Make gnocchi yourself - that's how it works

Make gnocchi yourself: Ingredients

For 1 kilogram of dough:

500 ml of water
1 tsp salt
150 g butter
300 g of flour
8 eggs

Making gnocchi on your own requires a bit of work, so it is recommended to make the dough in double the amount. For the recipe you only need 500 grams of dough, but the other half can be wonderfully frozen.

Making gnocchi yourself: preparation

Bring the water to a boil with a teaspoon of salt and the butter. Pull the pot briefly from the fire and then add the flour in one go and stir vigorously.
When everything has joined well, put the pot back on the hot griddle and stir until a thick, firm, smooth lump is formed.
Now put the dough in the food processor and add the eggs. The dough is beaten until it falls heavily from the spoon. If it still appears too tight, you are welcome to put an egg yolk under it.
Form the dough into a ball, divide into 6 portions and form into 2 cm thick rolls. Cut off 2 cm thick slices.
Dust the baking tray with cornflour. Dip a fork into cornflour, with the tines pressed flat on the dough slices to make gnocchi. Place on a baking tray.
Boil 3 l of water with ½ tbsp salt. Boil the gnocchi in lightly boiling water until they rise to the surface. Then fish out with a ladle and drain well.

Make green gnocchi yourself

For the green gnocchi, for example 100 grams of leaf spinach (a small brick TK spinach) chop and squeeze the liquid well. freshbasil chop finely and add four to five tablespoons of the finely chopped spinach to one half of the dough. Join infour tablespoons of freshly grated Parmesan.

Make red gnocchi yourself

For the red gnocchispanish red canned paprika (Pimientos del piquillos) and dab the oil well! Cut 50 grams of pepper very finely and withfour tablespoons of freshly grated Parmesan mix under the second half of the dough.

Prepare gnocchi in a steamer

If you prepare gnocchi in a steamer, they will not be so soft and wet. To do this, place the mixture in a piping bag, cover a small tin with baking paper and sprinkle the gnocchi mixture in long strips. The sheetfor about eight minutes at 90 degrees in the steamer give - so the gnocchi are perfect.

Make gnocchi yourself: side dishes

To the red gnocchi you can make a tomato side dish: Two tablespoons of olive oil put in the casserole,a small onion and 200 grams of tomatoes cut finely,two garlic clovesAdd a large pinch of sugar and a pinch of salt and simmer. Take the red gnocchi out of the steam and cut diagonally into pieces about five centimeters long. Or cook in a pot, fish out with the skimmer and drain well. Pass the red sauce through a sieve, add a few finely chopped cherry tomatoes and mix the sauce with the red gnocchi.

To the green gnocchi, there is a basil sauce: Put in a small pan six to eight tablespoons of water and bring to a boil. A good nut in it cold butter and a little lemon let it melt - it will be an emulsion in which you can wave the green gnocchi. Finely chop five to six tablespoons of fresh basil and pour over, done!