This recipe for selfmade potato gnocchi with cheese and leeks is a superb instance of conventional Alpine delicacies. Sometimes eaten in the course of the Christmas interval in Friuli Venezia Giulia, we love this creamy tacky potato gnocchi all 12 months spherical! The selfmade gnocchi have cheese within the dough and the sauce is a tacky béchamel with sautéed leeks. So, an absolute must-try for cheese lovers!
What’s potato gnocchi?
Potato gnocchi is a kind of dumpling from Italy often made with boiled potato, flour and eggs. These dumplings are most frequently served boiled after which dressed with a sauce like on this selfmade tacky potato gnocchi recipe or baked like in gnocchi alla Sorrentina!
When folks exterior Italy discuss gnocchi, they largely discuss with potato gnocchi. Nevertheless, Italian potato gnocchi solely date again to the beginning of the 18th century in contrast to different forms of dumplings which have existed in Italy for the reason that Renaissance and even a lot earlier.
The right way to make good potato gnocchi.
Most potato gnocchi are principally boiled and mashed or pressed potatoes mixed with egg, a pinch of salt and a few ‘00’ flour and made right into a dough, which is then lower and formed by hand. An important ingredient for good potato gnocchi is the kind of potato used.
However, the best way the dough is created additionally contributes to the success of your gnocchi. Dough that’s too compact will produce powerful gnocchi which are heavy and stodgy.
What are the perfect potatoes for gnocchi?
Potatoes that are too watery would require extra flour and the outcome might be ‘gummy’ gnocchi! Right here in Italy, we’re fortunate that potatoes in supermarkets and grocers are labelled as being the appropriate kind for gnocchi! Clearly, that isn’t the case exterior of Italy.
The perfect potatoes are dry and starchy with white flesh, ideally barely aged. I like to make use of Russet potatoes, that are the most well-liked right here in Italy, however you too can use Desiree potatoes, Yukon Gold, Idaho potatoes and even King Edwards.
In conclusion, the proper fluffy gnocchi are made with starchy and aged potatoes. The upper the water content material of your potato, the extra flour you’ll have to add when making your selfmade potato gnocchi. Including an excessive amount of flour will make the gnocchi arduous and rubbery and also you that is not what you need.
Substances for this tacky selfmade gnocchi recipe.
The gnocchi.
Potatoes: As talked about above these have to be starchy and barely aged.
Eggs: This recipe calls for two egg yolks. Utilizing solely egg yolk offers the gnocchi a richer taste and coloration. I like to make use of free-range bio eggs as a result of they style higher, are extra nutritious and more healthy.
The flour: As with most Italian potato gnocchi recipes, this model requires Italian ‘00’ comfortable wheat flour. You too can use all-purpose flour.
The cheese: In contrast to regular potato gnocchi recipes, this gnocchi from Friuli Venezia Giulia requires grated cheese to be added to the gnocchi dough. The normal cheese on this recipe is Montasio.
It is a mountain cheese made out of cow’s milk in each Veneto and Friuli Venezia Giulia. You should buy it in 4 variations, recent, semi-mature, mature and aged (Italians say ‘stagionata’ for aged or mature cheese).
Recent Montasio is sort of delicate, however the flavour intensifies with age. Montasio is the star of one other dish from Friuli which has the same taste profile to this selfmade potato gnocchi recipe. Frico is a scrumptious kind of potato pancake which requires potatoes, onions and Montasio.
If you cannot discover Montasio cheese, good substitutes embrace different semi-hard Alpine good melting cheeses like Emmenthal, Fontina, Gruyere, or Asiago.
Substances for the sauce.
The sauce for these potato and cheese gnocchi is principally a tacky béchamel mixed with sautéed leeks.
To make this you’ll need flour, butter, milk, recent leeks and extra Montasio (or whichever cheese you’re utilizing).
The right way to make these selfmade potato gnocchi.
Step-by-step directions.
1) Cook dinner the unpeeled entire potatoes in loads of salted boiling water. Then both peel them and mash them gently with a potato masher or press them by way of a potato ricer into a big bowl.
With the latter, you don’t must peel the potatoes first. The peel tends to remain within the ricer, though it’s greatest to take away the peel after ricing every potato.I discover utilizing a ricer is the easiest way.
Cook dinner’s tip. To make good gnocchi, the potato must be nonetheless fairly scorching when pressed or mashed. You additionally don’t need the ‘mash’ to be too compact, preserve it fluffy.
2) Add the ready grated cheese, egg yolks, salt, and flour to the potato.
3) Combine every part nicely collectively after which flip the gnocchi combination out on to a well-floured floor.
4) Knead gently to type a pliable dough. Roll the potato gnocchi dough right into a ball, as you’ll for selfmade pasta.
5) Subsequent, lower off a chunk of dough and roll it into a protracted rope about ¾ inch (2cm) thick after which lower the rope into ¾ inch (2 cm) equal items. These gnocchis aren’t historically ridged, however you are able to do so by rolling them over an gnocchi board or the again of a fork. Repeat with the remainder of the dough.
6) Place the prepared gnocchi on a flour dusted floor whilst you make the remaining and the sauce.
The right way to make the sauce.
Step-by-step directions.
1) Wash and clear the leeks and lower them into slender slices. Then sauté in butter till comfortable and really barely browned. Put aside.
2) To make the béchamel, soften the butter in a heavy saucepan, add the flour and blend along with a wood spoon till you could have a easy paste (roux).
3) For greatest outcomes, add within the milk a bit at a time stirring constantly till the sauce is easy and has the consistency of a custard.
4) Lastly add the grated cheese, combine till it melts after which put within the sautéed leeks.
End the dish.
Switch the cheese sauce to a skillet that’s massive sufficient to carry the gnocchi too. If the sauce has thickened an excessive amount of, add a bit water or milk and warmth by way of over a low warmth.
Put a big pot of water on to boil for the gnocchi, add salt as soon as it begins to boil and produce to a boil once more. Cook dinner the gnocchi within the boiling salted water till they rise to the floor. Then take away them with a slotted spoon and add them to the sauce.
Combine the gnocchi and cheese and leek sauce collectively for a minute to permit the gnocchi to soak up the flavors of the sauce. Add salt and floor black pepper to style, then plate instantly. I added some chopped chives for additional oniony flavour and coloration. However the chives should not within the authentic recipe and are optionally available.
FAQs
Like many Italian cheeses, most forms of Alpine mountain cheese, like Montasio, is made with animal rennet. So, not appropriate for vegetarians. Use a vegetarian cheese as an alternative.
What to do with leftovers.
When you’ve got any leftover selfmade potato gnocchi with sauce, you possibly can preserve it sealed within the fridge for a few days. Reheat within the microwave or in a pan over a low warmth with some extra milk.
When you’ve got leftover raw gnocchi you possibly can freeze them for later. Unfold your selfmade potato gnocchi in a single layer on a parchment-lined baking sheet and freeze for 1 hour. Switch to a freezer bag or hermetic container and freeze for as much as 3 months. No must thaw earlier than cooking—you possibly can prepare dinner frozen gnocchi in the identical approach as recent!
Pin for later.
Serve together with your favourite sauce.
These tacky selfmade potato gnocchi are additionally scrumptious served in several methods.
Serve them with a basil pesto sauce, a tomato sauce, or a meat sauce. Alternatively use them in related tacky gnocchi recipes from the Italian mountains corresponding to gnocchi alla Bava from The Aosta Valley or gnocchi della Val Varaita from Piemonte.
Let me know what you suppose.
The flavors on this potato gnocchi recipe are typical of Alpine delicacies. Potatoes and cheese are mixed in a lot of dishes discovered all through the Alps corresponding to raclette (widespread in Switzerland, France, Austria and Germany) and French tartiflette and aligot.
We love all of the abovementioned dishes however this potato gnocchi has the added sweetness of the leeks which makes it even higher and creates such a wonderful steadiness of flavors. I’m positive should you give this recipe a strive, you’ll agree with me!
When you do do that tacky selfmade potato gnocchi recipe, I’d love to listen to what you suppose. Please write a remark right here on the weblog or publish a touch upon the Pasta Challenge Fb web page.
Your suggestions means quite a bit to me!
Buon Appetito!
Italian Selfmade Tacky Potato Gnocchi Recipe.
This recipe for selfmade potato gnocchi with cheese and leeks is a superb instance of conventional Alpine delicacies. The selfmade gnocchi have cheese within the dough and the sauce is a tacky béchamel with sautéed leeks. An absolute must-try for cheese lovers!
Tools
-
1 Massive pan to prepare dinner potatoes
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1 potato ricer
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1 Deep frying pan or skillet
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1 wooden pastry board.
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1 massive bowl
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1 saucepan to make béchamel
Substances
For the potato gnocchi
- 1.1 kilos potatoes starchy
- 2 egg yolks
- 3 ounces Montasio cheese or Fontina, Asiago, Emmenthal and so forth grated
- 3.9 ounces Italian ’00’ comfortable wheat flour or all objective flour + additional for dusting
- salt to style
For the sauce.
- 1 ounce butter
- 1 ounce comfortable wheat flour
- 10 ounces recent milk
- 3 leeks washed and sliced
- 5 ounces Montasio cheese or Fontina, Asiago, Emmenthal and so forth
- salt to style
- floor black pepper to style
- 1 handful recent chives optionally available
Directions
Make the gnocchi
-
Cook dinner the unpeeled entire potatoes in loads of salted boiling water. Then both peel them and mash them gently with a potato masher or press them by way of a potato ricer into a big bowl. With the latter, you don’t must peel the potatoes first. The peel tends to remain within the ricer, though it’s greatest to take away the peel after ricing every potato. I discover utilizing a ricer is the easiest way.
-
Add the grated cheese, egg yolks, salt, and flour to the potato. Combine every part nicely collectively after which flip the gnocchi combination out on to a well-floured floor. Knead gently to type a pliable dough. Roll the potato gnocchi dough right into a ball, as you’ll for selfmade pasta.
-
Subsequent, lower off a chunk of dough and roll it into a protracted rope about ¾ inch (2cm) thick after which lower the rope into ¾ inch (2 cm) equal items. These gnocchis aren’t historically ridged, however you are able to do so by rolling them over an gnocchi board or the again of a fork. Repeat with the remainder of the dough.
-
Place the prepared gnocchi on a flour dusted floor whilst you make the remaining and the sauce.
Make the sauce.
-
Wash and clear the leeks and lower them into slender slices. Then sauté in butter till comfortable and really barely browned. Put aside.
-
To make the béchamel, soften the butter in a heavy saucepan, add the flour and blend along with a wood spoon till you could have a easy paste (roux).
-
For greatest outcomes, add within the milk a bit at a time stirring constantly till the sauce is easy and has the consistency of a custard. Lastly add the grated cheese, combine till it melts after which put within the sautéed leeks.
End and serve.
-
Put a big pot of water on to boil for the gnocchi, add salt as soon as it begins to boil and produce to a boil once more. Cook dinner the gnocchi within the boiling salted water till they rise to the floor. Then take away them with a slotted spoon and add them to the sauce.
-
If you are ready for the water for the potato gnocchi to boil, switch the cheese sauce to a skillet that’s massive sufficient to carry the gnocchi too. If the sauce has thickened an excessive amount of, add a bit water or milk and warmth by way of over a low warmth.
-
Combine the gnocchi and cheese and leek sauce collectively for a minute to permit the gnocchi to soak up the flavors of the sauce. Add salt and floor black pepper to style, then plate instantly. I added some chopped chives for additional oniony flavourand coloration. However the chives should not within the authentic recipe and are optionally available.
Stop your display from going darkish
Notes
The perfect potatoes for gnocchi are dry and starchy with white flesh, ideally barely aged. I like to make use of Russet potatoes, that are the most well-liked right here in Italy, however you too can use Desiree potatoes, Yukon Gold, Idaho potatoes and even King Edwards.
Cook dinner’s tip. To make good gnocchi the potato must be nonetheless fairly scorching when pressed or mashed. You additionally don’t need the ‘mash’ to be too compact, preserve it fluffy.
If you cannot discover Montasio cheese, good substitutes embrace different semi-hard Alpine good melting cheeses like Emmenthal, Fontina, Gruyere, or Asiago.
Vitamin
Energy: 608kcalCarbohydrates: 63gProtein: 31gFats: 26gSaturated Fats: 15gPolyunsaturated Fats: 1gMonounsaturated Fats: 7gTrans Fats: 0.2gLdl cholesterol: 159mgSodium: 1007mgPotassium: 855mgFiber: 5gSugar: 8gVitamin A: 2023IUVitamin C: 33mgCalcium: 832mgIron: 5mg
Different forms of Italian gnocchi you must strive!
- Gnocchi alla Romana with semolina.
- Spinach and ricotta gnocchi from Piemonte
- Canederli bread dumplings from the South Tirol
- Teardrop dumplings from the Aosta Valley.
- Tuscan gnudi dumplings
- Bread gnocchi with sausage and beans from Umbria.
Extra Recipes from Friuli Venezia Giulia
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