Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

 Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

      Todd from A Cooking Dad have given this wonderful Challenge for this month in The Daring Cooks.  This is my first attempt in this recipe and it was so easy to make from starch and tasted delicious and perfect way to sneak the veggies in kids diets.

What is Gnocchi (noc chio)?  It is a dumpling made with any variety of ingredients like spinach, sweet potato, beets, carrots, tomatoes, mushrooms and can be topped with your favorite ingredients like pasta sauce or simple cheese. I used avocado cilantro sauce to accompany my gnocchi recipes.   Originally, In  Italian version, it was made from Semolina. The use of potato in gnocchi is a relatively new innovation.

Preparation time: About 2 hours total.
Cooking Potatoes – 1 hour
Cooling and peeling potatoes – 30 minutes
Forming Gnocchi – 15 minutes
Cooking Gnocchi – 10 minutes

For Potato Gnocchi:
Servings: 4
Ingredients
1½ pounds (700 grams) starchy potatoes (Russet or Idaho work well)
Salt and Pepper
½ to ¾ cup (120 to 180 ml) (70 to 100 grams) (2½ to 3 ½ oz) all-purpose (plain) flour, plus more as
needed
1 large egg (optional)

Directions: 

1. Heat the oven to moderately hot 400°F/200°C/gas mark 6 and bake potatoes until tender,
about an hour. You can also boil the potatoes with their skins on. When potatoes are cooked
split the potatoes open to allow steam to escape. When potatoes are cool enough to handle,
scoop out their flesh.
2. Bring a large pot of salted water to a boil.
3. Pass the potatoes through a ricer or food mill. I used a medium setting on mine. If you do not
have a ricer or mill you can use a masher but try not to “work” the potatoes too much as this
will cause the gnocchi to be tougher.

 Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

4. On a well-floured board place the potatoes and form a well in the potatoes. Put ¼ cup (60 ml)
(35 gm) (1¼ oz) flour and the egg (if using) in the potatoes. Gently knead the potato, adding
the additional flour if needed, just until the dough comes together.
5. Pinch off a small piece of the dough and try cooking it in the boiling water to see if it holds
together. If it does not add a little more flour and try again.

 Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

6. Roll some of the dough into a ½ inch (5 mm) thick rope, then cut the rope into ½ inch (5 mm)
pieces
Score each piece with a fork or gnocchi board. You can also just push your finger into it to
form a little bowl. This is not really that critical and done just to help the gnocchi hold onto
the sauce a little better. Put the pieces onto a parchment lined baking sheet until ready to
cook.
8. Add the gnocchi to the boiling water in small batches. After they rise to the surface let them
cook another 60 seconds and remove them with a slotted spoon.
9. Finish with any sauce you like.

For Avocado Cilantro Creamy Sauce

Ingredients:
1 ripe avocado
Handful of cilantro
1 ~ 2 green chills or to taste
1 tsp cumin powder
1/2 tsp garlic powder
2 ~ 3 tbsp fresh curd
Salt to taste
water as needed

Method:
1. Scoop the avocado flesh and grind all the ingredients  in to fine paste. Add water to required consistency, Adjust salt and spice to taste.

 Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

Before Serving:

1. Heat 1 tsp butter on the skillet and add the prepared gnocchi, stir for few minutes. add pepper powder  and little bit salt to taste.
2. Spread the avocado sauce and place the buttered gnocchi on the plate and serve. If needed add cheese.

 Kartoffel Gnocchi / Potato Gnocchi in Avocado Cilantro Creamy Sauce

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