Brass die – potato gnocchi 20 mm for TR70 Sela La Pastaia Korngold Avancini Omegaone

Brass die – Gnocchi Patate/Potato Gnocchi 20 mm – for TR70 Sela La Pastaia Korngold Avancini Omegaone

Gnocchi aren't a pasta dish, but they can still be easily prepared using a stencil. Gnocchi are small dumplings made from potato dough. Occasionally, you'll also find variations with, for example, pumpkin. The word gnocchi is pronounced NNjok-ki. This clearly shows the root of the Austrian word "Nockerln."

It is important to use floury potatoes and, if possible, stored products, not fresh potatoes (these contain less water). The less water there is in the potatoes, the less flour or semolina you have to add later, which results in a more intense potato taste.

Pasta insert for the following professional pasta machines:
TR70
Sela TR70
La Pastaia TR70
Avancini TR70
Grain gold TR70
Omegaone TR70

Diameter of die: 70 mm

No adapter or similar is required. The die fits directly into the above-mentioned pasta machines.

Why brass:
Brass dies were the traditional method of pasta making. Pasta made "al bronzo" is rarely found and usually only in select delicatessens.
By pressing the pasta dough through the brass dies, the surface of the pasta is slightly roughened, making it easier to grip. This allows the pasta to better absorb the sauce, flavors, and spices. Want to learn more about brass dies? We recommend reading this article. here.

Storage:
Do you have several dies and are looking for storage to protect them from dust and darkening due to light? Then we recommend our storage systems, which you here .

Here we recommend a great recipe for potato gnocchi.

Ingredients:

800 gr. potatoes, boiled until floury, cooked a day before, chopped (e.g. with a meat grinder)
250 semola or flour or 125 gr. semola/flour and 125 gr. potato starch
100 gr. Parmesan, very finely grated
4 beaten egg yolk
Salt/pepper/nutmeg

Roughly mix the ingredients, add them to the PM in portions, and dispense only.

The most important thing is not to use freshly harvested potatoes, but rather stored ones. Floury potatoes are best, or, if necessary, waxy potatoes, but not waxy ones. Cook or steam the potatoes at least one day in advance and store them in their skins in the refrigerator (this helps them lose moisture).

Serving ideas:
The gnocchi taste delicious with sage butter, a light tomato sauce, pesto, or a creamy cheese sauce. They also become slightly crispy on the outside and wonderfully soft on the inside when pan-fried in a little butter.

Enjoy cooking and bon appétit!