Přestože tento recept zahrnuje omáčku z pesto, můžete také podávat noky s máslem a sýrem, pomodoro omáčkou nebo ragu. Z knihy Lucinda’s Rustic Italian Kitchen od Lucindy Scala Quinn (Wiley). Chcete-li připravit tak, jak je vidět na Mad Hungry TV, vypněte peso na omáčku z hovězí bracioly.
This recipe includes pesto sauce, but you can also serve gnocchi with butter and cheese, pomodoro sauce, or ragu. From the book Lucindas Rustic Italian Kitchen by Lucinda Scala Quinn (Wiley). To prepare it as seen on Mad Hungry TV, switch the pesto for beef braciola sauce. Source: Mad Hungry, December 2010. Makes 6 servings. Yield:
Ingredients:
Gnocchi 3 high-quality Idaho potatoes, washed and dried 2 cups all-purpose flour 1 tablespoon coarse salt
Pesto 2 cups fresh basil leaves, stems removed, cleaned and dried 2 cloves garlic, minced 1/4 cup pine nuts 1/4 cup freshly grated Parmesan cheese 1 teaspoon salt Freshly ground black pepper 1/3 cup extra-virgin olive oil
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. 2. Prick the potatoes lightly with a fork in several places. Place it directly on the rack and cook until completely dull, about 1 hour. When it is cool enough to handle, scoop out the flesh and pass it through a potato ricer to achieve a very fine and light texture. Spread it out on a baking sheet and let it cool completely (very important). 3. In a mixing bowl, combine 1 3/4 cups of flour and salt. Slowly mix the flour mixture into the potatoes, combining completely with your hands until the dough pulls away from your hands and feels like pizza dough. Add flour as needed to achieve the desired consistency. 4. Sprinkle flour on a clean work surface. Divide the dough into several pieces and roll out into cigar-sized pieces. Cut each “cigar” into 1-inch pieces. To make gnocchi, dip a fork into flour, then lay the tip on a piece of dough. Apply medium pressure, gently rolling the gnocchi towards you with the fork and gradually releasing pressure as you rotate until your fingers are completely released. Repeat with each piece of dough and place the gnocchi on a floured surface as it is completed. The pieces should resemble small balls with a cup in the middle. 5. Place a large pot of water on the stove to boil. When boiling, add a large amount of salt. Add about 8 gnocchi to the water at a time and cook until they return to the surface of the
27.04.2023 @ 04:48
This recipe includes pesto sauce, but you can also serve gnocchi with butter and cheese, pomodoro sauce, or ragu. From the book Lucindas Rustic Italian Kitchen by Lucinda Scala Quinn (Wiley). To prepare it as seen on Mad Hungry TV, switch the pesto for beef braciola sauce. Source: Mad Hungry, December 2010. Makes 6 servings. Yield:
Ingredients:
Gnocchi
3 high-quality Idaho potatoes, washed and dried
2 cups all-purpose flour
1 tablespoon coarse salt
Pesto
2 cups fresh basil leaves, stems removed, cleaned and dried
2 cloves garlic, minced
1/4 cup pine nuts
1/4 cup freshly grated Parmesan cheese
1 teaspoon salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Prick the potatoes lightly with a fork in several places. Place it directly on the rack and cook until completely dull, about 1 hour. When it is cool enough to handle, scoop out the flesh and pass it through a potato ricer to achieve a very fine and light texture. Spread it out on a baking sheet and let it cool completely (very important).
3. In a mixing bowl, combine 1 3/4 cups of flour and salt. Slowly mix the flour mixture into the potatoes, combining completely with your hands until the dough pulls away from your hands and feels like pizza dough. Add flour as needed to achieve the desired consistency.
4. Sprinkle flour on a clean work surface. Divide the dough into several pieces and roll out into cigar-sized pieces. Cut each “cigar” into 1-inch pieces. To make gnocchi, dip a fork into flour, then lay the tip on a piece of dough. Apply medium pressure, gently rolling the gnocchi towards you with the fork and gradually releasing pressure as you rotate until your fingers are completely released. Repeat with each piece of dough and place the gnocchi on a floured surface as it is completed. The pieces should resemble small balls with a cup in the middle.
5. Place a large pot of water on the stove to boil. When boiling, add a large amount of salt. Add about 8 gnocchi to the water at a time and cook until they return to the surface of the