Tag: Gnocchi

Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy is a question that torments many cooking and food and wine enthusiasts, who try their hand at preparing this classic traditional Italian dish. The consistency of the gnocchi is fundamental to the success of the dish: they must be soft enough to melt in the mouth, but at the same time maintain a certain tenderness that enhances the flavor without becoming mushy. Understanding the underlying causes of mushy gnocchi is therefore essential for anyone who wishes to master the Italian culinary art and ensure excellent results.

Because the gnocchi are mushy

The question of the consistency of gnocchi is closely linked to several factors, including the quality of potatoesthe amount of flour used, and the dough handling. First of all, it is important to select potatoes with a low water content; varieties such as yellow-fleshed potatoes are often recommended for their ability to absorb less flour, thus reducing the risk of obtaining gnocchi that are too hard or, conversely, too soft if you use too much water.

Another crucial aspect is the amount of flour engaged. Too much flour can make the gnocchi too firm, while too little can cause them to fall apart during cooking, resulting in soft and unappetizing gnocchi. The key is finding the right balance, adding flour little by little and constantly evaluating the consistency of the dough.

There dough handling it also plays a decisive role. Overworked dough will become elastic due to gluten formation, leading to tough dumplings. On the contrary, an insufficiently mixed dough may lack the necessary cohesion, resulting in gnocchi that fall apart easily.

Finally, the cooking it is a critical moment: the gnocchi must be immersed in boiling salted water and cooked until they rise to the surface, a sign that they have reached the right consistency. Overcooking can make the gnocchi too soft and compromise their structure.

For those looking for a detailed guide on how to prepare perfect potato gnocchi, I recommend consulting this recipe: Potato gnocchi: a timeless classic.

In short, the preparation of gnocchi requires attention and care at every stage, from the choice of ingredients to cooking. By following the advice listed above and practicing, you can obtain gnocchi with the ideal consistency, ready to be enjoyed with your favorite seasoning. As we have seen, the key to success lies in carefully balancing all the elements involved.

Sorrento style gnocchi – Yet another cooking blog – Gordon Ramsay’s version

The Sorrento style gnocchi they are an iconic dish of the Italian tradition, in particular of the gastronomic culture of Campania, where the flavors of the sea meet those of the land in a perfect combination of taste and tradition.

This preparation takes its name from the city of Sorrento, and is an example of how Italian cuisine is capable of transforming simple ingredients into memorable dishes, capable of telling local stories and customs.

The Sorrento gnocchi recipe comes from a base of potato gnocchi, a poor dish of the peasant tradition, enriched by the intense flavor of tomato puree. The circle is completed by the scent of fresh basil and the softness of fiordilatte mozzarella, which, when melted, creates irresistible contrasts and textures.

This vegetarian first course is finally grilled in the oven, creating a golden crust that always wins everyone over. I don’t know about you, but as a family, we always fight over the crunchiest parts. Because this is a dish that I love to share with my loved ones, both in its preparation… and at the table!

However, if you are in a hurry, I recommend using some fresh potato gnocchi*.

And if you’re looking for an autumnal version of gnocchi, I invite you to try mine pumpkin gnocchi.

Pan-fried gnocchi, ready in 15 minutes – Gordon Ramsay’s version

Friends of QuantoFood, today we will definitely turn your day around with a super delicious and quick to make first course! But let’s take a step back: you know when you come home after a very long day and the last thing you want is get to the stove for cooking?

Here, today’s recipe is save dinner and save perfect lunch for these occasions, ideal to cook to conquer the taste buds of your sweetheart and those of the whole family, adults and children! What are we talking about? Drum roll: some gnocchi! Let’s face it, we’re all used to cooking them in salted water, waiting in glory for them to float to the surface. But what if we told you there is a way even easier and faster to enjoy a super delicious and creamy first course of gnocchi in just over 10 minutes, would you believe it?

Well yes, there’s no need to pinch yourself because it’s all true! Here’s our version of the pan-fried dumplings!

How to cook gnocchi in a pan

To make this recipe you just need to prepare a sauce with typically Mediterranean aromas based on cherry tomatoes, fresh basil, Tropea-type spring onion and a very generous cascade of fresh grated pecorino. At this point all that remains is cook the gnocchi directly. For this recipe we used ready-made potato gnocchi, but if you prefer you can also make them at home. Once the pleasantries are over, the time has finally come to get our hands dirty, or rather, “in the pan“! You are ready? Let’s go!

More recipes to try