Simply Potato Gnocchi With Pesto And Parmesan 5fix Recipes

EASY POTATO GNOCCHI

Steps:

• Cook potatoes (with their skin on) in boiling water until tender. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt.
• While still hot, puree potatoes through a ricer, food mill, or hand style cheese shredder and shred them into a large mixing bowl and allow to cool completely before proceeding. You can 'flip' the bowl to toss the potatoes to help them cool. Meanwhile, bring a large pot of salted water to a rolling boil.
• Add the cheese, flour, salt, and pepper and toss again by 'flipping' the bowl (similar to sauteeing a pan over a flame).
• Add in the egg and mix by hand to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Cut the dough into 6 equal pieces and return them to the bowl.
• Working in close proximity to the stove, lightly flour your hands, and have a fork ready. Roll each piece (one at a time) into a long rope, about 1/2-inch in diameter, flouring your hands lightly only if needed. Slice the ropes into pieces 1-inch pieces.
• Holding one piece at a time, gently press and roll the balls of dough against the back tines of a fork so slight indentations are formed (dip the back of the fork tines in flour as needed). Repeat with each piece of dough either keeping the pieces on the counter (or you can drop them right off the fork into the boiling water as you make them).
• Gently drop the gnocchi into boiling water and wait for them to rise to the top. Cook for 2 to 3 minutes more then remove the cooked gnocchi with a slotted spoon or skimmer. Pour sauce over top and serve.

EASY GNOCCHI WITH BUTTER GARLIC AND PARMESAN

Steps:

• Prepare your ingredients first: smash and mince garlic, take thyme leaves off sprigs, cut butter, and open package of Parmesan cheese if needed.
• Bring a large pot of salted water to boil, stir the water with a wooden spoon, and add gnocchi while water is swirling. (This will help keep gnocchi from sticking.)
• Let gnocchi boil until they all float at the top and give it another minute. Pour water and gnocchi through a fine strainer and let excess water drain off.
• When gnocchi is almost done boiling, preheat a saute pan over medium-high heat.
• Melt butter and start to saute garlic. When garlic starts to golden, add thyme and saute just a couple of seconds until fragrant.
• Carefully add gnocchi, season with some salt, and toss everything to mix. Sear, stirring once in a while, until sides of gnocchi get golden. (If you like it crispier, sear it a little longer until browned.)
• Grate Parmesan cheese over the top, stir, and serve.

POTATO AND PARMESAN GNOCCHI

Steps:

• Peel and dice potatoes placing in a pot of cold water. Bring water to a boil and cook potatoes until fork tender.
• Drain potatoes and return to pot and burner that is turned off but still hot to evaporate any excess water.
• Mash potatoes with a masher or hand-held mixer.
• Add all remaining ingredietns except for flour and blend.
• Slowly add flour until you get a nice smooth dough.
• Pull off pieces of dough and roll into logs/snakes. Cut into 1/2 inch pieces.
• Shape dough with a fork if you like. I keep it simple and leave them how I cut them.
• Add gnocchi to boiling, salted water and cook until they all are floating at the top. This takes about 3-4 minutes typically, depending on the size of your dumplings. You may need to do this in several batches to not overcrowd the pot.
• Serve with your favorite sauce and lots of cheese!

SIMPLY POTATO GNOCCHI WITH PESTO AND PARMESAN #5FIX

Steps:

• In a medium mixing bowl, lightly beat eggs. Add potatoes and 1 2/3 cup flour. Stir until well combined and dough forms. Cover and refrigerate 15 minutes until chilled.
• Bring 2 quarts water to boil in a four quart pot.
• Use remaining flour to dust work surface. Transfer dough to surface, knead briefly adding flour if sticky.
• Divide dough into four portions. Roll each portion into logs 1/2" thick. Cut each log into 1/2" wide pieces and press tops with fork to flatten slightly.
• Cook in two batches, add gnocchi and cook 5 minutes until tender and floating to top of water.
• Remove with slotted spoon to clean bowl. Add pesto and 1/4 cup cheese, toss with spoon until gnocchi is covered lightly.
• Divide into equal portions into serving bowls, top with remaining cheese and serve.

CREAMY PESTO GNOCCHI

Steps:

• Add the pesto, cream, wine, and garlic to a deep skillet over medium heat.
• Once the sauce starts to gently bubble, stir in the gnocchi. Cover the pan and cook for 5 minutes.
• Uncover the pan and give it a good stir. Continue to cook it for a couple more minutes, stirring often (the sauce will thicken quickly as the gnocchi releases more starch).
• Once the sauce is thickened to your liking, stir in the parmesan cheese. If the sauce gets too thick at any point, add in another splash of wine or cream. Season with extra salt & pepper as needed and serve immediately.

PESTO & FETA SIMPLY POTATOES GNOCCHI #5FIX

Steps:

• Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
• Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
• Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
• Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
• Serve warm topped with remaining pesto sauce and crumble feta cheese.