Crispy Pan Fried Gnocchi Poutine Recipe... It's Insane скачать в хорошем качестве

Crispy Pan Fried Gnocchi Poutine Recipe... It's Insane

Crispy Gnocchi Poutine Recipe – The Ultimate Comfort Food! 🧀🥔 Golden, crispy pan-fried gnocchi, squeaky cheese curds, rich poutine sauce, and crunchy potato skin chips—this is poutine on another level! 🤤 Learn how to make homemade gnocchi from scratch, fry them to perfection, and build the ultimate plate of indulgence. Perfect for comfort food lovers and anyone looking to elevate their poutine game. Ingredients: serves 4 • Pdt: 500gr baked • 00 Flour for gnocchi: 100gr • Egg yolk: 1 • Flour for extra steps • Vegetable oil: 3 tbsp • Potato skins to make chips • 500ml poutine sauce • 300gr squeaky cheese curds Recipe • Preheat oven to 180c, • Wash potatoes, slit the longer circumference with a pairing knife, this will help moisture escape and easier for a future step • Place them on a small salt bedded baking sheet, this is also to help reduce the moisture, bake for 1 hour or so at 180˚C • Using a fine mesh tami/drum sieve, pass the potato flesh through while still hot using a kitchen towel, Allow to cool on a parchment paper lined baking sheet • (Optional) heat up 2 L vegetable oil in a medium sized pot to 300˚F, fry your potato skin chips, once browned place on a paper towel and season with salt and pepper • In a large bowl, place your cooled mashed potato, egg yolk and sieve in your flour • Using a bench scrapper, mix up your dough, once sticking together start using you hands to form a shaggy ball • You may need to add more flour is its to wet, continue kneading on a cutting board for 30-90 seconds, until a homogenous dough is formed, over kneeding it will cause the dough to be too tough and no longer fluffy • Cut and divide dough into 2-4 pieces • Gently roll into snake shapes using your finger tips • Using your bench scraper or knife cut your gnocchis and place on a parchment paper lined baking sheet dusted with flour, dust and separate your gnocchis so they don’t stick together • Place in freezer for 15 minutes or more if making and storing them in advance • Remove cheese curds from fridge to temper, warm up poutine sauce • Heat up a large pot of boiling salted water, heat up a large frying pan on high heatwith 3 tbsp vegetable oil • Cook 1/4th gnocchi until they float to the surface • Using a spider pick up the gnocchi let water drain for a couple seconds • Cut the heat of your frying pan once its hot, especially if using a gas stove with fire • Place gnocchis in frying pan and don’t move them • After 2-3 minutes check the color, if they’re golden brown, toss and stir them around, let them crisp up on all sides • Plate one layer of gnocchi using a slotted spoon to avoid adding too much oil in plate, add a layer of cheese curds, a second layer of gnocchis, cheese again and finish with hot poutine sauce and your homemade potato skin chips.