appetizer / predjelo / alkuruoka · veggie / povrće / kasvis

Homemade gnocchi with three-cheese sauce/ Domaći njoki s umakom od tri sira / Itse tehty gnocchi ja kolmen juuston kastike

This was not our first attempt at mastering gnocchi, but they never turned out quite right before. They were either too soft, too hard, or too floury on the outside, so they turned into a sticky mess when they were cooked. We gave it another shot out of sheer necessity, because it seems that finding gnocchi at a store in Finland is an impossible task. This recipe was easy enough for gnocchi made from scratch, and gave the true texture that we were hoping for.
We don’t have a potato ricer, so we pushed the potatoes through a mesh sieve, which gave us this super fluffy texture, so we now use the same procedure for our fancy potato mash. If this is your first time making gnocchi and you’re unsure of what the texture should be like, try using about 80% of the flour at first, cooking one and then adding the rest (or more if you think they are still too soft). The texture will depend a lot on the potato type, so it’s really worth the extra effort to test one before you end up with a freezer full of nearly-perfect gnocchi.

gnocchi-1

Homemade potato gnocchi / Domaći njoki od krumpira / Itse tehty peruna gnocchi

(adapted from Gary Mehigan for Masterchef Australia)
(makes about 12 servings / za otprilike 12 porcija / 12 annosta)

  • 1,2 kg floury potatoes
  • 1 egg
  • 2 tsp salt
  • 300 g flour
  • 1 tbsp parsley, finely chopped
  • 1,2 kg brašnastih krumpira
  • 1 jaje
  • 2 žličice soli
  • 300 g brašna
  • 1 žlica peršina, sitno nasjeckanog
  • 1,2 kg jauhoisia perunoita
  • 1 kananmuna
  • 2 rkl suolaa
  • 300 g jauhoa
  • 1 rkl persiljaa, hienonnettu
  1. Preheat the oven to 200°C. Wrap each potato in alu-foil and bake until very soft, about 1h. While the potatoes are still hot, push them through a ricer or a mesh sieve.
  2. Add lightly beaten egg, parsley and salt, mixing with a spatula until just combined.
  3. Spread half of the flour on the work surface and flatten the potato mixture on top. Sprinkle with the rest of the flour on top. Incorporate the flour by repeatedly folding lightly from outside of the potato square towards the middle, without pressing the dough too much. The dough is ready when it’s smooth and even, and when it springs back a little after you’ve pressed it with your finger.
  4. Take a handful of dough and roll it into a long cylinder, then cut gnocchi into the desired size.
  5. Cook in salted boiling water until they float, or freeze separated on a board and later transfer to freezer bags.
  1. Zagrijte pećnicu na 200°C. Umotajte svaki krumpir zasebno u aluminijsku foliju i pecite dok krumpiri ne postanu potpuno mekani, oko 1h. Izvadite iz pećnice i, dok su krumpiri još topli, propasirajte ih ili protisnite kroz cjedilo.
  2. Dodajte istučeno jaje, peršin i sol, lagano miješajući lopaticom dok se svi sastojci ne povežu.
  3. Raspodijelite polovicu brašna na podlogu i spljoštite mješavinu krumpira na vrh. Posipajte ostatkom brašna, pa zamijesite njoke na način da lagano presavijate vanjske stranice kvadrata od krumpira prema sredini. Ponavljajte bez pretjeranog pritiskanja dok tijesto ne postane mekano, ravnomjerno i vraća se nakon što ga lagano pritisnete prstom.
  4. Valjajte šaku po šaku tijesta dok ne dobijete dugi, tanki cilindar, pa ga narežite u njoke željene veličine.
  5. Kuhajte u posoljenoj kipućoj vodi dok njoki ne isplivaju na površinu. Zamrznite ostale njoke razdvojene na dasci za rezanje, pa ih kasnije preselite u vrećice za zamrzivač.
  1. Lammitä uuni 200 asteeseen. Kääri jokainen peruna alumiinifolioon ja paahda kunnes tosi pehmeä, noin tunti. Paina perunat hienon siivilän (metalliverkollinen) läpi kun ne ovat vielä lämpimiä.
  2. Lisää kevyesti vatkattu kananmuna, persilja ja suola perunaan ja sekoita lastalla kunnes kaikki ainekset tulevat yhteen.
  3. Ripottele puolet jauhoista pöydälle ja kevyesti paina perunaseos litteäksi jauhojen päälle, että se on ruudun muotoinen. Ripottele loput jauhoista perunaseoksen päälle.
  4. Taita reunat perunaruudusta sen keskelle, näin saadaan jauhot mukaan perunaseokseen. Jatkaa tätä kunnes jauho on tasaisesti jakautunut perunaseokseen ja taikina “vastustaa” kun sitä painaa.
  5. Ota kourallinen taikinaa ja pyöritä se pitkäksi rullaksi. Sit voi leikata taikinan haluttuun gnocchi muotoon.
  6. Keitä kiehuvassa, suolatussa vedessä kunnes gnocchit kelluvat. Gnocchi pakastuu myös hyvin, niin voi pakastaa nopeasti leikkuulaudan päällä ja sitten siirtää pakastepusseihin.

gnocchi_4-small

Three-cheese sauce / Umak od tri sira / Kolmen juuston kastike 
(serves 2 / 2 porcije / 2 annosta)

  • 250 g gnocchi
  • 50 g blue cheese
  • 30 g gruyere/gouda
  • 20 g parmesan, divided
  • 1,5 dl cream
  • 4 sprigs thyme
  • 250 g njoka
  • 50 g gorgonzole
  • 30 g grujera/gaude
  • 20 g parmezana, podijeljeno
  • 1,5 dl vrhnja za kuhanje
  • 4 grančice timijana
  • 250 g gnocchia
  • 50 g sinihomejuustoa
  • 30 g gruyere tai gouda juustoa
  • 20 g parmesan juustoa
  • 1,5 dl kermaa
  • 4 timjami varrasta, lehdet poimittu
Preheat oven to 220°C. Grate or finely chop blue cheese, gruyere and half of parmesan, then melt in a small pot with the cream. Season well with salt and pepper, then add thyme. Combine with cooked gnocchi. Divide between 2 small oven-proof bowls, sprinkle with leftover grated parmesan and bake until golden on top.
Zagrijte pećnicu na 220°C. Naribajte ili sitno nasjeckajte gorgnozolu, grujer/gaudu i polovicu parmezana, pa rastopite sireve u vrhnju za kuhanje u malom loncu. Začinite solju, paprom i timijanom. Dodajte njoke, dobro promiješajte i podijelite na dvije zdjelice za pećnicu. Posipajte preostalim naribanim parmezanom i zapecite dok parmezan ne dobije zlatnu boju.
Lämmitä uuni 220 asteeseen. Raasta eri juustot, ottaen talteen puolet parmesanista, ja sulata kerman kera pienessä kattilassa. Mausta suolalla ja pippurilla ja lisää timjami lehdet. Lisää mukaan keitetyt gnocchit jonka jälkeen seoksen voi jakaa kahteen uunikestävään kulhoon. Ripottele päälle parmesania ja paista uunissa kunnes kultaisen värisiä päältä.
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2 thoughts on “Homemade gnocchi with three-cheese sauce/ Domaći njoki s umakom od tri sira / Itse tehty gnocchi ja kolmen juuston kastike

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