Dominioni Punto & Pasta

Gnocchi cooker model IG25

The boiler can knead and cook “gnocchi” (potato dumplings) and also mix and cook creams. Pan capacity: 25 litres.

It is composed as follows:
- stainless steel tilting tank with oil gap for homogenous and even cooking, to prevent the mix from sticking onto the surface;
- reel unit with sun-and-planet rotation;
- gas burner.

Electrical equipment 220 / 400 V - 3 phases - 50 / 60 Hz., completely rebuilt, guaranteed 1 year, CE and USDA approved.

**********

How a Gnocchi Kettle Works

The gnocchi kettle is a professional machine for the hot preparation of gnocchi dough. Through controlled heating and the planetary movement of the agitator, it allows the amalgamation of potatoes and flour to obtain a homogeneous dough with the right consistency.

Basic Ingredients

For Classic Potato Gnocchi

- Potatoes: 1 kg of boiled and mashed potatoes (still warm)

- Type 00 Flour: 200-300g (depending on potato moisture content)

- Egg: 1 whole egg (optional)

- Salt: 1 teaspoon

- Nutmeg: A pinch (optional)

Preparation Process

1. Ingredient Preparation

- Potatoes: Boil potatoes with skin, peel while still hot and mash with a potato masher

- Flour: Sift the flour to avoid lumps

- Temperature: Potatoes must still be warm (not cold) for better amalgamation

2. Loading into the Kettle

- Insert the warm mashed potatoes into the kettle tank

- Add salt and mix briefly

- If used, add the beaten egg

3. Starting the Mixing Process

- Turn on the agitator with planetary movement at low speed

- Begin adding flour gradually, a little at a time

- The rotary movement of the agitator amalgamates the ingredients uniformly

4. Controlled Heating

- Turn on the burner at very low flame

- Gentle heat helps amalgamation and slightly dries the dough if too moist

- Temperature: Maintain around 40-50°C (never exceed 60°C to avoid cooking the egg)

5. Consistency Control

- Processing time: 8-12 minutes of mixing

- Final consistency: The dough must be soft, elastic but not sticky

- Adjustments: Add flour if too soft, or a little water if too dry

6. End of Process

- Turn off heating

- Continue mixing for another 2-3 minutes to homogenize

- Stop the agitator when the dough has reached the desired consistency

Advantages of the Hot System

- Perfect Amalgamation

- Uniform heat: Gentle heating favors ingredient amalgamation

- Planetary movement: The agitator ensures homogeneous mixing without overworking

- Moisture control: Heat allows regulation of dough consistency

Production Efficiency

- Reduced times: Process completed in 10-15 total minutes

- Quantity: Possibility to prepare large quantities of dough uniformly

- Consistent quality: Each batch has the same characteristics

Dough Variations

Ricotta Gnocchi

- Base: 500g fresh ricotta, 200g flour, 1 egg, salt

- Process: Cold or room temperature mixing

- Time: 5-8 minutes of processing

Semolina Gnocchi

- Base: 250g semolina, 1 liter milk, butter, parmesan, eggs

- Process: Gradual heating until obtaining a thick cream

- Time: 15-20 minutes with continuous heating

Spinach Gnocchi

- Base: 800g potatoes, 200g boiled and squeezed spinach, 250g flour

- Process: Like classic gnocchi, adding spinach to potatoes

- Time: 10-12 minutes

Quality Control

- Consistency Test

- Tactile test: Dough should not stick to hands

- Elasticity: Must be elastic but not rubbery

- Moisture: Should be neither too dry nor sticky

Visual Indicators

- Uniform color: Dough must have homogeneous color

- Smooth surface: Absence of lumps or non-amalgamated parts

- Consistency: Must easily detach from tank walls

Using the Dough

- Immediate Shaping

By machine: Transfer the dough into the hopper of the gnocchi machine

By hand:

- Transfer dough to a floured surface

- Divide into portions and form cylinders

- Cut and shape gnocchi as desired

Storage

- Short term: Cover with damp cloth for max 2 hours

- Refrigeration: In refrigerator for maximum 24 hours

- Freezing: Possible after shaping the gnocchi

Cleaning and Maintenance

After Each Use

- Clean the tank immediately while still warm to facilitate residue removal

- Disassemble and thoroughly clean the agitator

- Use hot water and neutral detergent

- Completely dry all parts

Periodic Maintenance

- Check agitator blade wear

- Verify proper functioning of heating system

- Lubricate movement mechanisms according to manufacturer's instructions

The kettle transforms gnocchi dough preparation from a manual and laborious process to an automated procedure, ensuring professional results with consistent quality and optimized production times.

**********

Guaranteed 1 Year !!!

WHY TO BUY FROM A RESELLER ???
COME STRAIGHT TO THE SOURCE !!!

Feel free to call Ostoni in Italy for any info:

Call +39 02663 05178.

WE HAVE THE WORLD'S LARGEST INVENTORY OF PASTA MACHINES AND DIES FOR THE PRODUCTION OF RAVIOLI, TORTELLINI, CAPPELLETTI, TORTELLONI, GNOCCHI, PELMENI, PIEROGI, VARENIKI AND A LOT OF OTHER PASTA SHAPES !!!