Taro Root Gnocchi

Pronounced as Nyo-kee is an Italian soft dumpling used instead of pasta in Italian dishes.These can be cooked in a similar fashion like pasta and added to any pasta sauces like marinara,alfredo,garlic,vodka sauce etc.These are primarily done with potato and flour or ricotta and other cheeses.This is a vegetarian version using this beautiful Huge Taro root I found in Ranch Market.I must tell you I fell in love with the smell of this root and the taste.Its so nutty and potato like.I Think this can be used as a replacement in any potato dishes.I will be trying it out in more recipes.
Preparation time:1 hour

1 pound Peeled Huge Taro Root(baked/steamed until fork inserted goes easily)
1 egg
1 teaspoon dried oregano(optional)
1 teaspoon dried basil(optional)
salt to taste
1/2 cup all-purpose flour
1.Mash the Taro root and sieve through a strainer onto a clean working surface.
2.Add salt, oregano and basil .
3.Now sprinkle the flour on the taro mash.Make a well in the center and add in the egg and start kneading. It should form a slightly sticky dough.If it’s too sticky add a little more flour.
5.Roll out into a long half-inch thick tube with your hands and cut in 1/2 inch cubes with a pizza cutter or a knife.
6.Dust with flour on and roll each piece on fork(or gnocchi maker) to form a dumpling with ridges.Repeat with remaining dumplings.

7.In a large pan of generously salted boiling water, add gnocchi and cook until they rise to the surface of water and cook an additional 45 minutes.
8.With a porous spoon take the gnocchi out and transfer to your favorite pasta sauce.
 I followed the below pasta sauce recipe,you can do your own variation of it.
For the Pasta sauce:
1/4 cup chopped green peppers
1/4 cup diced tofu
1/4 cup chopped mushroom
2 garlic cloves minced
salt  to taste
2 teaspoons olive oil
black pepper to taste
Tomato sauce(or any pasta sauce)
1.Heat oil in a pan and saute all the vegetables  and tofu with salt.
2.Once soft add the tomato sauce and pepper.You can also add cheese and other herbs like basil(parmesan cheese goes really well)
Cook in gnocchi in batches, not all at once or you will end up cooking them unevenly.

If you have extra dough you can roll them out as in step 6 and dust them with flour and freeze them by covering with surround wrap. When you would like to eat it just thaw it for 30 minutes and transfer to boiling water to cook them.
Overcooking the dumplings or adding too much flour can cause your gnocchi to be soggy and doughy.Also do no knead too much.

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