Potato Gnocchi

About Potato Gnocchi

Ingredients

• Medium potatoes, rubbed with oil and baked in the oven for 1 hour 4
• Refined flour (maida) 1 cup
• Egg yolk 1
• Nutmeg (jaiphal) powder ½ tsp
• Olive oil ½ tsp
• Semolina (suji/rawa) 1 cup
• Pumpkin cubes, roasted ½ cup
• Processed cheese, grated ½ cup
• Salt to taste
• Black pepper powder to taste
• Gnocchi sauce
• Milk 1 cup
• Fresh cream 1 cup
• Salt to taste
• Nutmeg (jaiphal) powder 1 pinch

How to Make Potato Gnocchi (Stepwise Photos)

Method

1. Peel and mash the potatoes and put into a bowl. Add egg yolk, salt, ¼ tsp nutmeg powder and mix. Add refined flour, 1 tbsp at a time, and knead into a dough.
2. Divide dough into 2 portions. Dust worktop with a little dry flour and roll each portion into a cylinder. Apply very little pressure while rolling so that it does not break.
3. Cut 1 inch thick pieces. Press and roll each piece on the back of a fork to give the gnocchi traditional Italian shape.
4. Spread semolina a plate or tray and put the gnocchi over it. Keep the plate or tray in the refrigerator for 10 minutes so that the gnocchi become firm.
5. To make the gnocchi sauce, take milk, fresh cream, salt and nutmeg powder in a in a bowl and mix well.
6. Preheat oven at 200º C. Grease a baking dish.
7. Boil sufficient water in a deep non-stick pan, add salt and ¼ tsp nutmeg powder and mix well. Add gnocchi and cook for 2 minutes only. Strain the gnocchi and place them on a plate.
8. Spread a layer of sauce in the baking dish. Spread the gnocchi on top, followed by pumpkin cubes and more sauce on top.
9. Sprinkle grated cheese, salt and pepper. Keep the dish in the preheated oven and bake for 20 minutes.
10. Transfer into individual serving plates and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps