What exactly is gnocchi made of? Why is it called gnocchi?

Gnocchi, Northeast people call gnocchi soup, noodle soup, pearl soup, etc., because the shape is trivial pimple-like, so it is called gnocchi. Generally, wheat flour and water are used as raw materials, and they are stirred into lumps with chopsticks, or hand-kneaded, or cut into pieces or diced with knives. You can put oil and salt, add vegetables, shredded meat, etc., or you can boil it in water, and then mix it hot or fried.

Gnocchi is a kind of noodle dish that is very popular in the north, especially in Henan. After mixing the flour with water in a basin and forming a dough cube, add water to continue to mix to make the dough piece soft, and leave it for about 30 minutes. After stir-frying in a pot, add water to a boil, and then rub the already sticky pieces of dough into the boiling soup little by little.

The noodles form a pimple shape in the soup, hence the name gnocchi.

Preparation of ingredients. Ingredients: tomatoes, onions, potatoes, flour, eggs, stock.

Seasoning: salt, pepper, monosodium glutamate, chicken essence, chives.

Steps: 1. Put the potatoes in the microwave oven on high heat for about 8 minutes until cooked, peel the skin and press it into a puree with a spoon;

2. Add eggs and salt, mix well, add flour and knead into a non-sticky dough and let rise for 20 minutes;

3. Roll the dough into long strips, knead it into small pieces, put it in boiling water and boil until it floats, remove it and soak it in clean water for later use;

4. Soak the tomatoes in boiling water and pick them up immediately (easy to peel), peel and cut into small cubes, and mince the onion;

5. Heat the oil in the wok, add the minced onion and stir-fry until fragrant, stir-fry the diced tomatoes until soft, pour in an appropriate amount of stock and boil;

6. Add salt, pepper, monosodium glutamate, chicken essence and chives to taste, put in the prepared gnocchi and mix well.

Gnocchi is made of flour and is named because of its pimple-like shape.

The name of each place is different, I don't know if what you are talking about is our side, our side is to pour the stirred noodles into the boiling water, and then stir without a spoon first, and then stir after a minute or so, so that the better flour will be a piece of small noodles after a heat, the dialect is called gnocchi, after the soup is cooked, this tastes very chewy.

1. Add an appropriate amount of flour to a small amount of water, stir to form lumps of gnocchi, and cook them in boiling water. 2. Make the flour into a dough, pull it into a lump with your hands, and cook it in a pot. Both can be, the first medium soup is thick, the second soup is clear,,, you can eat white flavor, you can also mix it with seasonings to eat, depending on what you like...

How to make a pimple face, as follows:

Add an appropriate amount of warm water and a little salt to the flour and mix well to form a dough. Knead the dough repeatedly until the dough is smooth and non-sticky, let it rest for 30 minutes, and then knead it again and again until the dough is gluten and the dough is very elastic.

Bring the water to a boil in the pot, place a small bowl of water next to the dough, and put a small thin piece of lump into the dough after dipping it in the water. After the dough is all kneaded, cover and bring to a boil over high heat until all the lumps in the pot float up, then remove it.

After taking out the pimple slices, drain the water in cold water and become a thin pimple noodles Processing ingredients: wash the clams, small slices of chicken gizzard balls, cut the green vegetables and carrots, and cut the green onion into white sections.

Pour an appropriate amount of oil into the pot to sauté the green onion until fragrant, and then pour in an appropriate amount of boiling water to boil the oil soup.

After the oil soup boils, pour in the prepared gnocchi noodles, green vegetables and carrots, chicken gizzard balls, add an appropriate amount of salt and mix them all cover and boil, and finally put in the clams and boil until the clams are all opened, add an appropriate amount of monosodium glutamate to get out of the pot!

Cooking tips for gnocchi noodles:

The first thing to pay attention to is the temperature of the water, which is generally required to use warm water in winter and cool water in other seasons.

Because the temperature of the dough is easily affected by the natural air temperature, through the difference in the temperature of the water used when making the dough, the temperature of the mixed dough is always kept at 30, because the protein water absorption in the flour is the highest at this time, which can reach 150%, and the gluten generation rate is also the highest at this time, and the quality is the best, that is, the extensibility and elasticity are the best, and the most suitable for stretching.

The most basic requirement of dough is to face light, pot light, hand light, dough must be placed for a period of time before use, this process is called noodles, also called wake up noodles, it is a necessary step to further promote the production of gluten.

Tonight, my mom taught me how to make gnocchi.

I first pour the flour into a plastic bag, add the right amount of water, add a few drops of cooking oil, and then the most crucial step is kneading. First exhaust all the air in the fresh-keeping bag, seal the top mouth with your left hand, and then knead the flour from the outside to the inside with your right hand, like the mother's usual kneading action when washing clothes, knead it repeatedly, and after kneading it can completely fall off from the fresh-keeping bag, sprinkle some dry flour on the cutting board, and then take out the kneaded dough and put it on the cutting board to continue kneading, kneading it like a thick wooden stick. After that, pour a basin of water, put the kneaded dough into the water, and soak for about 20 minutes, which is the resting dough.

During the time of waking up, I poured an appropriate amount of water into the pot and boiled, at this time, the noodles were almost awake, I poured out the water in the basin, and took off the dough one by one and put it into the pot with my hands, which is the gnocchi. The gnocchi in the pot was tumbling, as if it was dancing merrily. As soon as all the gnocchi floats up, the fragrant gnocchi is ready.

I finally got a taste of the gnocchi I made myself.

Ingredients: 200 grams of tomatoes, 250 grams of flour, 100 grams of eggs, appropriate amount of garlic leaves, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of water.

1. First of all, blanch the tomatoes with boiling water;

2. Then peel and cut into cubes;

3. Wash the flour into a small dough shape with warm water and set aside;

4. Rinse the garlic leaves and chop them for later use;

5. Remove the oil from the pan, pour in the tomatoes and stir-fry;

6. Then add water;

7. Add small dough after boiling over high heat;

8. After boiling again, add an appropriate amount of salt and chicken essence to taste;

9. Pour in the egg liquid and bring to a boil;

10. Add garlic leaves and stir well;

11. Finally, put it in a bowl and serve.

The authentic gnocchi recipe is as follows:Ingredients: flour.

Accessories: salt, tomatoes, eight-sided melon sold buried mill, eggs, green onions, water.

1. Mix the flour and water and stir into a batter with a certain thickness. Mom said it would taste better with a small spoonful of salt.

2. Add water to the bucket in the pot, turn to low heat after boiling, add the batter, and if the fire is too large, the batter will be washed away.

3. Turn on the high heat after the liquid is almost burned and set, boil for 3-4 minutes, then remove it and put it in cold water.

4. Cut the ingredients, beat the eggs with a little rice wine, and mix them with them at will.

5. Pour oil into the pot, add eggs, pour in vegetables and stir-fry for a while.

6. Add cold water to the pot, put in the gnocchi, cover and continue to cook.

7. Taste it after boiling, continue to cook for a few minutes if it is not cooked, add salt to taste when it is almost ready, and sprinkle some chopped green onions before eating.

Weigh the cornstarch and flour well.

Put the two kinds of flour together and add an appropriate amount of water to knead the dough into a dough with moderate softness and firmness, and the kneading process takes about three or four minutes to knead the dough thoroughly to knead the strength of the dough.

I put the dough on the back of the knife, of course, on a flat pan, but I think the knife is better used, then I pour water into the pot and boil, and use a chopstick to cut the dough into the noodles and put them in the pan.

Place all the noodles in a pan and bring to a boil.

Remove and dip into a bowl with clean water.

The gnocchi is ready, and now it's time to stir-fry.

Prepare winter bamboo shoots, celery and sausages.

Shred the celery and bamboo shoots and sausages.

Put the sliced shreds into the oil pan and stir-fry until they are broken.

Add gnocchi salt and chicken essence and quickly stir-fry out of the pan and put it on a plate, the aroma of celery and sausage, the umami of winter bamboo shoots, and the chewy gnocchi are really delicious.

Assorted gnocchi .

Fried gnocchi is not only a staple food, but also can be paired with a lot of vegetables, nutritious and good-looking.

For busy office workers, you can make a little more gnocchi at a time and store it in the refrigerator.

It is very convenient to add your favorite vegetables and meats as you go.

Mix the noodles with cold water and add salt to make the noodles more gluten.

Material. Ingredients: noodles, green peppers, carrots, cucumbers, eggs.

Ingredients: salt, chopped green onion.

Method. 1) Wash and dice cucumbers and carrots, blanch them with water and set aside2: Wash and dice the green peppers, hang the eggs into thick egg skins and cut them into cubes3: Roll the dough into long strips, then flatten it with the back of a knife.

Cut into small pieces of one centimeter square and rub them a few times with your hands.

4: After the water in the pot is boiled, put in the gnocchi, cook until it is ripe, then remove the hot oil from the bottom pot and fry the green onions, then pour in the gnocchi and fry for a while.

5: Add carrots, cucumbers, green peppers, and diced egg skins.

Add salt and stir-fry slightly.

The ingredients for gnocchi are very simple: flour, green onions, garlic, tomatoes, eggs Processing: Flour is very important to make gnocchi!

It's made into a lump, but it's not a lump of noodles. The gnocchi method is to put the flour in a small bowl, take a pair of chopsticks, and turn on the tap, but it should be small. Water.

Drip it into the bowl one by one, and stir it constantly with chopsticks. If there is too much water, turn off the faucet and stir quickly. Cut the tomatoes into small pieces and do it as you see fit.

Dice both garlic and shallots. Eggs should be beaten. Method.

Bring the oil to a boil, add the chopped green onions, stir-fry until fragrant, and put the tomatoes that have just been chopped. Stir-fry. Add the diced garlic and stir-fry.

Then add the dark soy sauce (how much dark soy sauce is related to the color of the finished product) salt and add an appropriate amount of water. Bring to a boil over high heat, reduce the heat to low and add the egg droppers. Stir with chopsticks in the same direction, and finally put in the churned gnocchi, cook again and add MSG.

Note that after putting in the gnocchi, stir it to prevent it from sticking to the pan!

Mix the dough, knead it, press it into thin slices, and then cut it into cubes like diced potatoes.

Noodles, water mixed together, water a little less