Gnocchi Recipes Bbc

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Gnocchi is one of those comfort foods that just warms your soul. There’s something about the pillowy softness of these little Italian dumplings that just makes everything okay, amiright? Lucky for you, I’ve got not one, but TWO gnocchi recipes to share with y’all today!

Gnocchi Recipe #1

First up, we’ve got this recipe from the good folks over at Food Network. Check out this beautiful photo:

Gnocchi Recipe from Food Network

Now let’s get down to business with the recipe:

Ingredients:

  • 2 large russet potatoes, cleaned
  • 1 1/2 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon kosher salt

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Pierce the potatoes all over with a fork and place on a baking sheet. Bake for 45-60 minutes, or until fork-tender.
  3. Let the potatoes cool for 10 minutes before peeling and discarding the skins.
  4. Rice the potatoes into a bowl.
  5. Add the flour, egg, and salt to the bowl and mix until everything is evenly combined.
  6. Bring a large pot of salted water to a boil.
  7. Roll out the gnocchi dough into long ropes and cut into little dumplings.
  8. Cook the gnocchi in the boiling water for 2-3 minutes, or until they float to the surface.
  9. Drain the gnocchi and serve them with your favorite sauce or toppings.

Gnocchi Recipe #2

Next up, we’ve got another tasty recipe from our friends over at BBC Good Food. This one has a delicious lemon and chive pesto:

Gnocchi Recipe from BBC Good Food

Here are the deets:

Ingredients:

  • 500g new or salad potatoes
  • 75g plain flour, sifted
  • 1 egg yolk
  • 75g finely grated parmesan
  • 1 tbsp olive oil
  • 100g baby spinach leaves, washed and dried
  • Small pack chives, snipped
  • Zest of 1 lemon and 2 tbsp juice
  • 50g pine nuts, toasted

Instructions:

  1. Cook the potatoes in boiling water for 15-20 mins or until tender when pierced with a fork. Drain well and while hot, push through a potato ricer or sieve.
  2. Season the potato mixture, then mix in the flour, egg yolk and 50g/2oz of the parmesan (the mixture will be very soft).
  3. Place the gnocchi mixture on a lightly floured board and form into 2.5cm/1in wide cylinders.
  4. Cut the cylinders into 2cm lengths and place on a floured baking sheet.
  5. Bring a large pan of salted water to the boil and drop in the gnocchi in batches. When they rise to the surface, after 2-3 mins, remove with a slotted spoon and place in a warmed serving dish.
  6. Meanwhile, in a small saucepan, heat the olive oil and gently cook the spinach until wilted. Remove from the heat and stir in the chives, lemon zest and juice.
  7. Drizzle the spinach sauce over the gnocchi and sprinkle with the pine nuts and remaining parmesan. Serve immediately.

So there you have it, y’all. Two delicious recipes for your gnocchi-loving pleasure. Which one will you try first?

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