Cookbook:Gnocchi
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| Category | Pastas |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Gnocchi are a class of small Italian dumplings sometimes considered a type of pasta.[1][2][3] They can be homemade or purchased commercially.
Characteristics
editGnocchi are small lumps of dough, often cylindrical and about 1 inch (2.5 cm) long.[4][5] The dough is typically made of wheat flour, with different varieties containing potatoes, ricotta, semolina, and/or eggs.[1][4][5] Potato gnocchi are the most common globally.[1][3] To shape gnocchi, the dough is usually formed into thin ropes before cutting into small pieces.[4] The pieces may then be further shaped by pressing, cutting, and rolling.[2][3] One classic style involves using a grooved tool to press lines into the dough pieces.[3]
Generally speaking, the ideal (potato-based) gnocchi are firm enough to hold together when cooked but not toothsome or pasty.[5] Individuals may have specific preferences. Some argue that the grooves are necessary and important for holding sauce, while others have no strong preference.
A few styles of gnocchi exist in addition to the principal varieties. So-called "Roman" gnocchi are made much like cooked polenta; once the dough is firm, it is cut into rounds, layered, and baked like a gratin.[1] For those seeking low-carbohydrate versions, gnocchi made from riced cauliflower may be an option.[1] Gluten-free options may also be available.
Selection and storage
editGnocchi may be purchased commercially or made from scratch.[3][4] When purchasing fresh gnocchi, make sure they look fresh and have no off-color grey appearance.[2] Ideally they should not be sticking to each other.[2] Fresh gnocchi will keep for a couple days, covered, in the refrigerator.[4] They can also be frozen in air-tight containers or bags for long-term storage.[4]
Techniques
editMaking fresh gnocchi is considered somewhat of an art, as changing variables make it necessary for the cook to adapt when making the dough.[6]
Potatoes
editThe first variable when making classic potato gnocchi is, of course, the potatoes. The general rule when making gnocchi is to have as little water in the potato as possible, since more water means more flour and more gumminess.[6] As a result, the typical recommendation is to use high-starch, low-water potatoes like Russets.[1][6] You can use waxier potatoes like Yukon Gold, but they can be fickle, and you're better off using starchy varieties until you're comfortable with the process.[6] Older potatoes tend also to be better, since they lose water with age.[6]
Keeping with the recommendation to reduce the water content, it's best to cook the potatoes by baking rather than boiling,[6] which won't drive off any moisture at all. A good method is to bake them on a rack until they are tender and cooked all the way through.[6] As soon as you remove them from the oven, slice the potatoes in half length-wise, and let them cool cut-side up just until they are cool enough to handle; this allows them to release moisture through steam.[1][6]
Once the potatoes are cool enough to handle but still hot, remove the skins and run the potato through a ricer or coarse sieve.[1][6] Don't mash them, as this can leave lumps and make the potato excessively gluey.[6] A good trick is to rice the potatoes directly onto your work surface in an even layer and let them cool completely, thus releasing even more moisture through steam.[6] You can then proceed to mixing the dough.
Preparing the dough
editIn order to further prevent a gummy texture, you'll want to work the flour in with a light touch. One way to do this is by sifting the flour over the potatoes and cutting it in with a bench scraper or pastry cutter until it's fairly incorporated but still somewhat "crumbly".[6] Once this is accomplished, you can use your bench scraper to gently fold the dough over itself a few times until it's cohesive enough and all the flour is incorporated.[6] Note that you may not want to use all the flour called for by a recipe—start with half, then incorporate more gradually during the folding process until you achieve the correct texture. This will take time to master. You want the dough to hold together but be dry to the touch and not too sticky.[1] Do not knead the dough like bread dough—this will produce a dense, stodgy texture.[1][6]
To egg or not to egg?
editSome gnocchi recipes include egg yolk. This makes the dough yellow, with a hint more flavor, and it is easier to work with than a dough without egg. However, it also makes the gnocchi denser and chewier.[6] Whether or not you choose to include eggs will depend on your skill and your preferences.[6]
Use
edit
Gnocchi are prepared much like pasta and can be simply boiled in salted water until they float to the surface and are cooked through—usually for only a handful of minutes when fresh.[2][3][4] They may be served with a variety of sauces or baked into a gratin or casserole.[3][4]
Recipes
editReferences
edit- ↑ a b c d e f g h i j "How to Make Gnocchi". Allrecipes. Retrieved 2024-09-15.
- ↑ a b c d e "Gnocchi | Good Food". www.bbcgoodfood.com. Retrieved 2024-09-15.
- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h "Gnocchi". La Cucina Italiana. 2019-07-22. Retrieved 2024-09-15.
- ↑ a b c Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e f g h i j k l m n o p "Light and Tender Potato Gnocchi With Sage-Butter Sauce Recipe". Serious Eats. Retrieved 2024-09-15.