A nice Sunday for everyone! Today, it goes into the third round of our monthly theme “Italian Kitchen – Learn all about gnocchi!“.
After you now know how to easily classic potato gnocchi manufactures itself and colorful variants can prepare, it is now easy to increase the amount of time the level of difficulty, we make ourselves to the filling!
Differences to classic Gnocchi
Due to the filling stuffed gnocchi are always slightly larger than the unfilled version and therefore require a few more minutes until they are cooked. As well as these rise to the surface when they are done, you have here do not look closely at the clock.
If you've never cooked gnocchi is the probability that their difficulty in molding and especially in the production of the typical groove will have.
Should you find that you hard for this, it may be advisable to gain experience first with the unfilled variant. Of course, you can completely do without the grooves, because ultimately it superficially about the taste, not the optics.
While the classic variant, each sauce is flavorful, you should combine a little wisely at-filled. Respects in this case that the flavor of the filling is not covered by the components of the sauce.
What fillings are suitable?
Ultimately you can take to fill your gnocchi any ingredient. Highly suitable variety of cheeses, herbs, meat products such as ground beef or ham, sausage goods such as mortadella and sausage (Italian sausage, only use the filling!), Vegetables, and it must already be pre-cooked, and much more.
So you can you creatively rave and try a different filling also depending on the season. As soon as I, for example, find the first wild garlic here, it will give what with delicious wild garlic filling!
It is important, however, that the ground is not too liquid, as this could be a problem during the subsequent forms otherwise, since in this case even the slightest pressure can lead to leakage of the filling.
From me today there is the recipe for two differently filled Gnocchi: A spicy version with Gorgonzola and another with rocket and Parma ham.
Two stuffed gnocchi
Ingredients: (For 4 people)
- ½ Gnocchi Grundteig (A variant)
Option 1: arugula and ham filling:
- 120 g Rocket
- 200 g Ricotta
- 100 g Parmesan
- 6-7 slices of Parma ham
Option 2: gorgonzola stuffing:
- 200 g Gorgonzola
- The basic dough for the classic potato gnocchi according to recipe (see link above) prepare.
- prepare and cook the potatoes during the filling of the gnocchi best:
Arugula and ham filling:
Wash the arugula, spin dry and free of the thicker lower stems. Then cut into fine strips, mix with the ricotta and Parmesan and season with salt and pepper.
Roll the Parma ham tightly, cut into thin rings and put the rolls separately aside. A small amount of rocket mass and a Parma ham roll are later used for each Gnocco
1 cm Cut the Gorgonzola into small, about 1 x cubes.
- the following procedure for filling and shaping the gnocchi:
Form an approximately 3 cm thick dough roll, cut into approx. 2 cm wide pieces, flatten a piece of dough with your hands into a circle, place a small amount of filling in the middle and close the Gnocco so that the filling is completely enclosed by the dough .
Finally, with the help of a gnocchi board or a fork form the typical grooves and place the finished molded gnocchi on a floured work surface.
- Bring a pot of salted water to a boil, give the gnocchi in and it turn back the heat so that the water only slightly simmering.
- The gnocchi are done once they are on the water surface. Due to its thickness, it takes about 2-3 minutes longer than the unfilled variant.
Can extract this best with a slotted spoon, let them easily drain and served them with swiveled with a matching sauce or even in herb butter.
Just like any other gnocchi variants you can also freeze these problems, if ye first freezes individually separately to prevent them from sticking together.
Have you ever cooked stuffed gnocchi? If so, what are your favorite fillings or whatever you want absolutely to explore?
Do not forget: If you still have questions about “Gnocchi” have, this is below the corresponding post, so I can answer that at the end of the series.