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Homemade potato gnocchi can be made from fresh potatoes or from dehydrated potato flakes. Store-bought gnocchi is also a wonderful option for an easy dinner with endless flavor combinations.
A potato ricer is the best tool for gnocchi, this allows for light and fluffy potato pulp in which your gnocchi will be made from. Potato ricers don’t compact the potato flesh, they keep it light and airy unlike mashers, food processors, food mills, and stand mixers. Potato ricers can be found online at home goods stores and kitchen supply outlets.
Make them ahead of time. Gnocchi can be a little prep intensive, but once you get in a grove you can make a lot. Thankfully once cooked they freeze beautifully. We recommend after cooking them, that they be shocked by plunging in cold water and then drained on paper towels before transferring to a lightly oiled baking sheet and then freezing them. Once frozen they can be transferred to a freezer bag and used whenever you like. All they need at that point is to be reheated. Place them in simmering water for 3-4 minutes before adding them to a sauce.
Russets make for really light and fluffy gnocchi, but they can tend to have a relatively low amount of potato flavor. Yellows work well for gnocchi but the water content tends to be a little higher. We recommend an even blend of both if using fresh potatoes. Ultimately our top recommendation is to use dehydrated potato flakes. Using a Dehy potato allows you to control the amount of moisture in the dough, resulting in pillowy, light, and easy-to-make gnocchi.
This super light and fluffy gnocchi is easy to make with six simple ingredients.
Do not boil gnocchi, instead simmer/poach them. Aggressively boiling these delicate dumplings may cause them to absorb too much water or even worse cause them to be torn apart by the convection of the water in the pot. As soon as they float they can be removed from the simmering water.
The ridges in gnocchi can be made with the tines of a fork if a gnocchi board isn’t available. Also the ridges, while they serve a purpose, don’t necessarily need to be there. Simply rolling the gnocchi into little balls will suffice.
Eggs don’t need to be used but they add richness and flavor.
Be careful not to over knead the dough, doing so will make the gnocchi tough and rubbery.
Salt the water, not the dough. In most dough salt is a vital part of the recipe. In gnocchi however, adding salt can make the gnocchi tough. Instead, salt the water to impart flavor in the dough.
See how firefighter Todd Barron prepares his delicious potato gnocchi.
Light and pillowy potato dumplings, use these in soups, stews, or in place of pasta with your favorite sauce.