Best 2 Veronicas Homemade Gnocchi Italian Potato Dumplings Recipes
Do you crave authentic Italian flavors and the comforting texture of homemade dumplings? Look no further than "Veronica's Homemade Gnocchi: Italian Potato Dumplings." This article is your guide to crafting delicious and authentic gnocchi from scratch, using Veronica's family recipe passed down through generations. With simple ingredients and a step-by-step approach, we will take you on a culinary journey to create light, tender, and flavorful dumplings that will elevate any Italian dish. Get ready to impress your family and friends with this classic Italian comfort food made with love and passion.
Here are our top 2 tried and tested recipes!
VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)
These are truly the BEST gnocchi's ever. Every birthday we get to choose what we want for dinner and every year my mom would make these for me. They are very time consuming, but well worth the long prep time. Make them on a weekend and freeze them for later use. (Cook time includes the time it takes for the water to boil)
Provided by Trixyinaz
Categories Potato
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- IN LARGE KETTLE, bring the water and oil to a boil.
- Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
- Let it cool for about 4 hours.
- In a large bowl combine the flour and grated cheese (mix well).
- Add the slightly beaten egg yolks and cold mashed potato mixture.
- Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
- Cut the rope into 1" pieces or smaller.
- Sprinkle flour over the little pieces.
- Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
- (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
- They will sorta look like a crocheted hat without a rim when you are done rolling them.
- Flour your cookie trays and only put one layer of gnocchi's per tray.
- You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
- When ready to cook them, place them in boiling water.
- When they float to the top of the pan, they are done.
- Drain and put in big pasta bowl.
- Pour your sauce (tomato or pesto) over the top and mix and serve.
- This recipe will serve about 10 to 12 people.
- You might want to cut it in half.
POTATO DUMPLINGS
This recipe is from a cooking class I once took. They make a nice change from the usual potato accompaniments. Nice with a beef or pork roast. Don't let the spices turn you away. They're just what the dumplings need.
Provided by mainecooncat
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes and put through ricer.
- Let cool.
- Add eggs, spices and salt, beat well.
- Roll into balls the size of golf balls.
- Drop in boiling salted water to cover.
- Simmer 20 minutes.
- Lift out.
- Brown onion and bread crumbs in butter.
- Sprinkle crumb mixture over dumplings.
Nutrition Facts : Calories 581.1, Fat 16, SaturatedFat 8.5, Cholesterol 136.2, Sodium 915.5, Carbohydrate 94.5, Fiber 9, Sugar 5.2, Protein 15.8
Tips:
- For the best results, use a starchy potato variety, such as Yukon Gold or Russet potatoes.
- Make sure to rice the potatoes while they are still hot. This will help to create a smooth and fluffy gnocchi dough.
- If the gnocchi dough is too sticky, add a little more flour. If it is too dry, add a little more potato water.
- When cooking the gnocchi, do not overcrowd the pot. This will prevent them from cooking evenly.
- Once the gnocchi float to the top of the water, they are done cooking. Remove them from the pot with a slotted spoon and transfer them to a serving dish.
- Gnocchi can be served with a variety of sauces, such as tomato sauce, pesto, or Alfredo sauce.
Conclusion:
Gnocchi is a delicious and versatile dish that can be enjoyed by people of all ages. With a little practice, you can make gnocchi at home that is just as good as anything you would find in a restaurant. So next time you are looking for a new and exciting dish to try, give gnocchi a try. You won't be disappointed!
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