30 Gnocchi Recipe Italian Traditional

Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes. Remove the potatoes from the water one at a time with a slotted spoon. Cook the Gnocchi. Boil a large pot of generously salted water. A pasta pot with a strainer insert is great, if not, be sure to have a slotted strainer on hand. When the water is at a rolling boil, put half of the gnocchi into the pot, gently dropping them in as quickly as possible.

Transfer the gnocchi to a parchment-lined baking sheet. Fill a large pot with water and a generous pinch of salt and bring to a boil over medium-high heat. Working in batches, add the gnocchi to the boiling water, making sure not to crowd the gnocchi. Boil until the gnocchi rise to the surface and feel tender, about 4 minutes.

Bake the Gnocchi alla Sorrentina. Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400˚F (200˚C) oven for about 20 minutes. Remove when bubbling and completely heated through. Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve. The origin of gnocchi could also come from a Renaissance recipe, zanzarelli, made from bread soaked in milk and chopped almonds. They were already colored with chard or artichoke purées to make them green. Saffron or pumpkin to make them yellow. Or even chicken meat and oranges or carrots to make them orange.

Gnocchi recipe italian traditional. The origin of gnocchi could also come from a Renaissance recipe, zanzarelli, made from bread soaked in milk and chopped almonds. They were already colored with chard or artichoke purées to make them green. Saffron or pumpkin to make them yellow. Or even chicken meat and oranges or carrots to make them orange. Bake the Gnocchi alla Sorrentina. Put the gnocchi into oven-proof bowls, place on a tray and bake in a 400˚F (200˚C) oven for about 20 minutes. Remove when bubbling and completely heated through. Add one bocconcino of mozzarella to the center of each bowl with a sprig of basil, and serve.

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