Gnocchi

Innihald

• • 1 kg kartöflur

  • 1 egg

  • ca. 100 g hveiti - Má ekki sleppa, glúten lím. Meira ef kartöflur eru mjöllitlar

  • 1 kúfuð tsk Maldon salt

  • 1 kúfuð tsk+ Pipar

Aðferð

• • Sjóða kartöflur

  • Flysja þær (nema ef nýjar, flusið þunnt og góður mixer)

  • Pressa í músarpressu (eða nota mixer, virkar fínt í góðum mixer)

  • Dreifa salti, pipar og eggi yfir og hræra vel saman með höndunum eða litlum hörðum spaða - Allt í mixer

  • Hræra síðan hveitinu samanvið, kannski í þremur skömmtum. Deigið á að verða þannig að hægt sé að hnoða úr því sívalar lengjur á þykkt við putta án þess að það brotni í sundur. 

  • Skera lengjurnar í bita 

Við rúllum alltaf gnocchi bitana aðeins eftir skurð, þeir eru skemmtilegri kringlóttir en hefur engin áhrif á bragðið :)

Setja kúlurnar á grillbakka og frysti þannig til að þeir festist ekki saman. Tek þá svo af bakkanum og set í poka og loka vel. Það geymist miklu lengur en 3 mánuði í frystikistunni!

Neðst er upphaflega uppskriftin sem ég fór eftir og hún stendur svosem að mestu. 

Það er engin þörf á einhverju passatutto, ég nota gamaldags kartöflupressu eins og mamma notaði í músina, fékk hana í gömlu búsáhaldabúðinni efst á Skólavörðustígnum, svínvirkar. 

Test this one: http://andrewcarmellini.com/recipes/the-best-gnocchi/ 

Step 1:

1 kg potatoes

1 egg

300 g flour

rock salt

pepper

olive oil

1 large saucepan

1 passatutto

1 flexible knife

1 wooden spoon

1 colander

1 tea towel

1 large tray or plate

1 sieve

1 teaspoon

Step 2:

Boil the potatoes

Place 1 kilogram of unpeeled potatoes into a large saucepan and add enough water to cover them. Place on a high heat, add 3 teaspoons of rock salt, then leave to boil. 

WARNING 

Don't put the potatoes into the pan once the water is boiling, this will cause the skin to split, and make the potatoes soggy. 

When the potatoes are tender, after about 20 minutes of boiling, turn the heat off and tip them into a colander to drain. 

To protect your hands use a tea towel to hold the potatoes as you peel away the skins with a knife. 

Pass the still hot potatoes through a passatutto. This method is recommended as air gets trapped in the potatoes making for a lighter gnocchi. If you don't have one you can, of course, use a masher but the end result won't be as good

Step 3:

Add the egg and flour

Add 2 generous pinches of salt and a pinch of pepper. Crack the egg and stir in quickly before the temperature of the potato cooks it. Add 2 handfuls of the 300 grams of 00 flour. And mix until it's all absorbed

Step 4:

Form a dough

Turn the potato onto a wooden surface and tip the rest of the flour on top. Use your hands to mix it together. After a minute or two it will form into a dough. Knead lightly. When it reaches a pliable consistency, it's ready

Step 5:

Form the gnocchi

Sprinkle the surface with flour. Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 centimetres thick. Use a flexible knife to cut off 2 centimetre pieces. Slice off another fist sized piece and repeat until you have used all of the dough. Work quickly, the dough should still be warm. 

Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.

Step 6:

Cook

Fill a large pan with water and add 3 teaspoons of rock salt. Place over a high heat, put on the lid, and bring to the boil. 

Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook. 

HANDY HINT 

The cooked gnocchi can be stored in the fridge for 2 to 3 days. 

It can also be frozen for up to 3 months. Cook from frozen for 6-7 minutes in boiling water. 

When the gnocchi have all bobbed to the surface, they're ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle over a little oil and give the tray a shake. 

Stir the gnocchi into a warm sauce of your choice. Try VideoJug 'How to Make a Sausage and Porcini Sauce'. As a final touch you can grate a little Pecorino cheese over the top. This dish works exceptionally well with a rosé wine.