Wellness Insights With Anna Chetcuti | Public figure
Wellness Insights With Anna Chetcuti
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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.
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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.
