Young Bites. Dated: 5/17/2024 12:05:00 PM

THE GNOCCHI TRIVIA Dr. Kaviraj Khialani Celebrity Master Chef Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough composed of semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. However, gnocchi are not a form of pasta. It is actually a dumpling made out of potatoes. The potato gnocchi actually originated in Northern Italy, where the cooler climate was better suited for growing potatoes rather than grain. There are potatoes that are starchier, that make light, airy dough and are responsible for the soft, pillowy texture and more potatoey flavor of the gnocchi. The most common types of Gnocchi are: Gnocchi di Patate, alla Romana, and Parisienne. Here is one of my favorite recipe for the Italian home- style Gnocchi: Recipe- GNOCCHI TOMATINO Ingredients: For the Gnocchi Mixture: Potatoes-3-4 med sizedboiled, peeled and mashed Olive oil/ butter-1 tsp Salt and pepper to taste Mixed herbs-1/2 tsp Chili flakes-1/4 tsp Egg yolk-1 no or use 2 tsp roasted semolina for veg Refined flour- 1 cup Water to boil and cook the gnocchi- 1 lit. For the tomatino sauce: Olive oil- 2 tsp Butter-1 tsp Garlic- 1 tsp chopped Onion-1 small chopped Blanched tomatoes-4-5 no and puree Tomato ketchup-2 tbsp. Red chili sauce-1 tsp White wine-2 tsp Water-1/4 cup Salt and pepper to taste Mixed herbs and chili flakes to taste Fresh herbs-2 tsp parsley etc Olives- black/ green- 3-4 no Cheese- 2-3 tbsp. grated Cream-2-3 tsp Method: 1. Prepare all the ingredients for the Gnocchi Tomatino recipe. 2. Peel the boiled potatoes. Pass the potatoes through a grater or food processor into a large bowl. Add the egg yolk and mix until just combined. Slowly incorporate the flour, a little at a time, form into a dough be careful not to overwork the dough. If the dough still feels sticky, add a little more flour. 3. Transfer dough to a lightly floured surface, cut into 4 portions, roll out 1 portion into a long rope, about 1-inch-wide, cut in half crosswise, then cut each half into 1-inch pieces. Set aside on a lightly floured surface while you repeat with the remaining dough. 4.Bring a large pot of salted water to a boil. Working in batches, add the gnocchi, boil until the gnocchi float to the surface, then wait another 15–30 seconds and remove from the water with a slotted spoon. 5.Finally assemble the dish, heat oil and butter in a saute pan and add in the garlic, onions and saute for 1 min add in the tomatoes, sauce etc and also the seasonings, herbs, pepper and chili flakes to taste, mix well. Cook for 4-5 mins on low flame and then add in the boiled gnocchi, cream and cream cheese little stock and add boiled gnocchi and give it a nice toss, cook for 2 mins, add fresh herbs and serve hot.


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