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 kg potatoes
- 3 eggs
- 200 g Parmesan
- 1 kg all-purpose flour
- 1 dl Aqueena water
- Add whole, unpeeled, potatoes to a Zepter Z-2042 pot. Pour in 1 dl of Aqueena filtered water and cover with the Syncro-clik Z-420-20 lid
- Cook on high heat 240°C until the red safety valve releases, then lower heat to 90°C and cook for an additional 10 minutes
- After 10 minutes, remove from heat source and wait for safety valve to release
- Peel and grate potatoes
- Mix eggs, parmesan and flour into the potatoes and knead until dough is combined
- Roll dough into a long cigar shape about 1.5 cm thick and cut cross wise into 2 cm pieces
Chef Petra Geric