{"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_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[1],"tags":[],"class_list":{"0":"post-850","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-healthy-recipe"},"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-content\/uploads\/2018\/04\/How-to-Make-Homemade-Gnocchi.jpg","jetpack_shortlink":"https:\/\/wp.me\/p9MCKj-dI","_links":{"self":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/comments?post=850"}],"version-history":[{"count":1,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/850\/revisions"}],"predecessor-version":[{"id":852,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/posts\/850\/revisions\/852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/media\/851"}],"wp:attachment":[{"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/media?parent=850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/categories?post=850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.healthbenefitstimes.com\/recipe\/wp-json\/wp\/v2\/tags?post=850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}