Eggless Potato Gnocchi

Hi. I am here again with another follow up recipe for the Live Feed Demo we conducted on Indore Rocks Facebook Page last Sunday. This on is for Eggless Potato Gnocchi which we had tossed in two different sauces, the recipes for which have already been uploaded to the blog for your perusal. I will be putting a link for the video at the end of this post for your reference. Gnocchi is an Italian preparation that has a lot of variations and can be served n number of ways. So go ahead and give it a try, you will not be disappointed.  

Ingredients:

For the Potatoes 

Potatoes – 4-5 

Salt

For Gnocchi

Processed Potatoes – 200 gm

Flour – 100 gm

Milk – 6 tbsp

Butter – 1 1/2 tbsp

Nutmeg

Salt

Freshly Cracked Black Pepper

Salted water to boil

Ice cold water to chill

Method:

For Potatoes:

1. In a sauce pan, boil the potatoes in lightly salted water, uncovered, for around 20 minutes.

2. Strain and put in normal water for 5 minutes. Strain again and keep aside for 5 more minutes. 

3. Peel and grate while still hot. 

For Gnocchi:

1. In a large mixing bowl, mix all the ingredients, except flour and butter. 

2. Gradually add flour to form a dough. 

3. Once your dough is ready, mix in the butter and let it rest for around 30 minutes at room temperature. 

4. Roll into small balls and with 2 forks, one lying on inverted on the counter and the other in your hand, roll the ball down the tines making slight depressions on the Gnocchi.

5. Bring the water to a boil and add the Gnocchi. Once it starts to float on top, let it cook for about a minute, before transferring to cold water. 

6. Strain and keep aside for excess water to drain for around 10 minutes.

7. Toss in a little olive oil. Keep covered in the refrigerator for use within the next few days. 

P.S. – You can bake the potatoes on a bed of salt for a different flavour and texture. If you bake, it will require a little less flour. You can also add a little Baking Powder for a slight fluffiness. Boiled Gnocchi can be kept for around 5 days in the refrigerator. You can also use semolina flour for the dough. It gives a slightly coarser texture. 

Link to the video: 

https://www.facebook.com/watch/live/?v=304520337196641&ref=watch_permalink