Other Recipes

Preheat your oven at 375 degrees Fahrenheit and then spread the hazelnut over the baking sheet and let it bake for around 10 minutes

Now, place the hazelnut in the centre of a clean dish towel, then wrap around the towel and rub the towel vigorously for a few minutes so all its skin wears off and your hazelnut get ready for your Nutella

After this, blend the hazelnuts while it is still-warm and let it get grinded until its starts getting moisture.

Now, melt the chocolate in the microwave oven and let it get smooth texture

Then, add this melted chocolate to the blender along with the grinded hazelnut. Let the mixture be blended for a smooth texture after which you will add the sugar powder as per the taste you require in the same blender to get the sweetness in your Nutella

Take a large bowl – add semolina and all-purpose flour in it and mix it well

Drain of the can of chickpeas to save the water and to get aquafaba. Now mix the water and aquafaba in the large bowl from the 1st step

Add water little by little and knead the mixture like a dough – this dough will be smooth; it shouldn’t be sticky or wet – if so, then add some flour to it

Cover the dough with plastic wrap and let the dough rest in the fridge for next half an hour

After 30 minutes, remove the dough from the fridge and the plastic wrap. Now sprinkle some amount of flour on the counter top and using a rolling pin, roll the dough till you get the smooth and thin version of it.

Now, take a small cup and cut the dough into circles using the cup. Again, ball the unused dough, make it flat and draw the circles back in it

Then place smaller amounts of ricotta cheese into the small sized doughs – portions of cheese depend upon the size of dough you are using. Make sure it covers 1/4th middle portion of the dough

Now, spread small amounts of water on the outsides of the circles using your fingers to seal the circles completely. You can choose the sealing shape you want your ravioli to be served

Then, cook some salted boiling water and let it come to a boil for around 4-5 minutes. Post this, put the raviolis into it and let it be fried until it comes floating over the water.

Start with the Potatoes – Peel, Cook, cool and cut the potatoes into little pieces (medium sized – the sized of gnocchi you would like to have)

Now, mash these potatoes section by section (some people mash and then form section while some do no mash instead, they just press them a little using hands)

Then, take a large bowl wherein you will be adding the mashed or pressed potatoes along with salt, olive oil and flour

Now, using your hands, gently mix all the ingredients and squeeze them so all the ingredients are mixed well and you get a no lump kneaded ball (if the kneaded mixture looks little sticky, then add a little more of flour to get a soft and smoothly kneaded dough)

Then cover the dough with a soft dry cloth for a few minutes. This is done as the dough might otherwise get dry

Now, take smaller sections of the dough at a time, around 1 Tsp per piece, squeeze it between your hands and give it the shape of gnocchi (the way you love it the most)

For the traditional style gnocchi, you can press each piece of the dough with a fork – do press the fork over the gnocchi balls using your thumb. If at this point too, the dough I sticky then add some flour to it

Now, take a large bowl and half fill it salted water that has been brought to boil, then put the gnocchi one by one in the salt water and let it cook for around 5 minutes

Once the Gnocchi starts to float high over the water, the gnocchi are cooked