Hungarian version of gnocchi - recipe please?

The mixture is dropped as spoonfuls into boiling water. Does anyone have a recipe for the mixture?

4 Answers

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  • You
    Lv 5
    1 decade ago
    Favorite Answer

    Like Peapop said, but I would use 1 egg.

    350 grams flour (~0.32 quart)

    1 eggs

    Salt

    Water

    Source(s): I'm hungarian
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  • lou
    Lv 7
    1 decade ago

    Potato Gnocchi Recipe

    Ingredients:

    2 pounds Idaho potatoes, washed, unpeeled

    2 tablespoons butter, melted

    1 egg yolk

    1 cup ricotta cheese

    1 teaspoon Hungarian paprika

    1/4 teaspoon ground nutmeg

    1/2 teaspoon salt

    ground white pepper, to taste

    2/3 dash cayenne pepper

    2 cups all-purpose flour

    Directions:

    Bake the potatoes (They will stay drier) until they are fork tender. Drain them well and allow to cool so you can handle them. Peel and run potatoes through a ricer. Place the potatoes in the bowl of an electric mixer and add the melted butter, egg yolk, ricotta cheese and seasonings. Blend about 30 seconds. Add the flour and blend until a smooth dough is achieved. Roll the dough into long cylinders the thickness of your finger, then cut into 1/2 inch long pieces.

    Press the pieces with a fork to give them some texture. Lightly flour and set on a lightly floured tray to dry. Allow to dry for about 3 hours. Bring 8 quarts of water to a boil and add about 1/4 of the gnocchi. Boil gently until they float to the top, then boil only 1 minute longer. Drain remove to a bowl and repeat process with remaining gnocchi.

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  • Anonymous
    1 decade ago

    This recipe for stew has gnocchi's....

    GOULASH (STEW) WITH GNOCCHI

    750 g. beef or pork, cut into sm. pieces

    80 g. oil

    100 g. onion

    Salt

    Hungarian red pepper

    Cumin seed

    Green paprika

    Tomato

    GNOCCHI:

    350 g. flour

    2 eggs

    Salt

    Water

    Saute the onions in oil. Remove from the heat and add red pepper. Add meat and spices and steam for awhile. Pour a small quantity of water on it and let it evaporated until thickened.

    To make gnocchies, mix the flour with the eggs, some salt and some water. In another pot, boil salted water. Using a teaspoon, make small pieces of the pastry. Drop into boiling water and cook. Add to the goulash as a garnishment.

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  • 1 decade ago

    HOME made GNOCCHI:

    1 large baking potato (1 c mashed)

    2 eggs

    1 teaspoon salt

    1 cup ricotta cheese

    8 teaspoons butter, clarified

    1 cup romano cheese, grated

    3 cups flour

    Boil potato and mash.

    Combine potato with eggs and salt and whip until fluffy.

    Add ricotta cheese, butter, Romano cheese and flour.

    Knead until smooth.

    Shape into 1/2" rolls and cut into 1" lengths.

    Make impression with thumb in each piece, then lightly dust with flour.

    Drop into boiling salted water and cook only until they rise to the surface.

    Drain and serve with tomato sauce and grated cheese.

    Note: Before cooking, gnocchi may be flash frozen on a cookie sheet, then place in plastic bag in freezer.

    RECIPE 2: Gnocchi Parisienne Recipes

    FOR THE GNOCCHI DOUGH

    4 tablespoons unsalted butter (1/2 stick)

    1 cup milk

    1 cup all-purpose flour

    3 large eggs

    1/2 teaspoon salt

    3 tablespoons grated parmesan cheese

    1/8 teaspoon grated nutmeg

    TO FINISH THE DISH

    3 tablespoons unsalted butter, melted

    3 tablespoons virgin olive oil

    1/3 cup grated parmesan cheese, plus a few Parmesan shavings for garnish

    1/2 cup shredded basil

    1 tomato, diced

    In a small, heavy saucepan, melt the butter in the milk and bring to a boil.

    Remove the pan from the heat. Add the flour all at once, mixing it in quickly with a sturdy wooden spoon.

    Return the pan to low heat and keep stirring; the mixture will form a solid mass. Continue cooking for about 1 minute to dry it somewhat.

    Transfer the dough to the bowl of a food processor and process for 4 to 5 seconds.

    Add the eggs, salt, 3 tablespoons Parmesan cheese and nutmeg, then process for 15 to 20 seconds, until very smooth.

    Heat about 3 -inches of water in a large saucepan, but do not bring to a boil. If the dumplings boil, they will cook too fast, expand and eventually deflate. They should poach without expanding, since they will expand later when reheated on top of the stove or in the oven.

    Using 1 1/2 to 2 teaspoons of dough per dumpling, scoop up the dough with a tablespoon, then push it with your index finger into the water in the saucepan; release the dough close to the water so it does not splash.

    Repeat, scooping and releasing the gnocchi as quickly as possible until all the dough is used up.

    Alternatively, fit a pastry bag with a 1-inch plain tip and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip with a paring knife as the dough emerges, making small gnocchi, each approximately 1 1/2 -inches long.

    Or, you can use prepared gnocchi!

    Poach the gnocchi in water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently.

    Using a slotted spoon, lift the gnocchi carefully from the water and place them in a bowl of ice water to cool. They will sink to the bottom of the bowl when cool.

    Drain and use right away, or refrigerate for later use.

    At serving time, drop the gnocchi into a saucepan containing about 3 -inches of boiling water. Cook at a very gentle boil for 6 to 8 minutes, depending on size.

    Meanwhile, stir the melted butter and olive oil together in a small bowl.

    When the gnocchi are cooked inside and lightly puffed, transfer them with a slotted spoon to a warm platter.

    Toss lightly with the butter and oil, and sprinkle with the 1/3 cup grated cheese.

    Alternatively, preheat the oven to 375°. Arrange the cold gnocchi in one layer in one large or two smaller gratin dishes. Pour on the butter and oil, and top with the grated cheese. Bake for 20 to 25 minutes, until puffed and lightly browned.

    Sprinkle with the basil, tomatoes and cheese shavings, and serve.

    RECIPE 3: GONOCCHI STEW

    Gnocchi

    10 ounces fresh spinach

    3 large eggs

    1 cup parmesan cheese, grated

    1/2 cup ricotta cheese

    1 1/4 cups breadcrumbs

    2 tablespoons fresh basil, chopped

    1/3 cup scallions, chopped

    1 garlic clove, minced

    1/2 teaspoon salt

    1/4 teaspoon ground black pepper

    1 pinch ground nutmeg (to taste)

    Quick Tomato Sauce

    1 teaspoon olive oil

    1 cup onions, finely chopped

    2 garlic cloves, minced

    1/2 teaspoon salt (to taste)

    3 cups canned tomatoes with juice, chopped (28-ounce can)

    1/4 teaspoon ground black pepper

    To make the sauce:.

    Warm the oil in a nonreactive 2-quart saucepan. Add the onions, garlic, and salt and sauté on medium heat for about 7 minutes until golden. Add the tomatoes, their juice, and the pepper and bring to a simmer. Cook for 10-15 minutes, stirring occasionally.

    To make the gnocchi:.

    Preheat the oven to 400°F Oil a nonreactive baking dish.

    Rinse the spinach well and remove any large stems. Place the spinach in a large pot with only the water that clings to the leaves. Cover and cook on high heat, stirring once or twice, just long enough to wilt the leaves, about 3 minutes. Set aside to drain.

    In a large bowl, beat the eggs. Mix in the Parmesan, ricotta, bread crumbs, basil, scallions, garlic, salt, pepper, and nutmeg. When the cooked spinach is cool enough to handle, gently squeeze more water from it and chop it. Stir the chopped spinach into the cheese mixture. The batter will be wet and rather soft. Drop the batter by rounded tablespoonfuls onto the prepared baking dish to make about 18 balls. Pour the tomato sauce around the gnocchi to almost cover.

    Bake for about 25 minutes, until firm and beginning to brown. Serve hot with the tomato sauce ladled on top.

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