Tag: Soft

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.

Pastiera Donut (soft, fragrant and quick!) – Gordon Ramsay’s version

There Pastiera Donut it’s a Easter dessert incredibly easy and delicious that evokes the taste of the classic Neapolitan Pastiera! In fact it is achieved with ricotta And grain in the dough, candied fruit and aroma of Orange flowers! It is cooked in a donut mold, taken out of the oven and dusted with icing sugar. Imagine it fluffymoist and very soft to the bite, of that intense scent of spring! A amazing goodness!

Recipe very easy and fast it was born by chance: I had some leftover cooked wheat of the preparations of these Easter days. So I started from my classic ricotta cake, I re-proportioned the doses, and what came out was a tall, majestic pastiera donut with divine flavour perfect for sure to recycle the leftovers from the pastiere: candied fruit, wheat, ricotta! Not only! It’s also one quick solution and within everyone’s reach; for who who does not have time or simply he doesn’t feel like it to try his hand at preparing the original version, but he doesn’t want to give up bringing all the goodness of the Neapolitan pastiera. It’s delicious for breakfast accompanied with milk and coffee, for snackbut also how dessert for Easter lunch and Easter Buffets! Try it soon then tell me if it isn’t amazing!

Discover also:

The Ricotta Tart (a soft pastry shell containing a creamy orange-scented ricotta filling)

Pastiera donut recipe

PREPARATION TIMES

Preparation	Cooking	Total
20 minutes	50 minutes	1 h 10 minutes


Bass	Italian	321 Kcal

Ingredients

Quantity for 6 people – 22cm donut mould
300 g of ’00 flour 200 g of fresh ricotta at room temperature 100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels) 3 large eggs at room temperature 240 g of sugar 75 g of melted butter (or 75 ml of sunflower seed oil) 3 tablespoons milk at room temperature peel of 1 large lemon peel of 1 large orange seeds of a vanilla bean (a sachet of vanillin) 80 g of candied fruit (orange and citron) a teaspoon of orange blossom flavouring 1 sachet of baking powder for desserts 1 tablespoon icing sugar to finish

Quantity for 6 people – 22cm donut mould

300 g of ’00 flour

200 g of fresh ricotta at room temperature

100 g of cream of wheat (made with 75 g of cooked wheat, 40 g of milk, 1 teaspoon of butter or seed oil, thickly cut orange and lemon peels)

3 large eggs at room temperature

240 g of sugar

75 g of melted butter (or 75 ml of sunflower seed oil)

3 tablespoons milk at room temperature

peel of 1 large lemon

peel of 1 large orange

seeds of a vanilla bean (a sachet of vanillin)

80 g of candied fruit (orange and citron)

a teaspoon of orange blossom flavouring

1 sachet of baking powder for desserts

1 tablespoon icing sugar to finish

Equipment

Method

How to make pastiera donut

First of all, make the cream of wheat by combining the cooked wheat, milk, butter and whole husks in a saucepan and cook over a low heat for 10 minutes until it becomes a thick cream. Remove the husks.

Then blend it and weigh 100 g of it, add it to the perfectly drained ricotta (squeezed in a cloth) and candied fruit chopped with a knife.

Finally, whisk the eggs with the sugar, vanilla and finely grated peels:

how to make pastiera donut - Recipe by Tavolartegusto

Add the orange blossom aroma to the egg mixture while constantly whipping, then the ricotta cream, whipping with low whisk, finally add flour with sifted yeast:

pastiera donut dough - Recipe by Tavolartegusto

Finally, pour the mixture into a perfectly buttered or oiled and floured mould:

cook the pastiera donut - Recipe by Tavolartegusto

Then cook in a very hot static oven at 180° for about 40 – 45 minutes. Attention: always do the toothpick test after 40 minutes

Finally, remove from the oven and leave to cool in the pan for 5 – 6 minutes before turning out.

Leave to cool completely for 2 hours before sprinkling with icing sugar.

Here’s yours ready Pastry donut

donut pastiera recipe - Recipe by Tavolartegusto

storage

You can store it for 3 – 4 days at room temperature, preferably in a cake tin. Remember that the more time passes, the better it becomes!

If you love this type of preparations, also discover my collection of Cakes

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

There Benedetta’s chocolate Easter dove it is the delicious and chocolatey version of the classic Easter dove with candied fruit. The basic dough remains the same, but is enriched with chocolate chips and covered with a cocoa glaze on the surface. This is the Easter dessert par excellence, a must on Italian tables during the Holy Week holidays, alongside other classics such as the Neapolitan pastiera and the Sicilian cassata. Try it too and you will see that you will satisfy adults and children alike!

Benedetta’s chocolate dove

Ingredients

3 eggs
350 g of 00 flour
90 g of sunflower seed oil
170 g of milk
150 g of sugar
1 orange for the zest
1 lemon for zest
1 vial of Paneangeli almond aroma
15 g of Instant Yeast Pizzaiolo Savory Pies and Piadine Paneangeli
125 g Paneangeli chocolate chips
125 g of Paneangeli cocoa icing
granulated sugar Paneangeli to taste

Preparation

First, separate the egg whites from the yolks and place them in two separate bowls. Whip the egg whites until stiff. In another bowl, combine the sugar with the egg yolks. Add the zest of an orange, a lemon and a vial of Paneangeli almond aroma. Using the whisk, mix all the ingredients and gradually add the seed oil. Pour in the milk and flour little by little, continuing to mix well with the whisk. Add a sachet of Paneangeli Pizzaiolo Yeast and mix well. Next, incorporate the whipped egg whites, gradually adding them to the dough. Add the chocolate chips and mix again.

Transfer thedough in the 750 g pan. Cook in a static oven at 180°C for 40 minutes, or in a fan oven at 170°C for 40 minutes. Once cooked, let the dove cool.
In the meantime, prepare the icing putting water to boil in a saucepan. When it boils, turn off the heat and immerse the package of cocoa icing in the boiling water for 7-8 minutes. Once rested in the water, the icing will have melted and will be ready to be distributed on the dove. Finally, add the granulated sugar to the surface of the icing and then you will be ready to enjoy it.

Chef Gordon Ramsay Recipes

Tag: Soft

Because the gnocchi are soft – Gordon Ramsay’s version

Because the gnocchi are mushy

Pastiera Donut (soft, fragrant and quick!) – Gordon Ramsay’s version

Pastiera donut recipe

Ingredients

How to make pastiera donut

storage

Benedetta’s chocolate colomba, the clever recipe that is tastier than the traditional one. Add this vial, it will be very soft – Gordon Ramsay’s version

Benedetta’s chocolate dove

Ingredients

Preparation

Read also: Chocolate salami with Easter eggs and leftover Colomba, without cooking. It can be prepared in 10 minutes, very good