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9 September, 2013

G for Gnocchi

Posted in : Basil, Blogging Marathon, Butter, Cheese, Cook Book Series, Garlic, Marjoram, Olive oil, Pasta, Red Chillies, Tomatoes, whole wheat flour on by : ArchanaPotdar Tags: , , , ,

 Gnocchi is delicious pasta made fresh with either from potatoes or choux dough. I have made mine from potatoes and absolutely no eggs. Served with New York Style Pizza Sauce it was yummy.
Gnocchi

When I mention I am making pasta my girls are all help.

So when I said I am making “Gnocchi” (pronounced as nooyokhi) they were a bit unsure about the outcome. For they had “never heard of it” but they let me watch the rolling of the pasta on the U-Tube (I did not roll it in the way it’s required is a different matter) and came down to help of course.

I had some time ago picked up the book on Pasta from the library and copied the recipes and this pasta is adapted from there.

Gnocchi 2

 Now for changes in the recipe 

I made it from potatoes and whole wheat flour, you can add 2 eggs to the potatoes if you want, but I did not and was quite pleased with the results.  Also, the original recipe called for ½  a bunch of fresh marjoram I used a tsp of dried one, the 100 grams of butter was reduced to 50 grams.

 

So here’s presenting

GNOCCHI

Serves 6

Prep time: 1 hour 15 minutes

Ingredients: 

For the dough:
  • 1 kg  potatoes

  • 2 cups/ 250g whole wheat flour

  • 1 tsp /5g salt

  • ½ tsp of  marjoram

  • 3 ½ tblspn/50g  butter

  • freshly grated parmesan

For the sauce:

  • 2 ½ cups whole tomatoes or 3 big ones
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 teaspoons garlic cloves, grated
  • 1 teaspoon dried oregano
  • Pinch red chilli flakes
  • Salt
  • 2 six inch springs fresh basil with leaves attached
  • 1 medium onion, peeled and chopped roughly

Method:

Make the sauce first:
  •  Process tomatoes and their juice in the blender or with the hand mixer until pureed to a coarse mixture no chunks larger than 1/16 of an inch. Set tomatoes aside.
  •  Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
  •  Add garlic, oregano, chilli flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
  •  Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour.
  •  Season to taste with salt.
Now, let’s make the gnocchi:
  • Boil the potatoes until soft. Peel.

  • Traditionally you rice the potatoes i.e. press the still hot potatoes through a coarse sieve on a lightly floured surface.  I grated them using the finer grater. Cool.

  •  Gradually mix the potatoes with the flour till you get a smooth homogeneous dough.  (It should not stick to your fingers).

  • Shape the dough into a flattened hemisphere.

  • Cut the dough into approx ½ in wide slices, then into strips of ½ in.

  • These strips work them into rolls on a flour coated surface. Cut them in small pieces 1/2 inch long.

  • Now shape the gnocchi.  There are 2 ways on the back of the prongs of a fork roll the ball off the fork it should be press into shape an oblong or b) shape in the dough in your hand with a little spoon. Do check the Utube for I feel my explanation is not clear.

  • Lay the prepared gnocchi next to one another on flour covered paper towels. Set aside for 15 min.

  • Boil the gnocchi boil 2 litres 8 cups of water salted. Gradually pour the gnocchi into the water and cook for 4 minutes on low heat.

  • Stir carefully from time to time to prevent sticking. As soon as they rise to surface removed with a slotted spoon. Drain well.

  • In case you are serving the gnocchi with herbs then sauté the herbs lightly in hot butter and pour over the gnocchi serve with plenty of grated parmesan. But if like me you are serving them in tomato sauce once you drain the gnocchi.  Stir the gnocchi and serve with grated parmesan.

This is a part of the Blogging Marathon we are running and this time for the entire September we have the theme alphabets and if that is not easy this is further sub-divided as  Regional, Street foods, Baked and International. This is my entry for the alphabet  G

Here is what I have been making  here till now

A Aliva che ladoo

B Baked potato

C Chana cho ras

D Drunkard’s Noodles

E Eggless Pancakes

F Fried Eggs

Do check out my other friends in the Marathon here.

Courtesy: Preeti

Courtesy: Preeti

 

Hi! First time here?

Well, then you are Most Welcome! I hope you keep coming back for more here.

If you are my regular visitor then a big Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my FaceBook page. I will be happy if you can follow me on Twitter too!

Archana

.

​Hi! First time here? You are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!    ​
 

0 thoughts on : G for Gnocchi

  • September 9, 2013 at 11:25 am

    looks so tempting.. u have made it good!!!

    Sowmya

     
  • September 9, 2013 at 5:23 pm

    Gnocchi, my kid’s favourite, he can start his day with gnocchi and finish it for dinner..He loveit that much.

     
  • September 9, 2013 at 6:20 pm

    Looks yummy. Nice to catch up with you here.

     
  • September 9, 2013 at 7:22 pm

    wow gnocchi looks delicious dear and super flavorful recipe 🙂

     
  • September 9, 2013 at 8:15 pm

    Okay this hasbeenon my to do list….yes..since the past two years..but somehow have been postponing..wondering why..thanks for the inspiration.

     
  • September 10, 2013 at 1:54 am

    nice recipe very very new to me its always great to learn new stuff thanks for sharing dear.

     
  • September 10, 2013 at 2:50 pm

    That’s a new recipe to me.. Looks awesome !

     
  • September 10, 2013 at 3:57 pm

    That’s surely done so nicely and neat..I should get around making this!..

     
  • September 10, 2013 at 4:53 pm

    Very Yummy. Would love to try the Gnocchi

     
  • September 10, 2013 at 6:57 pm

    I just have packet of store bought gnocchi..I was a little lazy to try out ..but this gravy sounds good.

     
  • September 11, 2013 at 2:10 am

    Gnocchi have come out very well.

     
  • September 11, 2013 at 10:16 am

    perfectly made, I too had made gnocchis in the past and loved the cheesy flavor….your look very tempting….

     
  • September 11, 2013 at 2:05 pm

    they have come out so well – I remember seein an eggless version on Masterchef last season !

     
  • September 12, 2013 at 12:35 am

    looks super awesome…

     
  • September 12, 2013 at 1:45 pm

    Looks very inviting Archana. I have once made gnocchi and it was a hit at home…

     
  • Sandhya Karandikar
    September 12, 2013 at 4:48 pm

    I have been wanting to do this for a long time. Always thought it would be difficult. But your recipe and post help me do away my fear. Thank you.

     
  • PJ
    September 13, 2013 at 10:39 pm

    Never tried making this at home but looking at your recipe, I surely want to try it out. Looks great Archana…

     
  • September 13, 2013 at 11:45 pm

    Never tried this recipe… look so wonderful.

     
  • September 18, 2013 at 6:51 am

    I have been wanting to make this recipe for a long time now! Really lovely!

     
  • September 19, 2013 at 7:28 pm

    Looks very tempting!!!!

     
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