Strauss Le Cuivre 11"- 28cm 3-Ply Copper Fry Pan

$78.99 USD reg. $149.99

Buy Now!
Small Gnocchi Maker Paddle
Small Gnocchi Maker Paddle
Small Gnocchi Maker Paddle

Hover to zoom detail, click for full image

 

More Views (click below)

Small Gnocchi Maker Paddle

$3.49 USD reg. $5.99

Qty:  
Add To Cart
Share

Description:

Gnocchi Board - Heavy duty wooden board or paddle to make great potato dumplings the Italian way. By working the dough on the high ridges of the wooden gnocchi paddle, your potato dumplings will form into delicious gnocchi. It is made in evaporated and stabilized beech wood. Made in Italy. 

 

Dimensions with handle:  2.5 x 8 inch

Gnocchi recipe

Ingredients

  • 3 pounds russet potatoes
  • 2 cups all-purpose flour
  • 1 egg, extra large
  • 1 pinch salt
  • 1/2 cup canola oil

Directions

Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

 

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

 

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

 

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath.

 

Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

You May Also Like