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Subject: Potato cheese gnocchi
Newsgroups: rec.food.cooking

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From: SERGIO 
Date: Mon, 10 Apr 2006 14:15:33 GMT
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I have found a recipe for gnocchi with cheese and potatoes, the instructions 
says to put all the ingrendients
 in a food processor, but it does not says to cook or bake the potatoes,
can anyone tell me if the potatoes are raw?


here are some of the instructions

Place the potatoes, basil, garlic, salt, flour, ricotta, egg whites, and 
Parmesan in a food processor bowl and blend for about 1 minute, until a 
sticky dough is formed. If necessary stop and scrape the sides of the bowl 
with a spatula to help blend well. Transfer the dough to a lightly oiled 
bowl, cover, and refrigerate for 2 hours.

a.. Bring one or more large pots of salted water to a rapid boil and cook 
the gnocchi in small batches for 6 to 8 minutes per batch. Cook only as many 
gnocchi as can rise to the surface without sticking together. Carefully 
remove the gnocchi with a slotted spoon to a warmed serving bowl. Keep the 
first batches warm in a 250 F oven while you finish the final batches.
a.. Serves 6 to 8.
a..
a.. got the recipe from the site listed below

Recipe 202477 --- Potato Cheese Gnocchi: Pasta Potatoes Vegetarian ... Pasta 
Potatoes Vegetarian Tubers Root Vegetable Italian Italy European 
Mediterranean - Recipe 202477 of 281476.
      fooddownunder.com/cgi-bin/recipe.cgi?r=202477 - 10k

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From: jake 
Date: Mon, 10 Apr 2006 16:37:23 +0200
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Normally, gnocchi are made with cooked (boiled) potatoes.

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From: rosie 
Date: 10 Apr 2006 08:03:43 -0700
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SERGIO wrote:
> I have found a recipe for gnocchi with cheese and potatoes, the instructions
> says to put all the ingrendients
>  in a food processor, but it does not says to cook or bake the potatoes,
> can anyone tell me if the potatoes are raw?

 I would boil the potatoes, and always use the mealy ones, if you use
the processor, you will get a gluey mess. 

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From: jay 
Date: Mon, 10 Apr 2006 15:18:25 GMT
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SERGIO wrote:
> can anyone tell me if the potatoes are raw?

Peel, boil and run through ricer.

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From: Steve Wertz 
Date: Mon, 10 Apr 2006 15:21:38 -0500
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jay wrote:
>Peel, boil and run through ricer.

Exactly.  Use only russet potatoes (they are drier), boil with
skins on. The ricer will remove the skins.  Never use a food
processor on potatoes.


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