If you’ve ever tried fresh pasta, you’ll know there’s no comparing it to the dried variety. Requiring only a few ingredients and your own hands, making homemade pasta is a truly satisfying experience.
Although gnocchi are technically classified as a dumpling, the process of making them is essentially identical to pasta, the only difference being the addition of potatoes and parmesan cheese. Additionally, to make gnocchi, all you need is a rolling pin. No hand crank or special attachments for your mixer required!
Thanks to Zepter Masterpiece Cookware
and the Sycro-clik lid
we were able to pressure cook our potatoes at low heat, with minimal water and in half the time, preserving maximum nutrient value and getting dinner on the table faster!
Next time you’re feeding a crowd, skip the boxed version and impress your guests with the real thing. Serve with a meaty sauce, like Bolognese, or a simple tomato sauce for best results.
Chef’s Tip: Make a bigger batch ahead of time, store in VacSy
containers and freeze for up to two months!
- 2.2 lb. all-purpose flour
- Cook on high heat 465°F until the red safety valve releases, then lower heat to 195°F and cook for an additional 10 minutes
- After 10 minutes, remove from heat source and wait for safety valve to release
- Mix eggs, parmesan and flour into the potatoes and knead until dough is combined
- Roll dough into a long cigar shape about half an inch thick and cut cross wise into 1 inch pieces
Chef Petra Geric