We will provide ideas You are are looking for a fried potato gnocchi recipe that is exciting taste and also how to prepare it which results have aroma and taste that able give us taste and appetite

So that the taste quality of fried potato gnocchi, which must be considered first preparing the type of ingredients, next selection of fresh ingredients|good up to how to processing and serving it. No need be confused if want prepare fried potato gnocchi the delicious as long as you know the technique then this dish is able become a treat that is very special.

Ingredients and seasonings used in make

1. Use 400 grams Potatoes (skin peeled)
2. Prepare 50 grams ☆Bread flour
3. Take 50 grams ☆Cake flour
4. Use 1 tbsp ☆Sugar
5. Prepare 1 tsp ☆Salt
6. Prepare 1 Frying oil

Notes Either refrigerated, frozen or vacuum-packed. Nutrition Clean out the pan, then melt the butter, lemon juice and zest, and sage together until bubbly. Return the gnocchi to the pan and cook a minute or two until warmed through. Serve the gnocchi in individual bowl topped with a handful of baby arugula and freshly grated Parmesan cheese.

How to make Fried Potato Gnocchi:

1. Peel the potatoes and boil until softened in hot water with a little salt added .
2. Drain the potatoes once they are boiled, put back in the pot, heat over high heat to evaporate the excess water and mash while still hot.
3. Add the ☆ ingredients to the potato and knead until smooth.
4. Roll the dough into balls slightly larger than your thumb, then flatten out to shape. Deep-fry in the oil until golden brown, and they are done. Sprinkle a little salt while still hot.
5. Be sure to cook them through thoroughly! Otherwise, it might end up floury inside…
6. Done and ready to serve!

Cook the Gnocchi according to the package directions. Once they are done and float to the surface, scoop out with a slotted spoon and drop into the infused and heated oil/butter mixture. Turn the heat up and cook, stirring occasionally until they begin to turn golden brown and the sage leaves crisp up. sift the flour over the potatoes for a more evenly spread of flour on the potato mash bake the potatoes with the skin at least an hour until they lose some of their water. use common sense, when you think the dough is ready, don't add more flour even if the recipe say otherwise. Mash well, ideally with a ricer, which will give fluffier gnocchi. Don't overcrowd the pan - you want the gnocchi to be spread out in a single layer across the bottom of the pan.

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