Homemade Gnocchi – one does not need to buy ready-made!
Pane-Bistecca
Our group of #wirrettenwaszurettenist “rescues” ready-made potato meals this month! Homemade gnocchi is one of them, because you can buy them everywhere in the freezers and refrigerators of supermarkets. Sure, the store-bought ones are cooked faster, but do you know what’s in them?
For example, one product has: Mashed potatoes (63%) (water, potato flakes), durum wheat semolina (32%), potato starch (3%), sea salt, rice flour, turmeric, tomato powder. Not so bad at all!
Another: mashed potatoes (80%), potato starch, potato flakes, emulsifiers, citric acid, diglycerides, fatty acids, antitoxins, sodium sulfite, spices, flavorings, rice and wheat flour, salt, preservatives, sorbic acid, acidity regulator, lactic acid. Hmm… sounds already not so good!
I prefer to make mine myself!
Again, I thank the hardworking moderators of this group, Britta from Britta’s Kochbuch and Tamara from Cakes, Cookies and more and Britta’s husband Martin who provides our links internet friendly.
For example, one product has: Mashed potatoes (63%) (water, potato flakes), durum wheat semolina (32%), potato starch (3%), sea salt, rice flour, turmeric, tomato powder. Not so bad at all!
Another: mashed potatoes (80%), potato starch, potato flakes, emulsifiers, citric acid, diglycerides, fatty acids, antitoxins, sodium sulfite, spices, flavorings, rice and wheat flour, salt, preservatives, sorbic acid, acidity regulator, lactic acid. Hmm… sounds already not so good!
I prefer to make mine myself!
Again, I thank the hardworking moderators of this group, Britta from Britta’s Kochbuch and Tamara from Cakes, Cookies and more and Britta’s husband Martin who provides our links internet friendly.
Ingredients
1.5 kg soft boiling Potatoes as for mashed potatoes
approx. 600-800 g Flour
Instructions
1
Step 1
Boil the potatoes in their skins until very soft, let cool only slightly. Then peel and mash with a potato ricer or in a passe-vite.
2
Step 2
Now immediately mix with a little flour with a dough scraper and knead. Add more and more flour and knead until a non-sticky, homogeneous dough is formed. The less flour you knead in, the better, but the dough should not fall apart during cooking. Be careful, the potatoes can still be quite hot at the beginning!
3
Step 3
Once the dough can be formed into a ball and no longer sticks, finger-thick rolls can be formed. Now cut these into pieces about 1.5 cm long and roll over a fork, this gives the traditional notches. There are now also wooden boards with grooves, they are much easier to roll. Place on a floured cloth or work surface.
4
Zuletzt
Cook the gnocchi in plenty of salted water, one portion at a time. Once they float to the top, they are cooked.
Notes
Serve with any sauce, Tomato Sauce, Bolognese Sauce or Gorgonzola Sauce. Or you fry some garlic, add cherry tomatoes and season them, then add the cooked gnocchi and cook them briefly. Tastes great!
- Brittas Kochbuch – Backofenkartoffel mit Spinat und Krabben
- Cakes, Cookies and more – Kartoffelgerichte
- Brotwein – Bratkartoffeln aus gekochten Kartoffeln
- Anna Antonia-Herzensangelegenheiten – Baked Potatoes
- Pane-Bistecca – Selbstgemachte Gnocchi-Kartoffelgerichte
- Cahama – Würziges Kartoffelgratin
