42
PAge heAder.....
POTATO GNOCCHI
Serves 4–6
INGREdIENTS
2
1
⁄
4
lb (1kg) medium size russet potatoes
1 egg, lightly beaten
¾ cup (110g) all purpose flour, plus extra
for dusting
salt
METHOd
1.
Peel potatoes and cut into 1" (2.5cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to a boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2.
Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes.
3.
Assemble the motor body with the
mashing leg attachment set to the finest
setting; using speed 15 mash potatoes
until smooth. Do not over process as this
will cause the potatoes to be gluey.
4.
Place potato onto a clean flat work
surface and make a well in the center.
Pour egg into the center and add flour
and salt. Knead mixture gently together
to form a soft dough.
5.
Cut dough into 10 portions and roll into
a long thin logs ¾ in (2cm) in diameter.
Cut each log into ½" (1.5cm) portions.
6.
Bring a large pot of water to a boil; once
boiling add salt. Gently drop 20–25
gnocchi into cooking water. Stir once;
when gnocchi rises to the top, scoop
out with a slotted spoon and place into
a large bowl. Repeat with remaining
gnocchi.
Serve gnocchi with pesto.
RECIPES
CREAMy MASHEd POTATO
Serves 4–6
INGREdIENTS
2
1
⁄
4
lbs (1kg) medium sized potatoes such as
russet, kennebec or yukon gold.
3oz (85g) butter
1 cup (237ml) warm milk
salt, to taste
METHOd
1.
Peel potatoes and cut into 1" (2.5 cm)
pieces. Place potatoes into a large
saucepan and cover with cold water.
Cover and bring to the boil over a high
heat. Once boiling remove lid and
cook for about 20–25 minutes or until
potatoes are tender and a skewer can be
inserted easily. Drain potatoes well.
2.
Place potatoes back into the dry
saucepan and gently shake the potatoes
in the saucepan over a low heat for
1 –2 minutes to remove excess moisture.
Remove from heat and allow to cool for
5 minutes. Transfer potatoes to a
straight sided bowl or mash in saucepan.
Add the butter and warm milk.
3.
Assemble the motor body with the
mashing leg attachment set to the
desired mash setting; using speed 15
mash potatoes until smooth. Do not over
process as this will cause the potatoes to
be gluey.
Season to taste with salt and serve.
Summary of Contents for BSB530XL
Page 1: ...TYPESET V1 the All In One Instruction Booklet Livret d instructions BSB530XL...
Page 7: ...TYPESET V1 KNOW your Breville product...
Page 9: ...TYPESET V1 ASSEMBLY OPERATION of your Breville product...
Page 20: ...TYPESET V1 CARE CLEANING STORAGE of your Breville product...
Page 24: ...TYPESET V1 TROUBLESHOOTING...
Page 26: ...TYPESET V1 FOOD PREPARATION CHART...
Page 30: ...TYPESET V1 RECIPES...
Page 54: ...TYPESET V1 FAITES LA CONNAISSANCE de votre produit Breville...
Page 56: ...TYPESET V1 ASSEMBLAGE FONCTIONNEMENT de votre produit Breville...
Page 67: ...TYPESET V1 ENTRETIEN NETTOYAGE RANGEMENT de votre produit Breville...
Page 71: ...TYPESET V1 GUIDE DE D PANNAGE...
Page 73: ...TYPESET V1 TABLEAU DE PR PARATION DES ALIMENTS...
Page 77: ...TYPESET V1 RECETTES...
Page 97: ...97 NOTES...
Page 98: ...98 PAge header NOTES...
Page 99: ...99 PAge header NOTES...
