How much is 1 1/2 lbs in cups? Just wondering…about how much does this recipe make. I am feeding my family of 6 and wondering if I should double. © 2020 Let the Baking Begin. Place the broccolini into a medium bowl. Thanks so much!! Ridges will come with time. Recipe was spot on! Can I whip them up instead? what lovely gnocchi! If the dough is too soft and floury, do not add more flour. Bring to a boil and then reduce to a medium-high heat, cook until potatoes are soft and can be pierced with a fork. It made me feel more relaxed with what I was creating. It’s more dumpling-like in texture, and if made right, is the perfect balance of light and airy mixed with a toothsome bite. I am definitely trying your method! Split log in half and roll each half into a log about 12 inches long and 3/4-inch wide. I let mine set out for about an hour. Once they rise to the top, cook for about 30 seconds to 1 minute and remove with a slotted spoon to an ice bath to stop the cooking process. We used gluten free flour and they still came out perfectly pillowy! Using a sharp knife, cut into gnocchi, they should be about ½ inch apart. Place potatoes in a large pot. Once the potatoes are cool enough to handle, peel the skin. This Is Not the Usual Italian Gnocchi Recipe, Coming soon to Los Angeles, San Francisco, Miami…, Authentic Italian Cooking since the 1920s, © Edizioni Condé Nast s.p.a. - Piazza Cadorna 5 - 20123 Milano cap.soc. https://www.epicurious.com/recipes/food/views/gnocchi-101335 Continue working on the rest of the dough. you will also love these comfort foods with potatoes such as chicken pelmeni recipe, this classic potato pierogies recipe, and these awesome stuffed potato croquettes. I just posted a recipe for gnocchi on Monday, and it was so calming to whip up the dough and end up with fluffy little potato dumplings! You should try it again with this recipe, it never fails me! Reserve the bacon & onion until needed. Follow these tips and no one will ever “sleep” on this plate again! BEST Creamy Dreamy Mashed Potatoes Recipe, #sponsored It's football season! Had them out in an Italian restaurant one time and they were so heavy you couldn’t eat more than a half dozen or so. It’s hard to say exactly how many cups it is, a little less than three. Now this is usually the part that trips people up, the indentation is not a science, it doesn’t have to look perfect, heck you don’t even HAVE to do it, and you definitely don’t need a fancy tool. And both have the ability to take me from high strung to eerily calm in a flash. These gnocchi are light as air, and so easy to make! Light and pillowy, ricotta gnocchi is superior to its counterparts not just because of its fluffiness but also because of the ease of construction. Mix the eggs. To cook the gnocchi: Bring a large pot of water to a boil. The more flour you add, the denser the gnocchi will become. Boil the potatoes with their skin for max 20 minutes, When making the dough add just enough flour until the dough is smooth, Once the gnocchi are ready, cover the prepared gnocchi with a lot of flour so they will not stick to the tray, Don’t peel the potatoes before boiling them, Don’t use a blender to mash them otherwise they will become waxy, Wait until the mashed potatoes are completely cold before adding the flour to make the dough. Pile the potatoes on a cutting board, and make a large well in the center for the eggs. On a rimmed baking sheet, spread the broccolini in a single layer. Great recipe! Ricotta gnocchi is a simple five-step process that will quickly make you feel like a regular nonna. You will need white flour for the dough. Not too sure how much a pound and a half would be and like to have correct measurements for recipes like these!!