{"id":850,"date":"2018-04-11T08:15:50","date_gmt":"2018-04-11T08:15:50","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/recipe\/?p=850"},"modified":"2018-04-11T08:15:50","modified_gmt":"2018-04-11T08:15:50","slug":"how-to-make-homemade-gnocchi","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/recipe\/how-to-make-homemade-gnocchi\/","title":{"rendered":"How to Make Homemade Gnocchi"},"content":{"rendered":"

\"Allergy-Free<\/a>I spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of no importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no longer behaved. I tried cooking the potatoes in the microwave and then peeling off their skins, but they were too dry and crumbly when it came time to roll out the dough. I used varying methods of mashing the potatoes, thinking that might be the solution, but to no avail. I used different types of potatoes, thinking it must have to do with different starch levels, but that didn\u2019t help either, and finally, I determined that the potatoes really needed to be boiled, after all. And so, ultimately, I decided to peel and dice the potatoes and boil them in the microwave. It worked! Traditional recipes also call for using a potato ricer, but I don\u2019t have one, so I use an electric handheld mixer, and it works fine. If you have a potato ricer, by all means go ahead and use it.<\/p>\n

Please note that these gnocchi keep very nicely after cooking, drizzled with a little olive oil and tightly covered in the fridge, so feel free to make them several hours or a day in advance and reheat lightly in the microwave before serving. You may also make the gnocchi and refrigerate them for a couple of days, cooking them when you\u2019re ready. Serve them hot with your favorite sauce; I love them with just a little olive oil and truffle salt. Although truffle salt may sound exotic, it\u2019s easy to find and is a really simple way to add a ton of flavor with just a tiny pinch. It may become one of your most frequently used ingredients (see Resources).<\/p>\n","protected":false},"excerpt":{"rendered":"

I spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of no importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no longer behaved. I tried cooking the potatoes in the microwave<\/p>\n","protected":false},"author":1,"featured_media":851,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-850","post","type-post","status-publish","format-standard","has-post-thumbnail","category-healthy-recipe"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t