How to make BLACK GNOCCHI / Potato gnocchi

How to make black gnocchi?

Hello everyone and welcome. Who does not like to have their hands in the mass of colors!!!

GNOCCHI are a typical Italian pasta dish based on potatoes to which you can add practically anything and let your imagination run free. BLACK GNOCCHI can be made in various ways.

Today we will prepare it by adding activated coconut charcoal.

The black gnocchi can be prepared in advance and kept in the fridge in a pizza box or frozen directly in the cardboard box before being cooked in boiling water (they will be cooked when they start to float) 馃枻 馃枻 馃枻

TIP: It is important to sprinkle the gnocchi generously so that they do not stick and remain loose. If we are going to freeze it once frozen, we can keep it in a freezer bag to save space.

 

gnocchi negros

How to make BLACK GNOCCHI / Potato gnocchi

Pizza en casa pro
quick recipe
5 from 1 vote
Prep Time 1 hour
Cook Time 10 minutes
Course gnocchi, main dish, pasta
Cuisine italian, Mediterranean
Servings 8 people
Calor铆as 550 kcal

Instructions
 

  • 1. Peel, cut and steam the potatoes for 20/25 minutes
    2. Pass the hot potatoes through the potato hatch
    3. Let them cool for 10 minutes
    4. Add salt, nutmeg, cinnamon, activated coconut charcoal and the eggs
    5. Mix well with a wooden spoon
    6. Add the flour little by little and continue kneading with your hands
    7. We keep the dough in the fridge for 20 minutes
    8. Sprinkle the dough with hominy
    9. We form elongated tubes with our hands and with a spatula or knife, we cut the gnocchi the size of a hazelnut
    TIP: generously sprinkle the cordado gnocchi with corn grits so that they are loose and do not stick together
    10. We store in a clean pizza box in the fridge or directly in the freezer
    11. They keep for 2 days in the fridge
    12. Gnocchi are cooked directly in boiling water and are ready when they start to float.
    BUON APPETITO
    gnocchi negros

Video

Nutrition

Serving: 1porci贸nCalor铆as: 550kcal
Palabras Calves egg, flour, potatoes
Tried this recipe?Let us know how it was!

If you like to use natural ferments, you have to try these pizzas:

馃崗聽 聽 馃崕

PIZZA MARGARITA WITH SOUR DOUGH

FOCACCIA HIGH HYDRATION FERMENTATION 24 HOURS

FOCACCIA WITH POOLISH AND SOY FLOUR

FOCACCIA WITH BIGA AND POOLISH FERMENTATION 36 HOURS

PIZZA MARGARITA 66% HYDRATION

SWEET MULTI-CEREAL PIZZA FERMENTATION 48 HOURS

As you can see in the video of these delicious BLACK GNOCCHI, they can be made very easily and the result is delicious.馃構

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Until next time, CIAO 馃ぉ

 

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