This time, the wonderfully delicious gnocchi are made by ourselves – and with parmesan.
Parmesan gnocchi are easier to make than the original potato gnocchi. Roni Lehti
Gnocchi is an Italian potato pasta, which is of course made from potatoes. The recipe also contains wheat flour, egg yolk and oil.
Gnocchi are fingertip-sized balls that are cooked until tender in boiling water.
– Traditional gnocchi are good, but here is a slightly simpler version of the Italian potato pasta, chef Risto Mikkola tells.
After all, making traditional gnocchi cannot be said to be a very quick job, even with good will. It’s real craftsmanship.
– There is no potato in these Parisian gnocchi, but it has been replaced with parmesan cheese. Of course, the shape of the pasta is the same, but the method of making it is much easier, Mikkola explains.
Make a thick dough from the gnocchi, which you can squeeze directly from the bag into boiling water. A knife is not used to cut the gnocchi, but a string or fishing line strung over the pot.
Then you just drop the broken gnocchi into the boiling water. Like sister sausages.
– The food is really fast. You can lightly saute asparagus and black pepper in a pan, Mikkola advises.
I know how many times it has been reprinted Veggieauthor of the cookbook (Readme). Alex Nieminen suggest your own easier version of gnocchi.
According to Nieminen, potato gnocchi are a bit laborious, but ricotta gnocchi are even easier.
Tip!
The traditional sauce for gnocchi is really simple, but incredibly delicious. The sauce is created in no time, because all you have to do is melt butter, roast fresh sage leaves in it and add grated Parmesan cheese.
Gnocchi made easy
The lanyard helps. Tie a string to the handles of the pot to make it easier to extrude the gnocchi. Roni Lehti
If you don’t want to make gnocchi traditionally, try this extrusion technique. String the string or fishing line from ear to ear of the pot so that it is taut over the pot. Put the dough in a piping bag, cut the corner open and squeeze out suitable sized gnocchi into the pot, cutting them with a string.
Parmesan gnocchi
150 g wheat flour (about 1 dl more if needed)
225 g (approx. 2.5 dl) whole milk
100 g of butter
300 g eggs (about 6 pcs.)
300 g Parmesan, grated
½ tsp salt
¼ teaspoon pepper
thread and piping bag
Parmesan for garnish
1 dl arugula salad
½ dl pine nuts, roasted
rapeseed oil
1. Boil milk and butter in a pot, add salt and pepper.
2. Whisk in the flour and cook the dough in the pot for about 5 minutes. Take the pot off the stove, let it cool for about 5 minutes, mix in the eggs one by one and finally the parmesan.
3. If the dough is too loose, add a little wheat flour (the dough should be quite thick and squeezable). Put the dough in a piping bag. Fill a large pot with water and bring to a boil. Tie a string between the pot handles into a tight “line”. Cut a hole of about 1.5 cm in the head of the piping bag.
4. When the water boils, push the dough into the boiling water in sticks of about 3 cm and use the wire as a cutting aid. When the gnocchi float, use a slotted spoon to remove them to a large plate to cool.
5. Fry gnocchi and pieces of asparagus in rapeseed oil until they have a nice color on their surface. Add arugula at the end and serve. Garnish the portion with toasted pine nuts and parmesan shavings.
Asparagus
1 bunch of green asparagus
1. If necessary, peel the asparagus and cook for about 3 minutes, cool.
2. Cut the asparagus into pieces of about 4 cm and fry in a pan with the gnocchi.