Mother Bakes Easy

Welcome to cook and bake people! Enjoy many recipes from my kitchen my personal way.

Homemade Gnocchi with Chicken Alfredo sauce (Bilingual Eng-Indo)

Made these Italian potato dumplings with chicken Alfredo sauce from scratch yesterday. My little one jumped on joy and enjoyed 20 gnocchi himself. Very soft and lil bit chewy, combined well with rich cheesy creamy sauce. I am using Bio Germany potatoes for this, and it worked really well, the Gnocchi comes out solid yet soft. If you use not too starchy potatoes, make sure you add some potato starch/ tapioca flour on the dough, maybe 1 tablespoon or more. Well, don’t hesitate to make them tonight!

(Teman-teman, ini aku share resep bikin Gnocchi yang enak ya di rumah. Gnocchi adalah salah satu pasta yang dicintai warga Italia, terbuat dari kentang tumbuk dan tepung, ada berbagai macam cara bikin gnocchi ini, untuk bentuk ulirnya itu aku nggak pake garpu tapi pake sisir rambut yang udah kucuci. CATATAN: ada berbagai macam kentang, biasanya yang digunakan untuk Gnocchi adalah kentang yang banyak starch nya, aku pake kentang Jerman biasa dan hasil Gnocchi solid tidak ambyar. Misalkan kentang yang digunakan kurang starchy, boleh ditambah potato/tapioca starch dikit (1 sendok makan atau lebih). Hasil gnocchi kemarin adalah lembut, kenyal, nggak dough-y, dan yang penting si kecil doyan banget, dia makan 20 potong sendiri kemarin. sausnya alfredo ayam biasa. Pokoknya, wajib coba dah ini. Yuk, nyoba bareng-bareng!)

Homemade Gnocchi with Chicken Alfredo Sauce

Ingredients: (2 portions)

Gnocchi :

– 4 medium potatoes (kentang ukuran medium)

– 9-10 tablespoons of all purpose flour (70-80 gram tepung terigu)

– 1 egg yolk (kuning telur)

– salt (garam secukupnya)

– clean hair comb (sisir rambut yang sudah dicuci, sisir model gerigi)

– some all purpose flour for dusting (tepung terigu untuk taburan)

Chicken Alfredo sauce:

– 200 grams of chicken fillet –> sliced (daging dada ayam iris tipis kotak)

– 2 cloves of garlic (bawang putih)

-100 ml of heavy/ double/whipping cream (krim)

– some parsley –> chopped (peterseli–> cincang kasar)

– salt and pepper (garam dan merica hitam secukupnya)

– 3 tablespoons of olive oil (minyak zaitun)

– 80 grams of parmesan cheese (keju permesan)

Steps:

1. Bake the potatoes in 200 C oven for 1 hour. Take them out after 1 hour, then let the cool a bit. Slice the potatoes on half and scoop the flesh out. You can peel the potato first then boil them for 15-20 minutes in boiling water too if you don’t have any oven or you prefer boiling.

(Panggang kentang dalam oven 200 C selama 1 jam. Keluarkan kentang setelah 1 jam dan biarkan mendingin sejenak saja. Potong kentang menjadi 2 dan perlahan skup daging nya keluar, lakukan hingga kentang habis. Boleh juga kentang direbus dalam air mendidih, rebus selama 15-20 menit jika tidak ingin menggunakan oven (kupas kentang sebelum direbus.))

2. Put the potatoes in a bowl then mash them, put in the egg yolk then mix them evenly. Season with salt and pour in the flour, mix again gently.

(Pindah kentang ke dalam mangkuk besar dan haluskan, masukkan kuning telur dan aduk rata, beri garam sesuai selera dan tuang tepungnya, aduk rata lagi dengan tangan bersih.)

3. Dust your working surface with flour, then roll and knead the potato for 3 minutes. Roll the potato dough onto a big sausage, then divide onto 4. Slightly dust the working surface again and take one part of the dough and roll it again forming rope with 2 cm of diameter. Cut the rope 2-3 cm length then roll the cut dough on lightly dusted flour. Repeat until all of the dough cut.

(Taburi meja bersih kering dengan tepung terigu, guling guling dan uleni kentang selam 3 menit, Kentang tampak lembek tapi taburi permukaannya dengan tepung sedikit saja. Guling guling adonan kentang menjadi bentuk sosis besar dan potong menjadi 4. Taburi lagi meja dengan tepung terigu, ambil satu bagian adonan kentang, dan guling guling lagi membentuk sosis/ tali dengan diameter 2 cm. Potong-potong adonan dengan panjang 2-3 cm dan segera gulingkan adonan yang telah dipotong diatas taburan tepung terigu. Ulangi hingga semua adonan terpotong kecil.)

5. Boil a lot of water in a pot. Cover the pot with the lid.

(Rebus banyak air dalam panci dan selalu tutup panci dengan tutupnya.)

4. Take on potato dough and slightly roll it on the teeth of the comb to make stripe on the surface (be careful not to mess the shape of the dough), and you’ve just made a gnocchi!! Repeat until all of the dough cut have stripes on them.

(Ambil satu potong adonan kentang dan perlahan gulingkan adonan pada gerigi sisir rambut untuk membentuk garis garis pada permuakaan adonan (hati-hati jangan terlalu keras menekan adonannya). Jadilah Gnocchi! Ulangi hingga semua potongan adonan bergaris garis di permukaannya.)

5. Take 15-20 gnocchi at a time and boil them in the boiling water. Boil for about 2-3 minutes, or until the gnocchi float. Drain the water from it using sieve. Boil the remain of the gnocchi.

(Ambil 15-20 gnocchi dan rebus dalam air mendidih selama 2-3 menit atau hingga gnocchi mengapung di air. TIriskan. Rebus sisa gnocchi yang ada.)

6. Heat a frying pan on medium and pour in the olive oil. Saute the garlic until fragrant. Put in the cut chicken and cook well. Put in the gnocchi and toss in cream, salt and pepper, and cheese. Stir and cook them for 3-5 minutes. Put in the parsley and stir again for seconds. Put the gnocchi in a plate and serve immediately. Yum..

(Panaskan penggorengan dengan api medium, tuang minyak zaitun. Tumis bawang putih hingga harum. Masukkan potongan ayam dan masak hingga matang. Masukkan gnocchi dan krim (cream), garam dan merica hitam secukupnya, dan keju permesan. Aduk rata selama 3-5 menit saja. Masukkan cacahan peterseli dan aduk lagi selama beberapa detik. Pindahkan gnocchi pada sebuah piring dan sajikan segera.)

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This entry was posted on April 10, 2015 by in Pasta and tagged , , , , , .

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