How to make gnocchi

Roberta D’Elia, head pasta chef of Pasta Evangelists, guides you through making fresh gnocchi at home. She will take you through all the steps of making classic potato gnocchi and give you hints along the way, including the best potatoes to use for gnocchi, to ensure your gnocchi remain light and fluffy. If you’re in search of a potato gnocchi recipe, Roberta is here with her step-by-step guide.
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Fresh potato gnocchi recipe: pastaevangelists.com/gnocchi
Timestamps below to guide you through the video:
0:00 Introduction
0:16 Ingredients for gnocchi
0:38 Cooking the potatoes
1:11 Peeling the potatoes
1:43 Making the gnocchi dough
4:05 Kneading the gnocchi dough
4:28 Shaping the gnocchi
8:26 Cooking the gnocchi
8:39 Sauce pairings for gnocchi
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Ingredients you'll need:
- Potatoes (red potatoes are best for making gnocchi)
- '00' flour
- Eggs
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[@msclick6310]

I did it. My son liked it! I have tried many of your recipes and they are all great! 🥰

[@rivkahalbinder4686]

Omg! I love your accent! And I’m hooked on your videos 😃

[@pastaevangelists]

Grazie mille Rivkah 😇

[@B.Weedster]

This new to me I must try thanX

[@savedbygracethroughfaith7642]

I love listening to you! Your videos are fantastic!

[@pastaevangelists]

Grazie mille!

[@LadyAngharadLlewelyn-Giovinco]

I'm learning Italian so would love it if you sprinkled in some Italian words. Love from Wales

[@abelmartinezky9423]

I have a question, do the potatoes have to be (hot, warm, room temp, cold) right after boiling to make the dough ?