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Receta Gnocchi With Artichoke, Tomatoes, And Fresh Herb Pesto
by Global Cookbook

Gnocchi With Artichoke, Tomatoes, And Fresh Herb Pesto
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Ingredientes

  • 3 lb Yukon Gold Potatoes
  • 400 gm all-purpose flour
  • 1 x egg
  • 1/2 c. grated parmesan
  • 1 x salt and pepper

Direcciones

  1. Place whole potatoes in a saucepan with sufficient water to cover. Bring to a boil, reduce to a simmer and cook till potatoes are soft. Remove potatoes from water and while warm peel and throw away skins. Pass flesh through a potato ricer.
  2. Place riced potatoes on a clean working surface. Make a well in the center of potatoes and sprinkle all over with flour and parmesan. Crack egg into well. Season with a generous amount of salt. Using a fork, stir till egg is fully incorporated. Knead dough till a ball forms. Knead for about 5 min (till dough is dry to the touch.)
  3. Divide dough into small batches. Roll each batch to 3/4-inch in diameter (ropes). Cut into 1-inch long pcs. Place on a parchment lined baking sheet and freeze till ready to use.
  4. To cook gnocchi: Boil a large pot of water. Place gnocchi into boiling water and cook till dough starts to float. Transfer gnocchi to an ice water bath and allow to sit for several min.
  5. Drain gnocchi and transfer to a mixing bowl. Toss with a little oil and store in refrigerator till ready to use.