Preheat your oven to 400°F. New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. https://uncutrecipes.com/EN-Recipes-Italian/Gnocchi-with-Pesto.html A potato ricer is an implement that squeezes boiled spuds through a plate with small holes roughly the diameter of a grain of rice, transforming the potatoes into a fluffy mash. Lv 7. We may earn a commission on purchases, as described in our affiliate policy. OXO Good Grips Stainless Steel Potato Ricer. Of course, you can work with an overly heated potato, so right from the fire, set your potatoes in a clean cold water for a few minutes and gently peel off and discard the peels. Some HTML is OK: link, strong, em. And people, these are some killer gnocchi, with a lightness that I’ve only had before at top-notch Italian restaurants.". Subscribe to our newsletter to get the latest recipes and tips! I did gnocchi in a Marsala sauce, which was great (mushrooms, shallots, garlic, Marsala). We went sage & browned butter, btw. Meanwhile, cook the gnocchi in a large saucepan of boiling water according to packet instructions, then drain. Rice the potatoes. (Which is great because you don’t have room for one anyway!) Then let them cool a bit so you can handle them comfortably, cut them in half and simply push them thru a sieve or fine strainer. After grating the baked and peeled potatoes, you knead in some flour, salt and an egg, and your dough is complete! If you have any intentions of making your own gnocchi at home, having a potato ricer is absolutely crucial. A potato ricer is way more than just a great tool for excellent mashed potatoes. Also, if you are inclined to try the canned pumpkin again, before you make the dough spread the pumpkin out on a sheet tray and bake in a low oven for a while to dry it out a bit. If you don’t have a potato ricer, it’s worth getting one. To rice a potato without a ricer you can push it through your grater or a sieve. Weigh out 30% of the weight of potatoes, in flour i.e. Whichever type of potato you use, be sure the cooked potatoes have been completely drained of water. Cook until tender, about 25 minutes. How else can I do it? All you need to make your beautiful potato gnocchi is salt, flour, an egg, a potato ricer and your trusty Yukon Gold spud. I don't know how traditional it is with gnocchi, but I love vodka sauce. Divide the gnocchi among serving bowls, then top with remaining bacon and pine nuts At the end, season sauce lightly, or, to taste, with rubbed sage. Success. (Which is great because you don’t have room for one anyway!) I love my potato ricer because I can just pop the potatoes straight from the pot into the ricer. recently coming across an ingenious technique, 3-Ingredient Stovetop Macaroni and Cheese, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, Almond Biscotti: The Perfect Care-Package Cookie. http://www.epicurious.com/recipes/food/views/herb-gnocchi-231342. And despite its name, a potato ricer can be used on other starchy tubers (or root vegetables), garlic and more, so it’s actually far more versatile than its moniker implies. Best Features: The ricer features a durable body and a … The perfect gnocchi are those that contain less flour as possible. /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. As for the lack of a … A potato ricer can be used for either white potatoes or sweet potatoes. Baked potatoes, peeled the skins off, then grated over a large bowl. A food mill is a good substitute for the ricer, if you can get a hold of one. Butter: A classic way to serve gnocchi is simply tossed in seasoned melted butter. Use a rubber spatula to remove the riced potato hanging from the bottom of the ricer. I want to make potato gnocci and need to rice a potato. 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