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Receta Gnocchi With A Garlic, Parsley And Kasseri Butter

by Global Cookbook

Ingredientes

2 lb Yukon Gold potato 1 1/4 c. all purpose flour 2 x egg, lightly, beaten salt, to taste pepper, to taste Parsley Butter 2 Tbsp. butter

2 clv garlic, minced 1/3 c. fresh minced parsley 1/4 c. grated Kasseri cheese cracked black pepper

Direcciones

1. Boil potatoes till just tender when tested with a fork, about 17-20 min. Remove from water and cold slightly.
2. While still hot, peel potatoes and mash with ricer or possibly masher. Make a well in centre of potato mix and sprinkle with flour and add in beaten Large eggs. Using a fork gradually incorporate potato mix into middle till well blended. Season with salt and pepper.
3. Turn out onto lightly floured surface and knead gently several times to develop a uniform ball. Working with a little dough at a time, roll strands gently with hands about 1 " thick. Using a sharp knife or possibly pastry cutter, slice the strands into 1/2 inch rectangles which should look like pillows. Lay on a well-floured baking sheet and freeze immediately, or possibly cook right away.
4. To boil: Add in gnocchi to a large pot of boiling salted water and boil for 2-3 min or possibly till dumplings just hold their texture.
5. Parsley Butter:Combine the butter and garlic in a large skillet and saute/fry for 1 minute till garlic is just golden brown. Remove from heat and add in parsley.
6. Add in the cooked gnocchi and sprinkle with grated cheese and cracked black pepper.

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