Made from sustainable European beechwood, this beautiful cow shaped gnocchi rolling machine is hand made in Italy.
The Mucca Rigagnocchi is easily adjustable, so you can vary the thickness of the gnocchi to your preference. The resulting uniformity of ridges and thickness will make the gnocchi cook more evenly and hold your sauce better.
(Mucca: Cow – Riga: Line or Crimp – Gnocchi: Little Pasta Dumplings)
Roll strips of dough, cut them into short gnocchi lengths, feed them into the adjustable rolling crimper, and turn the handle to make quick work of adding the characteristic ridges in your gnocchi.
Use the thumbscrews to adjust the panel opposite the rollers to the optimal size opening for your gnocchi to fit through, and keep some gnocchi on the platform to make it faster to slide them with a fingers into the crimping roller.
How to make Gnocchi with the Mucca Rigagnocchi
Ingredients for Potato Gnocchi:
10.5 oz. / 300 gr. Flour
2 lbs. / 1 kg. Potatoes
1 Medium Egg
Salt to Taste
Wash the potatoes, place them unpeeled into a pot of salted boiling water, and let them cook until a fork can easily pierce them.
Peel them while still hot, and mash them onto a well-floured pastry board or work table.
Add a pinch of salt and the flour, and mix until you obtain a uniform mixture that is still soft. Add the egg and mix until you obtain a uniform mixture without lumps.
Roll the dough into strips about 1/2 to 3/4 inch / 2 to 3 cm. thick, cut to the desired length for your gnocchi, and lay them out on a floured work surface or tray.
To make the characteristic ridges, slide the gnocchi into the opening of the Rigagnocchi as you turn the handle.
– Use the thumbscrews to adjust the panel opposite the rollers to the optimal size opening for your gnocchi to fit through. It should be just a bit smaller than the average diameter of the dough strip.
– Keep the Mucca and gnocchi floured and turn the handle quickly so the gnocchi won’t stick. Start by pushing in one gnocco at a time until you get the hang of it.
– Keeping some gnocchi on the platform will make it faster to slide them with your fingers into the crimping roller.
Let your rolled gnocchi rest for 15 minutes. Cook in a large pot with salted boiling water, and strain them out as soon as they float.
Have a heated platter with your favorite sauce or condiment hot and ready for your gnocchi.
• Cooked and seasoned potato gnocchi can be stored, for a couple days at most, in an airtight container in the refrigerator.
• To store uncooked gnocchi, place them on a floured tray in the freezer until frozen, to prevent them from sticking, then transfer them to plastic food-safe freezer bags.
Cleaning Your Mucca Rigagnocchi:
• If you keep your Mucca well sprinkled with flour as you roll out the gnocchi, there will be very little to clean, and all you have to do is brush off the flour.
• If any dough sticks, we suggest you wait for it to dry, then scrape it off with a plastic bowl scraper.
• Never immerse nor soak your Mucca; you can wipe it with a moist cloth and dry thoroughly.
• If the wood ever dries out, and you’ll notice this by a lightening of the rich coloration of the wood, renew it with mineral oil, just as you would do with a wooden cutting board. (See Wood Care instructions.)