"Gnocchi in Gold and Butter sauce" recipe

“Gnocchi in Gold and Butter sauce” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Total Cost: UK/£ 4,64*

Cost/portion: UK/£ 1,16*

Utensils you will need

Two small bowls
One pestle and mortar
One zester or cheese grater
One chopping board
One spatula
One 6-8lt saucepan
One frying pan
One ladle
One steamer
One kneading board
One large bowl
One skimmer

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (5 Rating)

Ingredients

  • Potatoes - 1kg

  • Black pepper corns - 3gr

  • Parmigiano cheese - 70gr

  • Butter - 40gr [part 1 of 2]

  • Shallots - two large

  • Tomato passata - 400gr

  • Salt - 2gr

  • Plain flour - 100gr

  • Plain flour - 50gr

  • Butter - 20gr [part 2 of 2]

  • Water - 5lt

  • Salt - 50gr

Instructions

  • 1.
    Steaming the potatoes

    • Potatoes - 1kg

      Thoroughly wash the potatoes from any residual trace of soil. Arrange them evenly on the steamer’s tray and let them steam till perfectly cooked checking them form time top time with a fork or a toothpick (step 1 - pic).
      Steamed potatoes work perfectly for gnocchi as the steam will not wet their meat excessively. As an alternative, you can bake them or even microwave them if you are in a hurry. Boiling them is the traditional method, but it adds a lot of water to the dough, requiring a larger amount of flour for kneading. The gnocchi will so become hard and rubbery.

  • 2.
    Grating the cheese and putting the water to boil

    • Water - 5lt
    • Black pepper corns - 3gr
    • Parmigiano cheese - 70gr

      When the potatoes are about to be ready, put the saucepan with the water on a high heat (step 2 - pic. A).
      Finely crush the black pepper with pestle and mortar, then finely grate the Parmigiano cheese with a zester or a grater. Set aside (step 2 - pic. B).

  • 3.
    Preparing the butter and tomato sauce

    • Butter - 40gr [part 1 of 2]
    • Shallots - two large
    • Tomato passata - 400gr
    • Salt - 2gr
    • The crushed black pepper

      With a paring knife, cut off the top end of the shallots and clean their roots. Peel off their tunics and halve them. Put the frying pan on a gentle low heat with 40gr of butter and the halved shallots (step 3 - pic. A).
      Let the butter melt gently for about 15 minutes at the minimum heat possible: it must not burn and shallots must not brown. Then, when butter has melted, add the tomato passata (step 3 - pic. B).
      Season with salt and black pepper and let the sauce heat over a gentle and very low heat, stirring from time to time: it will need to barely simmer (step 3 - pic. C).

  • 4.
    Kneading the gnocchi dough

    • The cooked potatoes
    • Plain flour - 100gr
    • Plain flour - 50gr

      Squeeze the potatoes through a ricer directly on the kneading board (pealing is optional as the ricer will separate the skins anyway)(step 4 - pic. A).
      Spread them at the centre of the board and let them to chill almost completely (step 4 - pic. B).
      Meanwhile, weigh the two parts of flour and leave them in two separate bowls (step 4 - pic. C).
      Sprinkle a handful of flour (from the 100gr bowl) on top of the mashed potatoes (step 4 - pic. D).
      With a scraper or a dough cutter fold the potatoes from the outer edge to the centre, mixing the two ingredients without pressing or working the dough (step 4 - pic. E).
      Keep adding the flour gradually, then start pressing the mixture gently from the outside to the centre. If the dough still tends to stay crumbly and doesn't keep together, gradually add the remaining flour while folding the dough a few times, then shape it into a smooth loaf (step 4 - pic. F).
      The more you work the dough the more the potato starch will get stressed giving back its water and wetting the dough. So it is essential that you work the dough quickly or the excess of flour will make the gnocchi heavy and rubbery.

  • 5.
    Shaping the gnocchi

    • The gnocchi dough
    • The dough cutter
    • One fork (or a cheese grater)

      Put the dough ball on a side of the board and scrape the centre of the board from any residual dough and flour. Then, wash and clean the blade of the scraper for further use. Cut the dough loaf longwise into four or five pieces and dust them very lightly with flour if needed (step 5 - pic. A).
      Dust lightly again the centre of the board and roll one piece of dough into a 2cm thick cylinder (step 5 - pic. B).
      Quickly shape a second cylinder and put it aside the other and cut off their pointed ends: you can work them again with the rest of the dough (step 5 - pic. C).
      Cut the cylinders into 2x2cm piece: they will look like small little pillows (step 5 - pic. D).
      Dust them immediately and lift them with the scraper so the flour will keep them apart, move them to a side and dust them again if needed. Make sure they don't stick to each other (step 5 - pic. E).
      In the same way, roll and cut the rest of the dough.

  • 6.
    Wrinkling and hollowing the gnocchi

    • The gnocchi
    • One fork or a cheese grater

      This operation will give your gnocchi the property of gripping the sauce with which they will be dressed and to hold it in a central cavity, so that every bite will be perfectly balanced in tastes and textures. Holding up the fork with one hand , place one gnocchi at the base of the prongs with the two cuts facing outside. Slide the gnocchi down to the end giving a light pressure which will both wrinkle its external face and create a rounded hollow at its centre (step 6 - pic. A).
      Repeat this with all gnocchi, keep them dusted and make sure they do not overlap and stick to each other. From time to time, you can lift them with the scraper to dust them better (step 6 - pic. B).
      Them, move them to a dusted tray when it’s time to bring them to the saucepan for boiling.

  • 7.
    Salting the water and preparing the sauce

    • The boiling water
    • Salt - 50gr
    • The sauce
    • The grated Parmigiano cheese - about half of it
    • Butter - 20gr [part 2 of 2]

      Salt the water and make sure it does simmer gently: it must not boil too havvily, otherwise it will brake the gnocchi (step 7 - pic. A).
      Take out the shallots form the suace (step 7 - pic. B).
      Put the sauce into a large bowl and add half of the grated cheese and the butter, which meanwhile should have gain a creamy consistancy, so it will melt easily with the heat of the sauce (step 7 - pic. D).

  • 8.
    Boiling the gnocchi and binding them to the sauce

    • The wrinkled gnocchi
    • The sauce in the bowl
    • The remaining Parmigiano cheese

      Drop half of the gnocchi (two portions) into the simmering water. They will fall on the bottom and stay there for about one minute of even less. Then, one by one, they will come to the surface (step 8 - pic. A).
      Let all the gnocchi come up, them collect them with a skimmer, let the water drain as much as possible, then move the gnocchi to the bowl (step 8 - pic. B).
      The gnocchi must float only for about 20 or 30 seconds, that’s why it’s better to boli them a few at a time. Shake the bowl lightly to coat the gnocchi with the sauce: this will prevent them from sticking to each other while you boil the rest. Serve the gnocchi with a generous handful of cheese on top.

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Instructions

  • 1.
    Steaming the potatoes

    • Potatoes - 1kg

      Thoroughly wash the potatoes from any residual trace of soil. Arrange them evenly on the steamer’s tray and let them steam till perfectly cooked checking them form time top time with a fork or a toothpick (step 1 - pic).
      Steamed potatoes work perfectly for gnocchi as the steam will not wet their meat excessively. As an alternative, you can bake them or even microwave them if you are in a hurry. Boiling them is the traditional method, but it adds a lot of water to the dough, requiring a larger amount of flour for kneading. The gnocchi will so become hard and rubbery.

  • 2.
    Grating the cheese and putting the water to boil

    • Water - 5lt
    • Black pepper corns - 3gr
    • Parmigiano cheese - 70gr

      When the potatoes are about to be ready, put the saucepan with the water on a high heat (step 2 - pic. A).
      Finely crush the black pepper with pestle and mortar, then finely grate the Parmigiano cheese with a zester or a grater. Set aside (step 2 - pic. B).

  • 3.
    Preparing the butter and tomato sauce

    • Butter - 40gr [part 1 of 2]
    • Shallots - two large
    • Tomato passata - 400gr
    • Salt - 2gr
    • The crushed black pepper

      With a paring knife, cut off the top end of the shallots and clean their roots. Peel off their tunics and halve them. Put the frying pan on a gentle low heat with 40gr of butter and the halved shallots (step 3 - pic. A).
      Let the butter melt gently for about 15 minutes at the minimum heat possible: it must not burn and shallots must not brown. Then, when butter has melted, add the tomato passata (step 3 - pic. B).
      Season with salt and black pepper and let the sauce heat over a gentle and very low heat, stirring from time to time: it will need to barely simmer (step 3 - pic. C).

  • 4.
    Kneading the gnocchi dough

    • The cooked potatoes
    • Plain flour - 100gr
    • Plain flour - 50gr

      Squeeze the potatoes through a ricer directly on the kneading board (pealing is optional as the ricer will separate the skins anyway)(step 4 - pic. A).
      Spread them at the centre of the board and let them to chill almost completely (step 4 - pic. B).
      Meanwhile, weigh the two parts of flour and leave them in two separate bowls (step 4 - pic. C).
      Sprinkle a handful of flour (from the 100gr bowl) on top of the mashed potatoes (step 4 - pic. D).
      With a scraper or a dough cutter fold the potatoes from the outer edge to the centre, mixing the two ingredients without pressing or working the dough (step 4 - pic. E).
      Keep adding the flour gradually, then start pressing the mixture gently from the outside to the centre. If the dough still tends to stay crumbly and doesn't keep together, gradually add the remaining flour while folding the dough a few times, then shape it into a smooth loaf (step 4 - pic. F).
      The more you work the dough the more the potato starch will get stressed giving back its water and wetting the dough. So it is essential that you work the dough quickly or the excess of flour will make the gnocchi heavy and rubbery.

  • 5.
    Shaping the gnocchi

    • The gnocchi dough
    • The dough cutter
    • One fork (or a cheese grater)

      Put the dough ball on a side of the board and scrape the centre of the board from any residual dough and flour. Then, wash and clean the blade of the scraper for further use. Cut the dough loaf longwise into four or five pieces and dust them very lightly with flour if needed (step 5 - pic. A).
      Dust lightly again the centre of the board and roll one piece of dough into a 2cm thick cylinder (step 5 - pic. B).
      Quickly shape a second cylinder and put it aside the other and cut off their pointed ends: you can work them again with the rest of the dough (step 5 - pic. C).
      Cut the cylinders into 2x2cm piece: they will look like small little pillows (step 5 - pic. D).
      Dust them immediately and lift them with the scraper so the flour will keep them apart, move them to a side and dust them again if needed. Make sure they don't stick to each other (step 5 - pic. E).
      In the same way, roll and cut the rest of the dough.

  • 6.
    Wrinkling and hollowing the gnocchi

    • The gnocchi
    • One fork or a cheese grater

      This operation will give your gnocchi the property of gripping the sauce with which they will be dressed and to hold it in a central cavity, so that every bite will be perfectly balanced in tastes and textures. Holding up the fork with one hand , place one gnocchi at the base of the prongs with the two cuts facing outside. Slide the gnocchi down to the end giving a light pressure which will both wrinkle its external face and create a rounded hollow at its centre (step 6 - pic. A).
      Repeat this with all gnocchi, keep them dusted and make sure they do not overlap and stick to each other. From time to time, you can lift them with the scraper to dust them better (step 6 - pic. B).
      Them, move them to a dusted tray when it’s time to bring them to the saucepan for boiling.

  • 7.
    Salting the water and preparing the sauce

    • The boiling water
    • Salt - 50gr
    • The sauce
    • The grated Parmigiano cheese - about half of it
    • Butter - 20gr [part 2 of 2]

      Salt the water and make sure it does simmer gently: it must not boil too havvily, otherwise it will brake the gnocchi (step 7 - pic. A).
      Take out the shallots form the suace (step 7 - pic. B).
      Put the sauce into a large bowl and add half of the grated cheese and the butter, which meanwhile should have gain a creamy consistancy, so it will melt easily with the heat of the sauce (step 7 - pic. D).

  • 8.
    Boiling the gnocchi and binding them to the sauce

    • The wrinkled gnocchi
    • The sauce in the bowl
    • The remaining Parmigiano cheese

      Drop half of the gnocchi (two portions) into the simmering water. They will fall on the bottom and stay there for about one minute of even less. Then, one by one, they will come to the surface (step 8 - pic. A).
      Let all the gnocchi come up, them collect them with a skimmer, let the water drain as much as possible, then move the gnocchi to the bowl (step 8 - pic. B).
      The gnocchi must float only for about 20 or 30 seconds, that’s why it’s better to boli them a few at a time. Shake the bowl lightly to coat the gnocchi with the sauce: this will prevent them from sticking to each other while you boil the rest. Serve the gnocchi with a generous handful of cheese on top.

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"Gnocchi in Gold and Butter sauce" recipe
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