Last week I was surrounded by Munich and had potato dumplings. I'd similar to to make them for my roommate. Any well brought-up recipes? And not only just ones you've found on the net, ones you may hold actually used :)
Answer:
gnocchi = potatos dupplings are a typical italian dish.. I write the two classic recipe (I conjecture you have it) and other one variation I hope you'll resembling them
GNOCCHI VERSION 1 (POTATO DUMPLINGS VERSION 1)
1 Kg (2 1/4 lb) potatoes
300 g (10 1/2 oz) white flour
Salt
Cook the potatoes in plenty of salted sea or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them next to the flour and a pinch of salt on a weakly floured work surface.
Work the dough at length.
If there is too much flour within the dough, the dumplings will be hard. If you put too much potato, they will disintegrate contained by the saucepan. The doses in this recipe are indicative, seeing that the be a foil for depends on the "flouriness" of the potatoes, their absorbency capacity and the element of the flour used.
Let the dough rest for a quarter of an hour.
Then roll it into long fingers and divide them into cylinders about an inch long. Dust weakly with flour and, beside your thumb, press them gently, one by one, along the subsidise of a grater or a fork. Arrange them on lightly floured dishes minus putting one on another one.
Cook immediately contained by plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove near a slotted spoon.
Dress them at once as you wish.
VERSION 2
900 g (2 lb) potatoes
300 g (10 1/2 oz) white flour
1 egg
Salt
A pinch of nutmeg
Cook the potatoes surrounded by plenty of salted water or steam them; coating and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour, the egg, a pinch of brackish and a pinch of nutmeg on a lightly floured work surface. Work the dough at length.
If near is too much flour in the dough, the dumplings will be complex. If you put too much potato, they will disintegrate in the saucepan. The doses within this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency size and the quality of the flour used.
Let the dough rest for a quarter of an hour. Then roll it into long fingers and divide them into cylinders more or less an inch long.
Dust lightly near flour and, with your thumb, press them humanely, one by one, along the back of a grater or a fork.
Arrange them on delicately floured dishes without putting one on another one.
Cook contained by plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove beside a slotted spoon.
Dress them at once as you wish.
BREAD DUMPLINGS WITH SPINACH
Parmesan cheese or a simple tomato sauce.Serves 6
Ingredienti
500 g ( 1 lb 2 oz) stale white bread
1 kg (2 1/4 lb) spinach
50 g (2 oz) butter
1 onion, finely chopped
1 clove of garlic, chopped
3 eggs
50 g (2 oz) white flour
100 g (3 1/2 oz) dry breadcrumbs
2 eyeglasses of milk
Pinch of nutmeg
Salt
Pepper
Grated Parmesan cheese
Cut bread into little pieces and soak in the thaw milk.
Meanwhile clean, hose and boil spinach for about 5 minutes. Drain intensely well within order to remove adjectives the water and whisk.
Simmer spinach surrounded by a pan near a knob of butter, onion and garlic for about 5 minutes. Let them cool and pour into a sizeable bowl. Add the bread squeezed of its soaking milk, eggs, one at a time, stirring accurately, and then a pinch of nutmeg, brackish and pepper (if liked), dry breadcrumbs and, at the end, flour through a strainer. Combine everything together in good health in your fingers and form mixture into 2 - 2 1/2 inch ball
Boil them in plenteous salted water for nearly 15 minutes; drain very economically and dress with the remaining butter, melt and grated Parmesan
GNOCCHI ALLA ROMANA (ROMAN DUPPLINGS)
They are baked gnocchi made with semolina, milk and Parmesan.
INGREDIENTS ( for 4 people):
250 g of Semolina flour
1 l of Milk
2 Yolks
100 g of Butter
80 g of Parmesan
1 Teaspoon of Salt
Preheat the oven to 200°C. Place contained by a pan the butter and the milk and permit it boil.
Stirring, sprinkle the semolina flour in it and cook for give or take a few 5 – 8 minutes until it becomes glutinous. Then add the yolks, the Parmesan and the brackish.
Mix all together contained by order to secure homogeneous dough and let it cool. Place some dampen over a worktop, transfer the gnocchi mixture over it, and spread it to form a 1 cm gooey layer and next to the help of a cup make the gnocchi resembling in the picture below. Butter a baking container and place in it the gnocchi. Sprinkle them near the Parmesan and some pieces of butter.
Bake for about 20 minutes until the surface become golden.
SPINACH RICOTTA GNOCCHI
Ingredients:
1 pound whole milk ricotta, drained to remove excess moisture
10 ounces finely chopped spinach, excess moisture removed
2 considerable eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
In a generous bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should single be used if the dough is too sticky.
Turn the dough onto a floured work surface.
Divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch contained by diameter.
Cut the cylinders into 1-inch pieces. Make a depression in respectively gnocchi to shape.
In a large pot beside 6 to 8 quarts of salted boiling water- add gnocchi and discreetly stir to prevent sticking.
As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
Remove gnocchi with slotted spoon or strainer. Add a saute vessel with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.
check this page, quite a few different variety there
http://search.yahoo.com/search?p=potato+...
i havnt tryed any im sorry ,but maybe you can see if any of these come close to what you are looking for correct luck
move about buy a box of frozen perogies! :o)
More Questions & Answers...
Answer:
gnocchi = potatos dupplings are a typical italian dish.. I write the two classic recipe (I conjecture you have it) and other one variation I hope you'll resembling them
GNOCCHI VERSION 1 (POTATO DUMPLINGS VERSION 1)
1 Kg (2 1/4 lb) potatoes
300 g (10 1/2 oz) white flour
Salt
Cook the potatoes in plenty of salted sea or steam them; peel and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them next to the flour and a pinch of salt on a weakly floured work surface.
Work the dough at length.
If there is too much flour within the dough, the dumplings will be hard. If you put too much potato, they will disintegrate contained by the saucepan. The doses in this recipe are indicative, seeing that the be a foil for depends on the "flouriness" of the potatoes, their absorbency capacity and the element of the flour used.
Let the dough rest for a quarter of an hour.
Then roll it into long fingers and divide them into cylinders about an inch long. Dust weakly with flour and, beside your thumb, press them gently, one by one, along the subsidise of a grater or a fork. Arrange them on lightly floured dishes minus putting one on another one.
Cook immediately contained by plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove near a slotted spoon.
Dress them at once as you wish.
VERSION 2
900 g (2 lb) potatoes
300 g (10 1/2 oz) white flour
1 egg
Salt
A pinch of nutmeg
Cook the potatoes surrounded by plenty of salted water or steam them; coating and press them through a sieve while still hot (or you could use a mouli legumes).
Mix them with the flour, the egg, a pinch of brackish and a pinch of nutmeg on a lightly floured work surface. Work the dough at length.
If near is too much flour in the dough, the dumplings will be complex. If you put too much potato, they will disintegrate in the saucepan. The doses within this recipe are indicative, seeing that the balance depends on the "flouriness" of the potatoes, their absorbency size and the quality of the flour used.
Let the dough rest for a quarter of an hour. Then roll it into long fingers and divide them into cylinders more or less an inch long.
Dust lightly near flour and, with your thumb, press them humanely, one by one, along the back of a grater or a fork.
Arrange them on delicately floured dishes without putting one on another one.
Cook contained by plenty of salted boiling water. They are cooked as soon as they float to the surface. Remove beside a slotted spoon.
Dress them at once as you wish.
BREAD DUMPLINGS WITH SPINACH
Parmesan cheese or a simple tomato sauce.Serves 6
Ingredienti
500 g ( 1 lb 2 oz) stale white bread
1 kg (2 1/4 lb) spinach
50 g (2 oz) butter
1 onion, finely chopped
1 clove of garlic, chopped
3 eggs
50 g (2 oz) white flour
100 g (3 1/2 oz) dry breadcrumbs
2 eyeglasses of milk
Pinch of nutmeg
Salt
Pepper
Grated Parmesan cheese
Cut bread into little pieces and soak in the thaw milk.
Meanwhile clean, hose and boil spinach for about 5 minutes. Drain intensely well within order to remove adjectives the water and whisk.
Simmer spinach surrounded by a pan near a knob of butter, onion and garlic for about 5 minutes. Let them cool and pour into a sizeable bowl. Add the bread squeezed of its soaking milk, eggs, one at a time, stirring accurately, and then a pinch of nutmeg, brackish and pepper (if liked), dry breadcrumbs and, at the end, flour through a strainer. Combine everything together in good health in your fingers and form mixture into 2 - 2 1/2 inch ball
Boil them in plenteous salted water for nearly 15 minutes; drain very economically and dress with the remaining butter, melt and grated Parmesan
GNOCCHI ALLA ROMANA (ROMAN DUPPLINGS)
They are baked gnocchi made with semolina, milk and Parmesan.
INGREDIENTS ( for 4 people):
250 g of Semolina flour
1 l of Milk
2 Yolks
100 g of Butter
80 g of Parmesan
1 Teaspoon of Salt
Preheat the oven to 200°C. Place contained by a pan the butter and the milk and permit it boil.
Stirring, sprinkle the semolina flour in it and cook for give or take a few 5 – 8 minutes until it becomes glutinous. Then add the yolks, the Parmesan and the brackish.
Mix all together contained by order to secure homogeneous dough and let it cool. Place some dampen over a worktop, transfer the gnocchi mixture over it, and spread it to form a 1 cm gooey layer and next to the help of a cup make the gnocchi resembling in the picture below. Butter a baking container and place in it the gnocchi. Sprinkle them near the Parmesan and some pieces of butter.
Bake for about 20 minutes until the surface become golden.
SPINACH RICOTTA GNOCCHI
Ingredients:
1 pound whole milk ricotta, drained to remove excess moisture
10 ounces finely chopped spinach, excess moisture removed
2 considerable eggs
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
In a generous bowl- combine ricotta, spinach, eggs, salt, pepper, and nutmeg and mix thoroughly. Add 1 1/4 cups of the flour to the bowl and mix. The remaining 1/4 cup of flour should single be used if the dough is too sticky.
Turn the dough onto a floured work surface.
Divide the dough into workable pieces.
With your hands, roll the pieces of dough into long cylinders approximately 3/4 of an inch contained by diameter.
Cut the cylinders into 1-inch pieces. Make a depression in respectively gnocchi to shape.
In a large pot beside 6 to 8 quarts of salted boiling water- add gnocchi and discreetly stir to prevent sticking.
As gnocchi start to cook they will float to the surface. Cook approximately 1 minute more.
Remove gnocchi with slotted spoon or strainer. Add a saute vessel with your favorite sauce or butter. Saute briefly. Add your choice of grated cheese and serve.
check this page, quite a few different variety there
http://search.yahoo.com/search?p=potato+...
i havnt tryed any im sorry ,but maybe you can see if any of these come close to what you are looking for correct luck
move about buy a box of frozen perogies! :o)
More Questions & Answers...