A fancy sounding dish that can be made at home. Just like how you would have seen on the television in some masterchef show or just like how they make in restaurants. If you have always wanted to try such a dish at home then why not try this eggless gnocchi in a butter garlic sauce.
Let’s see how to make these soft, pillowy eggless gnocchi in butter garlic sauce. The main ingredient required is a starchy potato which needs to be boiled to get the right texture. But the most important thing to make these eggless gnocchi in butter garlic sauce is a pair of light hands. Yes, technique is the key, read on!
To make the dough for eggless gnocchi in butter garlic sauce never knead it! Otherwise you will end up with chewy balls of dough which are hard and unpalatable. But do not fear, these gnocchi can be made and we will find that out soon enough. A few seasonings and you are ready to make some serious restaurant type dish. More Italian dishes from FOI, panzanella, spaghetti aglio e olio, peas risotto, tomato basil pizza, whole wheat foccacia etc.
- 1 big unpeeled potato
- 2 Tbsp all purpose flour
- ½ Tbsp semolina
- Salt to taste
- 8-10 powdered black pepper
- 1 pinch nutmeg
- 1 Tbsp melted butter
- 3-4 Cups water
- 2 Tbsp butter
- ½ Tbsp olive oil
- 3-4 chopped garlic
- Hard vegetarian cheese (to garnish)
- Wash and boil potato in enough water till it turns soft
- When the potato is soft till inside, check, drain water, and let it cool
- After it has cooled down, peel the potato
- Grate the potato with light hands
- Add this to a bowl, and season with salt
- Next add a pinch of nutmeg
- Add semolina and all purpose flour
- Sprinkle freshly pounded black pepper
- Add a Tbsp of melted butter
- Mix everything with light hands and do this very carefully
- Do not knead the dough, rest the dough for 10-15 minutes
- Pinch a ball out of the dough, roll into a log
- Cut into 1 inch pieces as shown
- With a fork, press onto each gnocchi carefully to make a pattern
- Bring water to a simmering boil in a vessel
- Carefully place the gnocchi on a slotted spoon
- Slowly lower the gnocchi into the water
- At first the gnocchi will sink
- Once they start coming to the top to float, the gnocchi will be done
- Remove them from water
- In a pan, melt butter and olive oil
- Add chopped garlic and saute lightly
- Drop in the cooked gnocchi and coat with the sauce
- Garnish with hard vegetarian cheese
- Serve hot!
Add little flour (avoid as much as possible) if the dough feels very wet
Refrigerate the dough for a few minutes if it feels sticky
Do NOT knead the dough, always use light hands to bring it together
Eggless Gnocchi in Butter Garlic Sauce Stepwise:
Wash and boil potato in enough water till it turns soft
When the potato is soft till inside, check, drain water, and let it cool
After it has cooled down, peel the potato
Grate the potato with light hands
Add this to a bowl, and season with salt
Next add a pinch of nutmeg
Add semolina and all purpose flour
Sprinkle freshly pounded black pepper
Add a Tbsp of melted butter
Mix everything with light hands and do this very carefully
Do not knead the dough, rest the dough for 10-15 minutes
Pinch a ball out of the dough, roll into a log
Cut into 1 inch pieces as shown
With a fork, press onto each gnocchi carefully to make a pattern
Bring water to a simmering boil in a vessel
Carefully place the gnocchi on a slotted spoon
Slowly lower the gnocchi into the water
At first the gnocchi will sink
Once they start coming to the top to float, the gnocchi will be done
Remove them from water
In a pan, melt butter and olive oil
Add chopped garlic and saute lightly
Drop in the cooked gnocchi and coat with the sauce
Garnish with hard vegetarian cheese
Serve hot!
