by Pallavi Purani

Gnocchi- Eggless version

For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with “G”

I have always been amazed to see people make gnocchi flawlessly. I really never thought it is so easy to make. Trust me you can make it even if you dont have the.

Potato Ricer

or.

Moulie

I made a chunky roasted tomato and rosemary sauce to go with it. It was perfect for supper.

Check out theĀ **Blogging Marathon page for the other Blogging Marathoners doing BM#25

Print Recipe
Gnocchi- Eggless version
For the final round of the BM#25, I chose cooking with alphabets. Here is my dish with "G"
Course main course
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • Gnocchi For the
  • 2 Potatoes salted water ... . Medium [ Boiled in and peeled
  • 2 - 3 tbsps All purpose flour maida plus more for dusting ... / .
  • Salt .
  • Mixed herbs .
  • 1 tsp pepper Crushed ... .
  • Water .
For the sauce:
Course main course
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • Gnocchi For the
  • 2 Potatoes salted water ... . Medium [ Boiled in and peeled
  • 2 - 3 tbsps All purpose flour maida plus more for dusting ... / .
  • Salt .
  • Mixed herbs .
  • 1 tsp pepper Crushed ... .
  • Water .
For the sauce:
Instructions
  1. Cut and de seed the tomatoes. Mix them with a little rosemary, salt and pepper. Place in a pre heated oven at 180C for 45 min. Tomatoes going in the oven
  2. Let the potatoes sit out for sometime. We need them to lose as much moisture as possible.
  3. Using a fork, mash it well in a bowl.
  4. Add salt and mixed herbs.
  5. Take it out on a wooden board and add 1 tbsp flour at a time and massage it in the potatoes well.
  6. Add flour until you get a pliable dough out of it. Dough
  7. Once done, make 3/4 inch thick ropes out of it and cut in bite size pieces.
  8. Roll these pieces one by one over an inverted fork, against the twines, to get the ridges.
  9. Boil some water in a pan and lower the dumplings.
  10. Once they are done, they shall float on the water.
  11. Take them out using a slotted spoon.
  12. Once the tomatoes are done, take them out and remove the peel of the tomatoes.
  13. Cut them roughly and keep aside.
  14. In a pan, melt butter or heat the oil. Add the gnocci and stir for a few sec.
  15. Add the tomatoes and the puree.
  16. Season to your taste.
  17. Sprinkle the cheese and devour with glory.


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