La Petite Plum Knödeln

Total Page:16

File Type:pdf, Size:1020Kb

La Petite Plum Knödeln La Petite Plum Knödeln Sweet knödeln or dumplings filled with whole plums or apricots are an Austrian specialty that are eaten in place of the main meal rather than as a dessert course. The reason for this is two-fold; they are quite substantial fare and for Catholic Austria they became the meatless meal for Fridays and Lent in the lead up to Easter. Curious that the Austrians equated a meal of sweet fruit dumplings sprinkled with buttered, toasted breadcrumbs and sugar as their hair shirt but I guess the lack of whipped cream was sufficient self-sacrifice. Summer is the best time to make these dumplings as apricots and plums are in season and the smaller and sweeter the fruit you get, the better, otherwise you will end up with dumplings the size of tennis balls. The ideal plum is the D’Agen, sold as La Petite Plums here in Victoria. Apart from their requisite small size, they have a lovely sweet and intense flavour. An alternative plum is the Angelina, a freestone plum but larger than the D’Agen. Apricots are best used early in the season when they are still on the small side. Finding small commercially grown apricots is near impossible these days but you may find some at farmers markets. Normally the stone is removed and replaced with a sugar cube before making the dumpling but you may find taking the stones out of these plums very fiddly as they are not freestone. I would leave them in but warn your guest and these days a sugar cube per dumpling is way too sugary and pretty unnecessary. Plum Dumplings (Zwetschgenknödeln) Serves 6 1 kg potatoes ( Desiree, Coliban or King Edward or any other good baking varieties) 30 g butter 250 g plain flour ( or Tipo 00 flour for pasta making) 50 g semolina 1 large egg, beaten 18 plums (approx. 550 g) 250 g butter, melted 1 cup dry breadcrumbs (Not Panko) 1/2 tsp salt pure icing sugar ( for dusting) Boil unpeeled potatoes until tender. If you have a potato ricer you can make really light and fluffy mash without the risk of turning the mash into a heavy paste. If using a ricer, don’t peel the potatoes, halve them and place one half cut side down inside the ricer. Squeeze through the potato onto a clean bench. Flick out the skin with the point of a knife and continue with the rest of the potato. If you don’t have a ricer, peel the potatoes and push them through a sieve. Cut the 30 grams of butter into little pieces and place on top of the pile of mash. Once cool gently mix in the flours and the egg and bring the dough together with a gentle kneading. Pinch off a ball of dough about twice the size of the plum, flatten it a little in the palm of your hand, place the plum in the centre and wrap the dough tightly around it. Pinch off any excess dough and roll into a neat ball. Melt the butter in a saute pan. Add the breadcrumbs, stirring until they absorb the butter and start to become a golden brown (the butter to breadcrumb ratio should be 1:1, so add more crumbs if needed). Bring a large pot of salted water to the boil, reduce to medium heat and cook the knödel for approximately 10-15 minutes. They will rise to the top, much like gnocchi, when they are nearly done. Using a large slotted spoon drain each knödel and remove to the buttered breadcrumbs, gently rolling the knödel until well coated. Serve at once with a dusting of icing sugar. In our cafe, sixteen83, we took a very secular approach and served them with a spoon of Marsala cream (cream whipped with a little sugar and Marsala wine) for some extra indulgence. .
Recommended publications
  • Ako Správne Objednatˇ? Lucifer (Pikantné Bravčové Soté) [6] 150 G 6,40 S Opečenou Slaninkou [2,4] 370 G 6,40 Zoskenujte Tel
    9. Sójové Sójové (ňoky) nich, Gnocchi 6. Mäkkýše Mäkkýše Prílohy 50. Gnocchi formaggi [1,7] 360 g 14. 6,80 Zeleninová obloha 100 g 1,30 smotana, eidam, syr Niva Zeleninový šalát 250 g 4,30 51. Gnocchi Bolognese [1] 450 g 6,40 [7] paradajková omáčka, boloňská zmes Dusená zelenina na masle 200 g 2,70 52. Gnocchi con prosciutto [1,7] 390 g Ryža 200 g 1,70 6,50 smotana, šunka, šampiňóny, kukurica Varené zemiaky 200 g 1,60 Arašidy a výrobky z nich, a výrobky Arašidy [1,7] 400 g 5. 53. Gnocchi con pollo Opekané zemiaky 200 g 1,70 Vlčí bôb a výrobky z neho, Vlčí bôb a výrobky 7,00 smotana, kuracie prsia, paradajky, cesnak, bazalka Hranolky 150 g 1,80 13. [7] 400 g 54. Gnocchi Bacio Americké zemiaky 200 g 7,90 2,10 smotana, slaninka, bryndza, pažítka Zemiakové krokety 200 g 2,10 Jedlá č. 50–54 s tortellinami namiesto gnocchi za príplatok 1,30 Kečup 50 g 0,70 [3, 10] Ryby a výrobky z nich, a výrobky Ryby Tatárska omáčka 50 g 0,80 4. Minútky Americký dresing [3,10] 50 g 0,80 Cesnakový dresing [7] 50 g 0,80 Vyprážaný karfiol [1,3] 150 g 4,60 Horčica [10] 50 g 0,70 [1,3] Vyprážané šampiňóny 150 g 4,60 Chlieb (3 krajce) [1] 0,30 Vyprážaná brokolica [1,3] 150 g 4,70 [7] 480 g Vajcia a výrobky z nich, a výrobky Vajcia Grilovaná zelenina s parmezánom 8,20 3. Mexická cuketa [7] 590 g 8,60 Múčne Vyprážaný syr [1,3,7] 100 g 4,60 Slivkové knedle [1,3,7] 360 g koncentráciách vyšších ako 10 mg/kg alebo 10 mg/l., 10 mg/kg ako vyšších koncentráciách 6,00 Vyprážaný syr so šunkou [1,3,7] 100 g 4,70 posýpka maková alebo Granko 2 + 1 za 1 euro [1,3] 300 g Vyprážaný hermelín [1,3,7] 120 g Lekvárové pirohy Každý pracovný deň do 15 hod., pri objednávke 3 jedál, za jedno z nich 5,20 6,40 posýpka maková alebo Granko zaplatíte len 1 euro.
    [Show full text]
  • Miami's Election Rejection
    October 2019 www.BiscayneTimes.com Volume 17 Issue 8 © Miami’s Election Rejection The city’s District 2 is waterfront, rich, powerful, and cursed CALL 305-756-6200 FOR INFORMATION ABOUT THIS ADVERTISING SPACE 2 Biscayne Times • www.BiscayneTimes.com October 2019 October 2019 Biscayne Times • www.BiscayneTimes.com 3 Where Buyers FAST BAY ACCESS 2019 New 5,300 SF Waterfront Home and Sellers FOR SALE OR LEASE ` intersect every day Direct Bay Access - 2250 Bayview Ln 4 Bedroom 3 Bathroom pool home, 2,805 SF. Quiet 2019 New Waterfront Pool Home - $2.49M cul-de-sac, best location on the island. 75’ft on New 5,300 SF Contemporary Home with Ocean Access, no water with Bay access in seconds. On 9,375 SF lot. bridges to Bay. 4BR, 5BA + den/office or 5th BR, 665sf covered patio downstairs. 2 car gar. Dock up to 75' ft boat. For Sale or Lease Brand New 2019 Waterfront Home ! 2045 Keystone Blvd - $2.39M New modern style home rests on 75 ft of waterfront, no bridges to Bay & quick ocean access. New Modern Home - $699,000 Appx 5,000 sf, 5br 5ba, pool, 2 car garage. New 2130 Alamanda Dr. This new home is move in ready seawall and new dock. and never lived in. Features an open floor plan, 3 large 2015 New Construction - $699,000 bedrooms, 3 full baths, impact windows & doors plus 3 bedroom 3 bathroom. 1,865 SF home on 9,040 SF Three Tequesta Point on huge yard with room for pool. 2,134 SF, 1 car garage corner lot.
    [Show full text]
  • Enjoy Your Meal!
    MENU Dear guests, we are delighted to tell you that all our traditional home-slaughtered “Zabijacka” pork dishes and Slovak home-made flour specialities are cooked in the authentic way on our premises. Enjoy your meal! We offer take away dishes to enjoy at home. All prices include VAT ŠARIŠ PARK – LET' S MEET OVER A QUALITY MEAL DAILY MENU Soups/ Polievky 0,33 l Beef broth with pasta /1,3 1,00€ Vývar s cestovinou 0,33 l Beef broth with liver dumplings/1,3 1,50€ Vývar s pečeňovými haluškami 0,33 l Garlic soup with croutons and cheese /1,3 1,50€ Cesnaková s krutónmi a syrom 0,40 l Mushroom “máčanka“ (traditional sour cream soup) /1,3 2,50€ Hubová máčanka 0,33 l Tripe soup/1,3 2,00€ Držková Table d'hôte meat dishes /Hotové mäsité jedlá 150 g English Roast Beef, garnish 50g /1 5,40€ Hovädzí anglický rozbif, obloženie 50g 150 g English Roast Beef, boiled potatoes 200g, tartar sauce 50g /1 6,20€ Hovädzí anglický rozbif, varené zemiaky 200g, tatárska omáčka 50g 150 g English Roast Beef, English vegetables 150g 6,30€ Hovädzí anglický rozbif, anglická zelenina 150g 150 g English roast beef, potato salad 200g /1 6,40€ Hovädzí anglický rozbif, zemiakový šalát 200g 150 g Serbian bull testicles (pepper, tomato, onion,ketchup), 50g bread /1 5,50€ Hovädzie býčie žľazy po srbsky, 50g chlieb 120 g Stuffed pork tenderloin on mushrooms, garnish 50g 4,50€ Bravčová panenka plnená na šampiňónoch, obloženie 50g 150 g Duck breasts with burgundy sauce 9,90€ Kačacie prsia s burgundskou omáčkou 400 g Stuffed roasted duck legs, red cabbage 150g, potato flat bread
    [Show full text]
  • Buffet Menus
    Buffet Menus Canapés Menu Meat Fish Dessert Wafer Parma ham roast fig ciabatta Smoked salmon and brandy mousse Tiramisu filled profiterole dipped in ground pistachio Smoked bacon and cherry tomato tartlet Japanese crab and seaweed tempura Cocktail key lime pie Fillet of beef Yorkshire pudding Smoked halibut and horseradish parsley crostini Assorted French macaroons Asian duck spring roll and plum dipping sauce Prawn cocktail with sundried tomato mayonnaise Dark chocolate and raspberry délice Lamb hash harissa mayonnaise Cherry frangipane tartlet Vegetarian Tandoori marinated chicken, fresh mint yoghurt Goats cheese cornetto with red pepper syrup Pepper salt beef with piccalilli on rye Asian spiced feta, marinated tomato Sweet chilli chicken skewer and fresh coriander Potato scone with cream cheese colcannon Rillette of duck with kumquat jam Wild mushroom and tarragon leek tartlet Foie gras and raspberry meringues Designed to be served during your drinks reception, and priced at £2.75 each. We recommend a minimum of 3 canapes per person Finger Buffet A selection of sandwiches, wraps and rolls plus 8 items from the following selection - £27.00 A selection of sandwiches plus 6 items from the following selection - £21.00 All served with tea and coffee Dublin bay prawn with chive caper mayonnaise Deep fried Cornish Yarg with apple chutney Meat Lightly smoked trout fillet and asparagus tartlet Fricassee of forest wild mushroom and spring onion tartlet Smokey BBQ glazed pork chipolatas with Worcestershire Creole breaded prawns with salsa dip
    [Show full text]
  • Appetizer • One Bacon Wrapped Jalapeno, Filled with Cheese 2.99
    Catering – Appetizer • one bacon wrapped jalapeno, filled with cheese 2.99 • one chicken diabolo 2.99 • one beef meatball (2oz) 1.00 • one mini quiche 1.99 • one filled tomato with chicken salad 3.50 • one wrap (sliced in 2 pieces) filled with turkey 3.50 and american cheese, guacamole and sour cream • one prezel sliced in 4 pieces with beer cheese dip 4.99 • one jalapeno cheddar cheese muffin 0.99 • one tomato, mozzaella, basil skewer 3.99 • Cup Chips and Dip or Salsa 4.99 • one cheese hedgehog with jack cheese, cheddar cheese ppP 5.99 and grapes. Starts from 10 person Catering – Salads, Sandwiches, Trays and Breakfast Add grilled chicken $4.99, add Quiche $4.50 Strawberry Fields Salad - Spinach, fresh strawberries, candied pecans, goat cheese and 5.99 poppyseed dressin Mediterranean Salad - Romaine lettuce mixed with cherry tomatos, sun-dried tomatos, 5.99 olives, pepperoncinis, feta cheese and croutons with pesto vinaigrette Southwestern Cobb - Romaine lettuce, bacon, turkey, Monterey Jack cheese,black bean 6.99 black bean and corn salsa, tomatos, hard-boiled egg and fresh avocado with chipotle ranch dressing Waldorf Chicken Salad - Chicken with celery, apples, pecans, grapes and mayonnaise, 6.99 on a bed of greens with pesto vinaigrette Caesar Salad – Romaine lettuce, parmesan cheese and croutons with Caesar dressing 4.99 Mixed green salad – lettuce, cherry tomatoes, carrots, parmesan and croutons 3.49 Dressings Ranch – Chipotle Ranch – Poppyseed – Ceasar – Pesto Olive oil and Balamico - Honey – Blue cheese Sandwiches Turkey Bacon and Avocado- Smoked turkey and provolone cheese with avocado, bacon and 6.49/11.99 mayonnaise on sourdough bread.
    [Show full text]
  • Potato Gnocchi Adapted from Tasty.Com
    POTATO GNOCCHI ADAPTED FROM TASTY.COM Serves: 4 Ingredients: 4 medium russet potatoes 1 tsp salt, plus more for water 1 tsp pepper 2 eggs 2 cups all-purpose flour, plus more to dust Optional: Sage leaf, tomato sauce, parmesan cheese, olive oil Directions: 1. Peel the potatoes. Place in a large pot of salted water and bring to as boil for 20-25 minutes, or until a fork can easily pierce the potato. Drain the water and set potatoes aside until cool enough to handle but still warm. 2. In a medium bowl, mash the potatoes until all lumps are gone (important to make sure the lumps are gone!) Add salt and pepper and stir to combine. Make a well in the center of the potatoes and crack eggs into it. Whisk the eggs briefly and add cheese if using. Using your hands, gently mix together. Sprinkle 1 cup of flour into the dough and continue mixing until everything is evenly distributed. 3. Pour 1 cup of flour onto a clean surface and turn out the potato dough onto it, keeping extra flour nearby if needed. Working quickly and carefully, knead the dough only incorporating as much flour as needed along the way until the dough loses it’s stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope about 1 inch wide, cutting in half and working with 1 half at a time if the rope becomes too long. Slice the rope into 1/2 inch squares and set aside on a lightly floured surface.
    [Show full text]
  • Potato - Wikipedia, the Free Encyclopedia
    Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area
    [Show full text]
  • Vyprážaný Syr
    PredjedláMENU | Hlavné jedlá | Dezerty | Nápoje 3 sme tu pre Vás STUDENÉ PREDJEDLÁ Cold appetizers 120 g Bryndzová nátierka s čerstvou pažítkou, chlieb . 4,10 € Bryndza cheese spread with fresh chives, bread alergény / allergenes: 1, 7 120 g Škvarková nátierka so slaninkou a šalotkou, chlieb . 4,10 € Lard spread with shallot, bacon, bread alergény / allergenes: 1, 3, 7, 10 140 g / 30 g Kačacia paštéta s brusnicami, bagetka 3 ks . 5,30 € Duck paté with cranberries, baguette 3 pcs alergény / allergenes: 1, 7, 8 ŠKVARKOVÁ NÁTIERKA 4,10 € BRYNDZOVÁ NÁTIERKA 4,10 € POLIEVKY Soups 0,33 l Hovädzí vývar s mäsom a rezancami . 3,10 € Beef broth with meat and noodles alergény / allergenes: 1, 9 0,33 l Kapustová s klobásou, kyslá smotana, chlieb . .. 3,10 € Sauerkraut soup with sausage, sour cream, bread alergény / allergenes: 1, 7 0,33 l Fazuľová s údeným mäsom, chlieb . 3,10 € Bean soup with smoked meat, bread alergény / allergenes: 1 FAZUĽOVÁ POLIEVKA 3,10 € HLAVNÉ JEDLÁ Main dish 150 g/100 g Grilovaný filet z lososa na pošírovanej zelenine . 12,50. € Grilled salmon with poached vegetable alergény / allergenes: 1 600 g Fritované kuracie krídelká pikant s cesnakovou bagetkou, chilli omáčka, cesnakový dresing . 14,10 € Spicy chicken wings with garlic baguette, chilli sauce, garlic dressing alergény / allergenes: 1, 7, 10 GRILOVANÝ LOSOS 12,50 € HLAVNÉ JEDLÁ Main dish 150 g/150 g Kurací steak s grilovanou zeleninou . 9,20 € (cuketa, cherry paradajky, paprika, šalotka, cibuľa) Chicken steak with grilled vegetables (zucchini, cherry tomatoes, peppers, shallot, onion) 150 g/200 g Kurací perkelt s domácimi haluškami . 8,10 € Chicken perkelt with home-made gnocchi alergény / allergenes: 1, 3, 7 200 g/100 g Steak Drevorubača so zbojníckou omáčkou .
    [Show full text]
  • Viagra Grapefruit
    46 N Jordan Ave 45 Indiana 46 University 45 E Lingelbach Ln E Matlock rd E 10th St N Jefferson St N Fee Ln E Eastgate Ln N Union St Varsity Ln N Forest Ave E 8th St N Woodlawn Ave N Bryan Ave E 17thN Fess St Ave N Indiana Ave N Dunn St N Walnut St W College AveE 15th St Bloomington INNER E 14th St E 3rd St S Mitchell St S Rose Ave S Swan Ave S High St S Jordan Ave S Highland Ave W 16th St S Ballantine Rd W 15th St S Hawthorne Dr W 14th St E 7th St S Faculty Ave Butch’s S Eastside Dr S Woodlawn Ave E Atwater Ave E Hunter Ave S Lincoln St W Kirkwood Ave 12-822-0210 S College Ave S Walnut St E 1st St PHONE: 8 N Adams St FAX: 812-822-0218 S Rogers St WWW.EATBUTCH.COM W 5th St W 3rd St W Smith Ave 120 EAST 7TH STREET BLOOMINGTON, INDIANA 47408 W Howe St W 2nd St W 1st St BIGGER AND BETTER, YOU CAN'T BEAT OUR MEAT At Butch's, we offer a huge selection of the fi nest foods around. We pride ourselves on oversized portions, so be ready for leftovers. See Late night menu for wed - sat 11:00pm - 4:00am Will accomodate orders outside delivery zone for businesses, hotels, and large orders. CATERING Delivery Hours: 12:00 PM - half hour before closing FOR ALL OCCASSIONS PICK UP A CATERING MENU FOR MORE DETAILS MONDAY - TUESDAY 8:00 AM - 1:00 AM DINE IN, CARRY OUT, DELIVERY WEDNESDAY - FRIDAY 8:00 AM - 4:00 AM See Back cover for delivery map and information.
    [Show full text]
  • The Geography of Italian Pasta
    The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
    [Show full text]
  • Creamy Gnocchi with Butternut Squash and Spinach
    Creamy Gnocchi with Butternut Squash and Spinach Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese. Swoon. Prep Time: 20 minutes Cook Time: 30 minutes Yield: 4 servings Clouds of gnocchi nestle themselves in a creamy sauce amongst sweet hunks of butternut squash, tender baby spinach, fresh herbs and Parmesan cheese. INGREDIENTS: 2 – 3 tablespoons of Roasted Walnut Oil by: Uptown Olive Oil & More 1/2 medium butternut squash, peeled, seeded and cut into 1/2-inch pieces 1 small onion, diced 3 cloves garlic, thinly sliced 1/4 teaspoon red pepper flakes, optional sea or kosher salt and fresh black pepper 1 cup low-sodium chicken broth 1/3 cup half & half 6 cups baby spinach, stems removed 1 (17.5-ounce) package potato gnocchi* (like Rienzi) 2 tablespoons fresh sage or basil, rough chopped 3/4 cup fresh parmesan or romano cheese, grated INSTRUCTIONS: 1. Add oil to a large ovenproof skillet over medium heat; add squash and onions; cook, stirring occasionally, until slightly soft and golden, 8-10 minutes. Add the garlic, red pepper flakes, 1 teaspoon salt and a few twists of black pepper; cook until garlic is fragrant, about 2 more minutes. 2. Preheat the broiler. Add the chicken broth and half & half tdebrado the skillet. When it starts to simmer, stir in the gnocchi, adding more chicken broth if needed so the gnocchi has enough liquid to cook in. Pile the spinach leaves on top and slowly stir them in as they wilt.
    [Show full text]
  • Potato Gnocchi Recipe
    Fresh Potato Gnocchi with Tomato Cream Sauce Serves 4–5 entrées or 10 starters Ingredients: 1 lb cooked potato (mashed) 3 whole eggs 1 lb all‐purpose flour For the Sauce: 1 cup, red onion (small dice) 1 ounce, garlic (minced) 1 cup, yellow and red cherry tomato (quartered) 1‐1/2 cups, pecorino Romano cheese (finely grated) 32 fluid ounces, heavy cream 1/4 cup, fresh parsley (roughly minced) 1 ounce, vegetable oil Kosher salt, to taste Pepper, to taste Directions: 1. Peel and boil potatoes in well salted water. Once cooked through, strain and return to warm pot to remove any excess moisture. Mash the potatoes and place into a large mixing bowl or onto large cutting board. 2. Season potatoes with salt, pepper, and about half a cup of the pecorino Romano cheese. 3. Add eggs into potato mixture and combine until evenly distributed. 4. Gradually begin working in your flour, kneading the dough as you go along. Work in majority of your flour until you develop a firm, pliable dough. Be careful not to over work the dough, so that it remains light and tender. 5. Portion the dough into smaller pieces and roll out in long strands that are about 1/2 an inch in diameter. Then with a bench scraper or knife, cut the strands into bite size dumplings. 6. Cover a sheet tray with parchment paper, coat with left over flour, and lay out the gnocchi to rest. At this point, you can choose to refrigerate for later service or place in freeze safe plastic bags and freeze for up to a month.
    [Show full text]