No edit summary |
mNo edit summary |
||
(10 intermediate revisions by 5 users not shown) | |||
Line 1: | Line 1: | ||
{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
||
− | ==Description== |
||
− | |||
− | |||
[[Image:gnocchi1.jpg|right|GNOCCHI]] |
[[Image:gnocchi1.jpg|right|GNOCCHI]] |
||
− | + | ==Ingredients== |
|
− | *2 lb white |
+ | * 2 lb long white potatoes |
− | *1 [[egg]] |
+ | * 1 [[egg]] |
− | *1 tablespoon [[margarine]] |
+ | * 1 tablespoon [[margarine]] |
− | *1 tablespoon [[salt]] |
+ | * 1 tablespoon [[salt]] |
− | *3 tablespoon grated [[Parmesan cheese]] |
+ | * 3 tablespoon grated [[Parmesan cheese]] |
− | *6 tablespoon [[all-purpose flour]] |
+ | * 6 tablespoon [[flour|all-purpose flour]] |
− | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
− | ===Other Links=== |
||
− | |||
− | ==See also== |
||
⚫ | |||
− | [[Category: Brazilian Vegetarian]] |
||
⚫ | |||
− | [[Category:Vegetarian]] |
||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
⚫ | |||
− | + | [[Category:Brazilian Vegetarian]] |
|
− | [[Category: |
+ | [[Category:Long white potato Recipes]] |
⚫ | |||
− | [[category:Steamed Long white potato Recipes]][[category:Long white potato Side Dish Recipes]] |
||
− | [[ |
+ | [[Category:Gnocchi Recipes]] |
− | [[category:flour Recipes]] |
||
⚫ | |||
− | [[category:margarine Recipes]] |
||
− | [[category:gnocchi Recipes]] |
||
− | [[category:Potato Recipes]] |
||
− | [[category:water Recipes]] |
||
− | [[category:rice Recipes]] |
||
− | [[category:salt Recipes]] |
||
− | [[category:egg Recipes]] |
||
− | [[category:Cheese Recipes]] |
Latest revision as of 06:55, 17 February 2020
Ingredients
- 2 lb long white potatoes
- 1 egg
- 1 tablespoon margarine
- 1 tablespoon salt
- 3 tablespoon grated Parmesan cheese
- 6 tablespoon all-purpose flour
Directions
- Place potatoes in a pressure cooker with enough water to cover.
- Close pressure cooker and put in medium heat.
- Cook for 5 minutes after the regulator starts to blow steam or until tender.
- Peel potatoes and rice them using a potato ricer.
- Place riced potatoes in a large bowl and refrigerated for at least 3 hours (better if refrigerated overnight).
- Combine into the refrigerated riced potatoes the egg, margarine, salt, grated cheese and mix well while adding the flour just enough to keep mixture from sticking.
- Roll the dough on a lightly floured surface into a rope ¾-inch thick and cut into 1-inch long pieces.
- Press each piece with a fork to create a pattern and slight indentation that will hold the sauce when served.
- Boil the gnocchi in batches in plenty of salted water.
- The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve.