Cheese stuffed Gnocchi | How to make Cheese stuffed Gnocchi

By Krithika Chandrasekaran  |  17th Jun 2016  |  
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  • Cheese stuffed Gnocchi, How to make Cheese stuffed Gnocchi
Cheese stuffed Gnocchiby Krithika Chandrasekaran
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

16

0





About Cheese stuffed Gnocchi Recipe

Surprisingly simple to make pasta dish.

Cheese stuffed Gnocchi, a deliciously finger licking recipe to treat your family and friends. This recipe of Cheese stuffed Gnocchi by Krithika Chandrasekaran will definitely help you in its preparation. The Cheese stuffed Gnocchi can be prepared within 20 minutes. The time taken for cooking Cheese stuffed Gnocchi is 15 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Cheese stuffed Gnocchi step by step. The detailed explanation makes Cheese stuffed Gnocchi so simple and easy that even beginners can try it out. The recipe for Cheese stuffed Gnocchi can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Cheese stuffed Gnocchi from BetterButter.

Cheese stuffed Gnocchi

Ingredients to make Cheese stuffed Gnocchi

  • Potatoes - 2 large
  • All purpose flour - 1/2 cup
  • Wheat Flour - 1/2 Cup
  • Salt to taste
  • Garlic powder - 1/2 tsp
  • Dried oregano - 1/2 tsp
  • Grated cheese for stuffing

How to make Cheese stuffed Gnocchi

  1. Wash the potatoes and prick all over with fork. Boil in salted water till soft, or pressure cook.
  2. Remove, cool and peel. Mash well. Add salt to taste, garlic powder, dried oregano and mix well.
  3. Now add the 2 flours alternately, but a bit at a time. Keep mixing till the mixture is less sticky. Do not add too much flour as we do not want a dough-like consistency.
  4. Cover and keep aside for about minutes. Meanwhile simmer water, add little sea salt.
  5. Roll out the potato dough into a cylinder. Cut out equal portions and roll roughly. Make an indent and stuff a little grated cheese inside.
  6. Carefully seal and make a peda-like roll. Dust your hands with a little flour if needed.
  7. Once the water has reached boiling point, reduce the flame and keep it on uniform heat. Drop the rolled potato rounds very carefully into the water and poach them.
  8. After about 5-6 minutes the rounds will start rising to the surface. Remove them carefully using a slotted spoon and keep aside.
  9. Prepare a sauce as desired, cheese or tomato-based. Place the Gnocchi gently on the serving dish and lightly pour the sauce over it. Do not pour too much sauce. Finally sprinkle cheese just before serving.

My Tip:

Gnocchi is best left a little sticky but it's just enough flour to make it mangeable.

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