How do you make potato gnocchi delicious? Potato flour noodles are prepared

Pasta is a preference in summer, this potato gnocchi with cheese is soft as a cloud, and the boiled potato gnocchi can also be fried, baked, and boiled in soup.

How to make a potato gnocchi, one is to choose powdered potatoes, the other is to puree the potatoes do not over-stir, the gnocchi made on the same day if not cooked on the same day, can be flattened and wrapped, frozen, up to a week of storage. <>

Ingredients: potatoes, gluten flour, salt, eggs, black pepper, cheese.

Steps: Peel the potatoes and cut them into cubes and boil them in water until they can be easily poked in with chopsticks, then mash the potatoes into a puree.

Pour an appropriate amount of alum into the potato flour noodles, and then slowly pour boiling water into the potato flour noodles while mixing the potato flour noodles and boiling water together.

In the process of potato flour noodles, be careful to prevent your hands from being burned by boiling water. The picture below shows my mom working with the potato noodles, and she is very skilled at reconciling the potato noodles. <>

When the potato flour noodles are reconciled, you can roll the noodles, first sprinkle a layer of dry potato flour noodles on the cutting board to prevent the potato flour noodles from sticking to the cutting board, and then put the reconciled ground flour noodles on the cutting board to roll out.

Since the potato flour noodles are relatively crisp and have no gluten, you must be patient when rolling, use less effort, use more time, slowly roll out the potato flour noodles, and wait until the potato flour noodles are rolled into long strips about 3 mm thick.

Fold the rolled potato flour into three long strips, and then use a kitchen knife to cut the potato flour gnocchi into small triangle shapes, remember to spread the chopped potato flour gnocchi by hand to avoid sticking together.

Pour water into the iron pot and bring to a boil, then pour the rolled potato gnocchi into the iron pot and boil, and when the water boils again, the gnocchi will be cooked, and you can use a colander to scoop out the gnocchi. <>

At this point, the gnocchi made from pure potato flour flour is done. We can put ingredients such as gnocchi and potato wedges together to make a nutritious and delicious stew. The picture below is my mother's potato braised gnocchi rice made by putting the gnocchi and potato wedges together, which is delicious.

Add the tomatoes and eggs. Tomatoes and eggs are added to boil potato gnocchi, which makes the soup more delicious and smooth.

If you want potato gnocchi to be delicious, you can add some sesame oil to enhance the flavor, and you can also add chili pepper chicken essence according to different personal tastes to enhance freshness.

First of all, the potatoes should be steamed in a pot, and the steamed potatoes should be pressed into mashed potatoes with a spoon to cool. Add a small amount of flour, as well as egg mixture and dough. After the dough is well combined, let it rest for about 10 minutes, then divide it into small evenly sized pieces.

Bring to a boil over high heat with garlic and shallots, then add light soy sauce, a small amount of vinegar to taste, and then add an appropriate amount of water to boil the water into the gnocchi. The potato gnocchi that comes out of this way is particularly delicious.

Ingredients: Raw materials.

Ingredients: 70g potato flour and 12g alum

Excipients: appropriate amount of water.

Method steps.

1. Add 70g of flour and 50g of cold water to the basin to dissolve.

.2. Pour 800g of boiling water and stir well.

3. Add 1500g of dry potato flour.

4. Mix the dough into a ball.

5. Prepare tools for twisting vermicelli.

6. Take a piece of noodles and knead them into long strips.

7. Put it in the tool.

8. Put water in the pot and bring to a boil, hold the tool on top of the pot and twist the vermicelli into the pot.

9. Beat the vermicelli with chopsticks and sprinkle it into the pot. Wait until the noodles are completely floating.

10、.Rinse in a basin of cool water to cool.

11. The potato flour noodles are made.

Potato gnocchi, if you want to make it very delicious, you can cut the potato into small pieces, put it in water and boil it, and cook it for a while to cook, and then you can also put the finished gnocchi in water and boil it, and put some coriander when it comes out of the pot It is very delicious.

Ingredients: potatoes, an onion, tomato, garlic, shallots to taste.

The practice of potato gnocchi.

Step 1: Potatoes are boiled and pressed into a puree!

Step 2: Egg liquid!

Step 3: Add the flour and form a dough, no need to add water!

Step 4: Peel the tomatoes and dice them for later use!

Step 5 is a little soft and unformed, so it can be pressed into a shell shape with hard points! Cook over cold water!

Step 6: Prepare the prepared excipients, prepare the fragrance, add water and boil to open the gnocchi.

Step 7: Add the seasoning and you're done!

Ingredients: 400g of potatoes, 120 all-purpose flour, 1 egg, 1 teaspoon of olive oil, a pinch of saltStep 1 Wash the potatoes, peel them, cut them into large pieces, put them in boiling water and boil until they can be pierced by a fork (about 10 15 minutes), drain the water, and press them into a mud steel basin and put mashed potatoes, egg mixture (mix the egg yolk and egg whites well), half of the flour, olive oil, salt, mix well with a fork, and add the other half of the flour and mix well.

2 Sprinkle some flour on the tabletop, pat the flour with both hands, take out the dough in the steel basin (you can take it out in stages), roll it into long strips with both hands, and then cut it into dough of the same size Roll the small dough into a circle like kneading small rice balls After the fork is dipped in flour (anti-sticking), flatten the round dough, and it is completed (the lines pressed out by the fork can be coated with more delicious essence and more sauce).

3 In case you accidentally buy too many potatoes, you can make them into gnocchi, which is easy to store and easy to use. If you want to eat it that day, you will fry it directly in the pan with cream, and as for the others, boil it in water, cook it until the gnocchi floats, drain the water, drizzle some olive oil, and let it cool and freeze it.

Steam the potatoes and let them cool and press them into a puree Add eggs, salt, and flour to the mashed potatoes Press or chop them to form a dough, try not to knead the dough to avoid gluten. Divide the dough into small pieces and knead them into long strips with a diameter of about one centimeter, cut them into gnocchi about two centimeters Press the gnocchi dough diagram on the fork, and then turn it up to produce a texture The finished gnocchi is sprinkled with some corn flour to avoid sticking, and let it stand for 20 minutes9Boil a pot of water, adding about 10g of salt to one liter of water.

Put the potato gnocchi in the water and cook until they float. After scooping, you can fry it with cream until the surface is crispy to make Italian sauce. Dice the onion and garlic.

Sauté the onion and garlic in olive oil. Add the tomatoes and continue sautéing until softened. Add tomato paste and simmer Add salt to taste and black pepper to taste.

Stir in fresh basil leaves. Stir the fried potato gnocchi into the sauce. Cover the surface with Margiella cheese and bake in the oven until the cheese melts.

Peel the potatoes, steam them and mash them into a puree, air dry and let them cool for later use.

2.Add the mashed potatoes with flour (please adjust the amount of flour according to the actual situation), eggs, Parmesan cheese, salt and pepper, and mix into a non-stick dough.

3.Roll the dough into small balls and carve lines on the surface with a fork.

4.Prepare a pot of boiling water, add an appropriate amount of salt, add potato gnocchi, and wait until the dough floats to cook.

Poke some small holes in the potatoes, brush them with some oil, put them in the oven and bake them for an hour, set the oven temperature to 350 degrees Fahrenheit, wait until the potatoes are soft, take them out and pinch them into mashed potatoes.

2. Put the mashed potatoes on the board while they are still hot, form a circle, put evenly powdered flour and salt on top of it, and put egg yolks and oil on top of the flour.

3. Use a rubber knife to gradually mix the potatoes into the egg yolk and flour to form a spherical potato dough.

4. Roll the dough into thin round strips, cut it into small sections, roll it into a shape on a gnocchi board.

Delicious recipe for potato gnocchi. After the snack chef cooks it, it is mixed with flour and pureed into a thin paste, which makes the gnocchi very delicious.

The delicious recipe for potato gnocchi is very simple, just do it as normal

Wait for you, put those of yours, thank you, see that everyone doesn't think it's good like brothers.

Hash browns can be made.

Ingredients: Potatoes, flour (developed flour), eggs Seasoning: green onion, salt, water, oil, tomato paste 1, prepare ingredients.

2. Cut the green onion into cubes and set aside.

3. Shave the potatoes into thin strips and beat in the eggs.

4. Add flour, salt and chopped green onion, then add a small amount of water and mix well.

Leave on for 5 minutes.

5. Do not stick to the pot and burn the heat, brush the pot with oil, turn to low heat after heating.

6. Brush the inside of the heart-shaped mold with oil, and then put it in the pot.

7. Put the stirred potato liquid into a heart-shaped mold and press it over low heat.

8. After frying and shaping, take out the mold, turn over the other side and fry it, and compact it with a spatula when frying, (if the potato liquid sticks to the mold, you can use a fruit knife to cut along the edge, and it will automatically fall off).

9. Fry brown on both sides.

10. After the table, you can eat it with tomato sauce or salt and pepper according to your own taste.

Flour and potatoes are my family's favorite lazy breakfast, not dough and not dough, simple and delicious.

1. Wash the potatoes and steam them in a pot across the water, and also steam a small pot of flour;

2. Peel the steamed potatoes and put them in a basin to cool to room temperature;

3. Put the steamed flour on the cutting board and roll it out with a rolling pin;

4. Cool potatoes and mash them with a rolling pin;

5. Then add a small amount of cooked powder in batches until the potatoes can form a ball;

6. Sprinkle an appropriate amount of flour on the cutting board, put the potato dough on the cutting board and knead evenly;

7. Then cut into slices and then into small strips;

8. Finally, roll it into a long strip and place it on the steamer drawer;

9. Steam in a pot of boiling water for about 10 minutes;

10. After removing from the pot, cool to room temperature, so that the roots will be torn apart. Put all kinds of vegetables and fry them;

Glad to answer [smile] [smile] [smile].

1. Wash the potatoes and steam them in a pot across the water, and also steam a small pot of flour;

2. Peel the steamed potatoes and put them in a basin to cool to room temperature;

3. Put the steamed flour on the cutting board and roll it out with a rolling pin;

4. Cool potatoes and mash them with a rolling pin;

5. Then add a small amount of cooked powder in batches until the potatoes can form a ball;

6. Sprinkle an appropriate amount of flour on the cutting board, put the potato dough on the cutting board and knead evenly;

7. Then cut into slices and then into small strips;

8. Finally, roll it into a long strip and place it on the steamer drawer;

9. Steam in a pot of boiling water for about 10 minutes;

10. After removing from the pot, cool to room temperature, so that the roots will be torn apart. Put all kinds of vegetables and fry them;

Glad to answer [smile] [smile] [smile].