Forum Thermomix
Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: Sunny on February 05, 2010, 10:41:00 am
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Potato Gnocchi
Everyday Cooking for every family
p.90
The second paragraph talks about mashing the potatoes - but there is no mention of needing to stop and let the bowl cool down (possibly should take potatoes out) so that the interval setting function will work. This function will only work if the bowl is not hot.
I found this out too late - when in the middle of cooking - and it really made dinner very late. I would have chosen to cook it when i had more time otherwise, or managed it a very differently (got a couple of child and spouse helpers in ;)).
Also, 1kg of potatoes definitely made enough to feed the family and freeze some - but it doesnt mention how much it will make. So I made too much and wasn't prepared for the freezing bit.
My lack of prep doesn't mean it isn't easy to make, but these little inclusions will make a world of difference to newbies like me.
I hope this is helpful!
;) ; :)
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I agree Sunny. I thought I had broken my TMX when the kneading function wouldn't work because of the heat. It took forever to cool down and our dinner was very late also. I probably should have scraped it out and stuck the mix in the freezer to cool but I was too concerned about my TMX to think straight. How did your gnocci taste? After all of the effort mine tasted like glue! ;D
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I had the same problem and was running round frantically thinking I had broken my TMX. DD was cool and calm and checked the book and found out the reason-it was too hot.
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Gives you a fright :o :o :o :o - need to contact Tenina.
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This happened to me last night, I ended up mixing it on sp4 using the spatula but it was very gluey once cooked :(
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I'm so glad that I wasn't the only one who panicked about the 'broken' thermomix while making gnocchi! Other than the confusion over the bowl needing to cool down, the recipe was very easy otherwise and much tastier than the store bought stuff. It fed 2 adults and 2 kids, with enough left to freeze for another couple of meals (cant remember how many precicely!). I got a lot of satisfaction when opening the freezer and seeing all that homemade gnocchi in there!
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Any secrets?? Mine tasted like glue and I ended up giving the leftovers to the chooks. ???
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From experience gnocchi doesn't have a lot of flavour.. it's used to enhance the flavour of the sauce. Perhaps add a little more salt? I don't use the egg. :)
What makes the difference is the type/age of the potatoes used as well as how fresh the flour is that goes into it I've found. I have used my bakers flour as well to make it mostly as the Italians tend to us "00" flour for pasta making.
Hope that helps somewhat. 8)
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Yes, the potato type is important and not overworking ( like scones compared to bread - light) which is why you have to be careful with the TMX - don't overwork it.
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Suggestions duly noted. I have included in my collation for Tenina (which is now 11 pages long!).
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any suggestions on the type of potato that works best? and old or new potatos?
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I have tried old/new and lot's of different types of potatoes without success. I love the ricotta gnocchi from the vegetarian cookbook - no fail everytime. :)
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i am actually going to make the pirogi (or whatever it is) from the My Way of Cooking book this week, which is ricotto so probably something similar.
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any suggestions on the type of potato that works best? and old or new potatos?
I have found the Desiree the best M! ;)
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Variety is probably more important than age. Desiree as Ceejay says and Nicolas are good for gnocchi.
It is important to make sure that they don't have too much moisture or you have to add excess flour.
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Hi,
Just tried to make gnocchi, followed directions I thought, but at 25 minutes cooking time, I already had mashed potato, so not possible to drain etc. Would it be better to cook potatoes in a saucepan, then into thermomix for making gnocchi dough? Has anyone else had this problem or just me?
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Gig, Not with making Gnocchi but when I tried to make mashed potatoes when I checked to see if done they were a mess of mash in the bowl. Never tried it again. :(
dj
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DD made some yesterday. She cooked the potatoes in the VAroma and then mashed them in the bowl. hey needed a bit more time than the book said. She let them cool a bit and then added the flour etc. They did need quite a bit of extra flour she said. We grabbed a couple for entree and had them with MJ's pizza sauce using tinned tomatoes, very nice.
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I made the gnocchi yesterday and they were quite nice. I don't think you could describe them as gluey. I used quite old potatoes, can't remember the variety but I remember it was described as floury. However, when I looked at the pile of dishes afterwards I wasn't that sure I would make them in the Thermomix again - I think I could have got away with fewer dishes without it. I have enough for another couple of meals in the freezer now anyway.
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It depends a bit on the type of potato used, but better to steam them rather than in the bowl with water. They need to be dry rather than sloppy, and some even put them in the oven to dry out more before mixing.
Good luck.
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Try making the gnocchi with ricotta and potato flour. These little morsels are light and have an amazing mouth feel. I created a gorgeous sauce with tomato and ginger but any TM made pasta sauce would do.
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Thanks Toni. We love the ricotta ones, so next time I'll use potato flour.
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After previously making mashed potatoes in the tm and having a scrubathon afterwards to clean the gorgeous Harriet, last night I cooked the potatoes in the basket in my pressure cooker for 7 mins - they come out very dry, perfect for mashing (yes, I love Harriet but she is not always the answer to everything) and THEN I heated milk and butter in the tm bowl, added the potatoes and a few seconds later - perfection. I think I will try Gnocchi using the same principle but without any heat in the TM of course. I am gf and haven't had gnocchi since I joined the gf mob so the ricotta and potato flour sounds great.
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Good luck with the GF gnocchi. Shame when you end up with a scrubathon :( :( :(
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i always bake my potato to keep them dryer
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I made the gnocchi for the first time last week with Ruby Lou potatoes and they werent the freshest. I like all of you frecked when I thought I had broken my TM so tipped all the potato out had a good look put it back in and it worked. Since reading the earlier posts I now realise the problem.
The gnocchi turned out beautifully but I was careful not to play with the dough to much.
I served it with burnt butter and fresh sage. Looked and tasted like restaurant quality. Delish!
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i am in the middle making these now! just waiting for the potato to cool down, they do look a bit pureed though so may not work. agree it is time consuming, i am making mine tonight for dinner tomorrow so that when i get home from work it is quick to feed the toddlers! my dh is supposed to be making the sauce but is currently having a nap on the sofa!
i have made gnocchi a few times before, pre- thermomix and is a lot faster but i did burn my fingers while peeling the cooked potatoes! i have a potato ricer but didnt try it tonight as thought i would follow instructions to a T.
only thing is i dug up potatoes from garden about half hour before cooking so not too old unfortunatly!!!
thought i would jump on here (forum) to see if there were any tips but looks like i should have looked before i started!
will let you all know how the end result is. nicky :)
p.s at least i get to sit down and enjoy a slice of chocolate zucchini cake while i am waiting!!! (with excess zucchini from garden) :P
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just letting you all know that the gnocchi was successful and everyone liked it, but def would not do it in tmx again, very time consuming and lots of washing up. dh made the tomato sauce which was very tasty, will try the ricotta ones next.
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Hmm, well I have made this before with great success but not this time. I had about 700g of potatoes so DH reduced the amount of flour but still used the egg and the same amount of butter. Sadly we just have a sticky mess. We tried adding more flour but it didn't make too much difference. I have now put it all in a zip lock bag and stuck it in the fridge in case any of the marvelous cooks here have some suggestions to save it.
Thanks in advance.
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We love the ricotta gnocchi with the EDC arribiatta sauce. I do two batches and make them and put them on a baking tray in the freezer until frozen then I put it in a labelled bag for a very quick meal. While the waters heating, cook the sauce in the TM.
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Would the 'mess' make potato dumplings in the varoma? Or even on a stove top casserole?
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Cookie, this sounds like a plan to me. I just read a recipe for dumplings are they are the same ingredients and one review said they tasted just like gnocchi. Will report back with results.
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I love dumplings on stews and casseroles. Just make sure there is a little more liquid as they slurp up a bit. Good luck. I'll be round for dumpling dinner. ;)
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I also thought my Thermo was broken !! But incorporated gluten free flour and my gnocchi was still devine.
Very quick and easy !! Love it
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I'm reading all your comments as I love gnocchi and want to give it a go in the thermomix. I think I will cook the potato in the microwave as it will be quicker and cut down on cooling time of the bowl. I also have the 2011 version of EDC and it has added a comment re: cooling and to choose older, floury type potatoes.
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the older the better mcmich ;D
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Thanks Fundj, will be trying this with old potatoes and a Christmas ham sauce from Donna Hay magazine.
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This was my thrid attempt at making gnocchi. All other attemps were before TMX and disasters.
I followed this recipe to the letter and it worked well, they were lovely and light morsels..next time I need to work on making them a more uniform shape. I served it with Farfallina's pesto which I made while the potatoes were cooling down.
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well done JB
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Yum yum yum.... Well done :D
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Thanks Uni & DG :)
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They look delicious.