morsels45

morsels45 said

Gnocchi

Light if you are lucky, and bullets if you overwork them.

Gnocchi
Photo: Paoletta S., CC BY 2.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make gnocchi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Light, if you are lucky

70 minutes · serves 4 · Hard

What you need

  • 1kg floury potatoes
  • 200g plain flour, and more to hand
  • 1 egg yolk
  • Nutmeg
  • Salt
  • 60g butter and sage to finish

What you do

  1. 1Bake the potatoes whole in their skins rather than boiling them. Wet potato is the enemy and boiling adds water you then need more flour to soak up.
  2. 2Scoop out the flesh while hot and rice it onto a board. Let the steam go.
  3. 3Scatter the flour, yolk, nutmeg and salt over and bring it together with your fingertips, quickly. Knead it and you get bullets.
  4. 4Roll ropes, cut 2cm pillows, and roll each down a fork if you want the ridges.
  5. 5Boil in batches. They rise in about 90 seconds and are ready 20 seconds after that. Straight into foaming butter with sage.

From a packet, done well

15 minutes · serves 2 · Very easy

What you need

  • 500g shop gnocchi
  • 60g butter
  • Sage
  • Parmesan

What you do

  1. 1Skip the boiling entirely: fry them straight from the packet in butter, 8 minutes, without moving them much.
  2. 2They go crisp and golden on two sides and soft inside.
  3. 3Sage in for the last minute, parmesan over.