Another journey buat ngasih makan
babam..
Kali ini babam udah mulai bosen sama pasta dan roti, nasi? Nyium bau-nya ajah udah uek dia.
Akhirnya jalan2 ke blog2 yang biasanya jaminan mutu. Ketemu di salah satu blog kesukaan ku simply recipe.
Kali ini babam udah mulai bosen sama pasta dan roti, nasi? Nyium bau-nya ajah udah uek dia.
Akhirnya jalan2 ke blog2 yang biasanya jaminan mutu. Ketemu di salah satu blog kesukaan ku simply recipe.
Potato Gnocchi Recipe
Ingredients
2 lbs whole baking potatoes
2 beaten egg yolks
1 1/2 cups flour
Pinch of salt
Your favorite pasta sauce (for example, this basic, delicious tomato sauce)
*kalau aku sauce bikin sendiri
Method
1. Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.

2. Scoop out the potatos from their skins. Pass the potatoes through a potato ricer and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
*kalau aku pakai ulekan ajah di selimutin ama plastik :D

3. Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
*kalau terlalu banyak terigu jadinya kayak makan biji salak kebanyakan sagu!
**kadang aku masukan irisan sayur kayak bayam merah atau wortel di gnoici

4 Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.

5. Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.

6. Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
* intinya gnoici harus direbus di air yg buanyakkk biar gak nempel2.
7. As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately
Tambahan dan modifikasi:
**saus :
1 bawang bombang kecil
1 bawang putih ukuran besar
50-100gr jamur
1 lembar smoked beef
Garam + lada sedikitt
1 sdm butter/minyak zaitun
Fresh cream (aku pakai elle atau anchor)
Cara :
Panas kan butter.
Tumis bawang sampai harum, masukan smoked beef.
Masukan jamur tumis sampai jamur agak layu.
Masukan fresh cream (ini tergantung brp banyak gnioci yg dimasak)
Terakhir masukan gnoici nya + garam dan lada.
** gnoici bisa di simpan di freZzer sampai 1 minggu loh! Tp ingat yah, kalo mau disimpan lama jng dipakai bayam di adonannya.
Bisa brokoli atau wortel ajah.
Terakhir masukan gnoici nya + garam dan lada.
** gnoici bisa di simpan di freZzer sampai 1 minggu loh! Tp ingat yah, kalo mau disimpan lama jng dipakai bayam di adonannya.
Bisa brokoli atau wortel ajah.
