Wellness Insights With Anna Chetcuti | Entrepreneur
Wellness Insights With Anna Chetcuti
Reviews
to load big map
24.01.2022 Potato & Ricotta Cheese Gnocchi Preparation Time: 30 mins Cooking Time: 2 mins... Ingredients: for 4 about 14 oz (400g) of boiled potatoes about 7 oz (200g) of ricotta cheese about 3 oz (100g) of all-purpose flour 2 egg yolks a pinch of salt Instructions: 1. Put the potatoes in a medium pot covered with cold water. Bring the water to a boil adding a pinch of salt. Reduce the heat and cook until the potatoes are tender when pierced with a fork. Then drain them. 2. When the potatoes become cool enough (but not to much), peel them. Using a potato ricer squeeze all the potatoes on a pastry board. It's important to do this while the potatoes are still warm but not hot. 3. Take the ricotta cheese and pass it through a sieve over the potatoes. Mix all and make a mound. 4. Form a well in the centre of the potatoes and ricotta, then add the eggs, a pinch of salt and the flour. Mix until you have a soft ball but add more flour if the dough is to wet and sticky to knead. 5. Roll out the gnocchi dough so that it forms a rope of inch of diameter, then cut the rope into pieces of inch. Take each piece and roll it over a fork or better a wooden grid shaped with corners called gnocchi paddle. 6. Take a pot with water and bring to boil, then add the gnocchi. Be careful to avoid cooking gnocchi at a rolling boil. Don't lift them out until they float. Note: You can serve potato gnocchi with many of the same sauces you use to season pasta, as tomato sauce or pesto sauce.
20.01.2022 Thank you Donna for spotlighting my business.
15.01.2022 There is no better time than now....
14.01.2022 Life is too short....
03.01.2022 Love MONDAYS... a brand new week ahead, and especially this week, with a school reunion, a business conference, and a meet and greet event.
