended up juts being disappointing, mushy slops of potato. All I was left with was a messy kitchen, no lunch and that feeling you talked about at the beginning of your post- uselessness!!! This prompted me to check out smitten kitchen to see if you had a better recipe- and oh yes you definitely do!
Could this recipe be made with potato flour instead of regular flour? A couple of things I learned years ago from trying home-made taro fritters is that the dryer dough makes a real difference in whether or not the fool things skitter to pieces on the surface of the water. If the test batch falls apart, or is otherwise too heavy, try solidly freezing the rest, uncovered, for a couple of days. It might help salvage what would otherwise eventually get thrown out.
Anybody have a recipe for taro fritters with all those delightful crunchies on the outside? Mine always came out smooth. Good, but smooth. Hope this helps. I tried making this tonight and it just turned out… wrong. The gnocchi tasted really overly potatoe-y and the texture was a weird combination of mushy and stringy like hash browns. Any ideas what could have gone wrong? Also, the dough was falling apart when kneaded it.
I just finished making a batch of these. I followed the directions exactly except that I did use Yukon Gold potatoes, then saw the comment you just posted about Russets being best!
Thank you so much! I finally got up the courage to make these. What took so long?!?! They are easy and delicious! I experimented and boiled a few, pan fried a few, and boiled and then lightly browned a few. I like that this recipe gives people options to use either a potato ricer or grater.
Best gnocchi I ever had so far. The recipe makes about 4 small bowls but is very easy to double. I just love gnocchi and was so excited when I found this recipe on your blog! I have tried making gnocchi with a grater before but the recipe involved boiling the potatoes and it was a messy disaster.
Your recipe using baked potatoes worked perfectly! The gnocchi were incredible — so light, pillowy and delicious!
My husband who is not usually a gnocchi fan loved them so much he has requested I make them again! Thank you so much for your blog, I check in daily to be inspired by your unique recipes and beautiful photos! I Cannot make Pancakes! My version of Gnocchi includes baked riced potatoes, and potato starch 2 parts potato to 1 part starch.
The potato starch adds a chewy texture that my family loves. I do not use eggs as it make the gnocchi heavy. Just add just enough water to make a dough. Thank you for the hint. Yeah it worked!!! I found that the grating the baked potato method is a lot quicker if I cut the baked potato in half with the skin still on.
Then I hand smashed the grated potato some more with a potato smasher. Thank you, thank you! At least now I can try your grater trick! I have made this gnocchi recipe many, many, many times and every time it has worked out perfectly. I love gnocchi and I love this recipe! Thanks Deb for sharing such fabulous recipes.
These were SO incredibly delicious! Inspired by seeing the movie Unbroken this weekend. I checked with Chef Google and turned up several other possible uses: 1 Run your eggs through for egg salad. Another website says: Use it to rice sweet potatoes or pumpkin the next time you make a pie. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer.
Baked squash can be passed through the ricer before you butter it and bring it to the table. You can speed up your tomato sauce by pressing seeded tomatoes through the ricer, and as a bonus, the skin stays behind. Make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds.
I totally get how you felt about making gnocchi. I am a gardener who likes to start things from seed. So there you have it. I actually hope that people will come by and leave a ton of zucs on my porch, but no one ever has. Great recipe and instructions! And failing at something so time consuming is a wretched disappointment. These were heavenly! I made this with steamed Yukon gold potatoes.
It was my first time making gnocchi and they came out perfect, light and pillowy and so much better than any store bought gluey gut bombs. Thanks for the easy to follow recipe! How do you cook the gnocchi out of the freezer? Cooking these fresh worked wonderfully for me on the first night, but the next day when my parents road tripped two days to see me the left over gnocchi for their dinner fell apart : I had assumed, based on another recipe that I used once but the dough was too sticky, so I looked for another that their explanation would be fine… Freeze raw gnocchi, go from the freezer straight to the boiling salt water.
But this recipe fell apart when I did that. It became absolute mush. What do you think went wrong? Just make sure you cook it through. When you grate them, do you try to soak up the liquid or just add flour right after? And do you think a food processor grater could be used instead of a handheld?
We went out to dinner a week ago and had the most amazing gnocchi dish with pesto, so we decided to try and make it again. Alas, all recipies called for ricer. I ordered one on Amazon, but am impatient so found this recipe. Shredded baked potatoes as described. Typically, I boil them whole in their jackets, until I can easily pass a knife through.
I let them cool cutting them in half helps remove skin, and then grate them on the large side of the grater. They look like little pillows. Sometimes they look as if someone poked a finger into the little pillow which helps hold the sauce.
Most of the time, I serve the gnocchi con burro e salvia sage and butter with a couple dashes of white pepper.
0コメント