Making aglio e olio potato gnocchi
"Nyochi" is Italian sujebi Like pasta tomato sauce.Cream sauce You can use it For me, it's "Alio e olio" I made it like oil pasta than when it's hot The more it cools, the more chewy the texture is I think that's the charm of potato gnocchi The savory taste and lightness of the potato It's soft and chewy Italian Sujebi It's good even if you eat this
4 serving
Within 999 minutes
빈티지홀릭
Ingredients
  • Potato
    1kg
  • Salt
    1~2ts
  • ground pepper
    suitably
  • Gravity powder
    180g
  • an egg yolk
    1ea
  • olive oil
    suitably
  • crushed garlic
    1~2TS
  • peperoncino
    6~7ea
  • parsley powder
    suitably
  • Parmesan cheese powder
    little
Cooking Steps
STEP 1/12
Boil 1kg of potatoes (based on 4 servings) thoroughly, mash them well with a fork, season them lightly with salt and pepper, and cool them down (the reason for cooling is to preserve a softer, lighter texture when you lose moisture)
STEP 2/12
Add 180g of gravity and knead
STEP 3/12
Beat in one egg yolk and knead
STEP 4/12
Like sujebi
so that it doesn't get on your hands
knead into a lump
STEP 5/12
Divide it into parts and let it hang down
Cut it into bite-sized pieces
STEP 6/12
Press it with a fork
in the shape of a gnocchi
to make stripes
STEP 7/12
I use it after freezing it
(If you put it in right away, it's loosened)
STEP 8/12
When cooking, in lukewarm water
Add salt and boil it
floating on the water
take out the gnocchi
STEP 9/12
Sieve and drain a little
STEP 10/12
Put olive oil on a heated pan
Minced garlic and pepperoncino
Add an appropriate amount and stir-fry it
I'm going to put in the gnocchi and wrap it up
STEP 11/12
The color is nice color
Smells good (completed)
Put it on a plate
STEP 12/12
Before I eat
With parsley powder
Parmesan cheese powder. Chop chop
When you make potato gnocchi Old, wrinkled potatoes The more you use it, the better the texture
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