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Why you should refrigerate your cookie dough. Refrigerating your cookie dough before baking serves a few purposes: The dough will be easier to roll out. Think about your favorite cut-out sugar ...
Refrigerate in a covered container for a few hours or, better still, overnight. Sage Butter. 8 tbsp butter; 8 sage leaves; ... Have ready the chilled gnocchi dough, two teaspoons, and 1 cup cold ...
(12-oz.) bag refrigerated or frozen gnocchi. 1 c. store-bought or homemade enchilada sauce. ... Transfer to oven and bake gnocchi until cheese is melted and bubbly, about 10 minutes. Turn on ...
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To prevent the dough from drying, air flow in the dough retarder is kept to a minimum. Home bakers may use cloth or other cover for dough that is kept for a longer period in the refrigerator. Commercial bakers often retard dough at approximately 10 °C (50 °F), while home bakers typically use refrigerators set at about 4 °C (40 °F) or below.
The dough for gnocchi is often rolled out before it is cut into small pieces about the size of a wine cork or smaller. [21] The dumplings may be pressed with a textured object, such as a fork or a cheese grater, to make ridges or cut into little lumps. [13] Professional tools exist for this purpose, known as gnocchi or cavarola boards.
Traditional homemade Gnocchi (that's "NYOH-kee") are simple to make: just combine potatoes, flour, egg and salt. Or add pureed spinach or sun-dried tomatoes to the dough to turn it green or red.
Other tips for perfect slice-and-bake cookies. Refrigerate the dough for at least six hours, and up to overnight. “The dough should be chilled when you slice it, but not rock hard,” says ...