how to make HANDMADE POTATO GNOCCHI
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- Опубліковано 6 жов 2024
- Today we learn how to make light, pillowy, delicious potato gnocchi al pomodoro. Gnocchi is actually a dumpling, not a pasta but it is just as delicious and easy to make. You can make gnocchi with ricotta as well as potato.
#Gnocchi #Pasta #NotAnotherCookingShow
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My grandma used to do for me gnocchi everytime i asked for when I was 5 to 10... when she got too old to make them I cooked gnocchi for her as she teached to me, despite she was suffering of dementia she recognised me and wanted to help me with gnocchi, then she started crying and me too with her :D For many of us italian making food is an expression of pure love...
I love the Italians….so passionate…I am going to try this out, I don't have a ricer so I am going to have to mash my potatoes hope it works….
That is a beautiful memory 🥲
Wish I could afford to donate. Extremely grateful for every video I get to watch. The love and knowledge in the videos brings a new way of living if your looking for it. I can't imagine how many people will enjoy several meals and pass it on for years because of your want to share the satisfaction.
This guy is my hero. Thank you for making everyone's lives just that much better.
Right?
Dude! You're absolutely my favourite cooking teacher of all time. The first video of yours I watched was your cavatelli with sausage and rapini, and I make it all the time. This was over a year ago. You explain things so well, and every time a learn a new recipe of yours, I learn at least one new technique that I can apply to so many other recipes. Even ones that I thought I had perfected.
My girlfriend and I are in Italy right now. We took a cooking class the other day where we were taught how to make gnocchi. Our current Airbnb has a nice kitchen setup, so we decided to give it a shot. It wasn't going as well as we had hoped, so I searched your channel for instructions, and sure enough landed on this video. Everything makes so much sense now. You're a better teacher than an Italian chef. Oh, and she also taught us how to make Ragù Bolognese, but within five minutes of following her recipe I already knew that yours is better. I've made it twice in the last month or so, and the flavours are so deep and rich. Your attention to detail is unmatched. Thank you so much for all that you do! You have a happy subscriber for life!
I'm Italian from Milano and I approve of these gnocchi!
Sergio Parentini is like to know how gnocchi e ricotta is made
I'm also Italian from Palermo and I also approve of these Gnocchi! 🇮🇹💅🗿
For a more precise recipe I spent quite sometime creating a Gnocchi recipe over many months using online sources and videos on UA-cam. After many experiments on my family the conclusion was for a really good dumpling that had texture that wasn't rubbery but didn't dissolve like a starchy slurry in your mouth either was this: Weigh your cooked potato!! Then add 25% flour ('00' if you have it but if not don't worry, use what you have). For example 400g of potato, then add 100g of flour, season very well with salt and pepper then add one egg yolk for every 300g of potato used. So in this case just the one. (If you get to 600g of potato then that's when you add a second yolk). Knead together until just combined into a dough then continue as Stephen explains. As a guide you need 150g of cooked potato per person, if you bake your potatoes you will lose 50% weight from a raw to cooked plus skin removal
Is the cooked potato weight excluding the skin? Thanks!!
@@Richard8576 Yes!
thanks so much, I made them and they tasted great! @@adriantyler6911
Oh my god, a bowl of this on a cold rainy Saturday afternoon? Forget about it!
We've gotten to the point where the man has to apologize for using a plate.
Love it.
The wife made these today. Light and fluffy and that was using regular all purpose flour. My buddy picked me up some Caputo Tipo 00 today so that will be the next batch. Thank you Stephen!
I made them just yesterday night but with a duck ragu. A big thank you from Italy for developing a fantastic channel showing the real spirit of our cuisine.
The first time I made gnocchi they came out perfect and since then they’ve come out like mashed potatoes, good to know it’s the flour that holds them together!
Did you use a differnt flour after thr first time? What did you use?
No, regular all purpose
I just tried to make this and it was literally just gooey wet pile of mashed potatos.
No matter how much flour i put (more than 300g) it didn't come together.
it just kept absorbing everything.
Also in the video he says he is using 2 pounds of potatoes, and on the written recipe he says 1 pound, so i'm pretty confused about that.
I think you also have to work it enough, people always emphasize to not over work it, but it does make the dough tougher so there has to be a medium somewhere...
@@Shroomunati me and my girlfriend were working that dough for about 15 mins, gradually adding flour with little to no change in the dough's texture.
Eventually shoved it as it is in the oven and made some sort of potato bread... It's actually not bad.
This is my first time on your channel. The way you explain with proper ammount of flour and humidity, time of year. Dude. This is how people should learn others how to cook = understand the all processes in kitchen. Keep going. :)
I just tried this recipe. Second time making these pillows and they turned out so much better!! Tip on not kneading these bad boys, roasting potatoes vs boiling and key to not using too much flour was very helpful. A friend of mine makes them and said water should be BOILING when putting gnocchi in. Can’t wait to make them again! I served with a homemade creamy tomato sauce. Your comments and knowledge was very, very helpful. Looking forward to trying other recipes on your site!
I just bought a ricer specifically for this purpose. Gnocchi is definitely my favourite “pasta” to make and eat. I really liked your video and found it interesting that you baked instead of boiled the potatoes.
My man with the metric measurements. V considerate 👏
Felt good to see the white captions again at 2:45! Personally I prefer them over the narration, feels more distinct. Awesome vid
Worth pointing out that many recipes involve boiling the potatoes, where baking them is preferred for keeping the potatoes drier--much better for making the dough, more of a delicate texture and less gummy.
Once again, an excellent video.
These are fantastic with a porcini mushroom sauce, briefly frying the gnocchi in butter to a slight golden brown edge before mixing into the mushroom sauce and finishing with some parm.
Would it not be okay to freeze the gnocchi that you're not using before cooking them, given that they'll thaw quickly and require very little cooking time?
Hey, my experience with freezing uncooked gnocchi is that it does not work at all. They become a mushy paste. It worked much better to cook them all and freeze some. You can then reheat those ones just by frying them in a pan!
I was wondering why baking potatoes for an hour if you can boil them in 20 minutes, so thanks for pointing this out :)
@AC At a restaurant I used to work we made and froze raw gnocchi, then cooked straight from the freezer when ordered. Instead of dropping in water though, we just used a saute pan with a little oil - 2 or 3 mins a side on medium heat to get some colour on them and cook through. I don't know how not using boiling water worked (apologies to any Italians as I feel this is not traditional) but they cooked perfectly and were delicious. The caramelising on the outside added another texture and flavour.
Another option to reduce the mushiness that can happen if you directly boil them is to boil them twice, once to defrost them (3 mins or so), let them sit on a plate in a single layer for a few minutes, and the boil them again until they start to float.
You can freeze them but you might want to use an air fry thaw/cooked after you spay them with oil.
Just made this recipe! Turned out really great - it is verrrrry soft though, personally I prefer something a little firmer, so next time I think I'll experiment adding a little extra flour with a minute or two of kneading. Thanks!
This is the best intro to pasta making recipe out there. Great job, buddy.
This is the best how to cook video I've ever seen. Incredibly descriptive. Subscribed. I love your style
Made these today! They were so fun to make and tasted AMAZING. ❤️ thank you!
you don’t see people be this passionate about food anymore. other food channels. ie. tasty, don’t show the whole process of flavour making. i absolutely love his vibe
I just tried for the first time this week-end after seeing your video, it was delicious! The best thing to do with simple ingredients during lockdown!
I will never thank you enough to respect Italian cousine. As italian I appreciate your work to try to make Americans understand how to make proper Italian dishes.
The only thing missing is pineapple.
@@springinfialta106 hahahaha
@@springinfialta106 Don't make the Italians rage lol. Hilarious
Wait? When did you start using plates? Is this real? Who are you?
Probably since people started taking the Coronavirus seriously
I think to contrast the color of the dish vs. the wooden board. Make sense?
@@zeeq94 And he got pretty good looking (simple) plates. Maybe a sponsorship?
@Daryl Castillo
You mean, morons?
@@anti-ethniccleansing465 Is it moronic to take COVID-19 seriously? Why is that?
Your channel is worth gold in these crazy times. We have pretty much switched to Italian cooking at home now.
I'm so gonna try this! I've been all into pasta making the last couple of weeks. Please do a recipe for sunday sauce!! I love your weekday sauce
Hands down to my new favorite YT channel
Yesss. I made gnocchi once and it came out great, but I can’t for the life of me remember what I did because I always mix recipes. I’m gonna for sure try this out.
I love gnocchi so going to have to try making them. Looks a calming process to do!
I copied this gnocchi for our dinner tonight. My family was impressed. It was so delicious! The only thing I could not copy was the way this guy skillfully stirred the gnocchi in the pan. Anyway, thanks a lot for posting this recipe!
You have a really great show thanks from locked down Seattle
Great technique. I like how you roasted the potatoes rather than boiling them which reduces the moisture and thus likely calls for less flour. I have also never seen anyone use a mouth cam! Very cool.
I would really like to see how to clean the cooking board to stay in such a great shape. Just water and some soap doesn't usually cut it
I'd scrub mine with salt, as for cleaning, and oil with coconut oil sometimes
Kuba Gajda I scrub mine with salt too!
You also need to treat the board every few weeks. I use mineral oil.
gnocchi hands down one of my favourite things to eat ever since I was a kid, glad to finally see a video!
I am so glad this happen to someone else as well - I thought I requested a bag of apples on one of my online grocery orders nope, I ordered a single apple.
I watched the video because to start with, he actually pronounced it right!
Oh man, these look so good. And that toss in the sauce...
If I may, the more appropriate title would be "Gnocchi al Pomodoro". "Di pomodoro" makes it sound as if the gnocchi itself is made with tomatoes. Awesome gnocchi regardless!
leave him be
Not gnocchi di pomodoro but gnocchi al pomodoro. 👍👍👍❤️🇮🇹
I really wish you had "Hate less. Cook more' on an apron in your merch. Definitely would buy. Love the content on the channel
Love your effort and kindness! Thank you 🙏🏻🙏🏻🙏🏻
Anyone else pretend their cooking goes as smoothly as these edits? Lol
This was fantastic! You are a pro and you made it seem easy. I hope it will be for me. Boy, I love gnocchi more than anything! Especially potato based.
This is legit my favorite page on youtube now
Thank you! Exactly how we make them in Argentina every 29 th of the month.👍🏻
Well aren't you a delightful and sensible human. That was so enjoyable and calming. Thank you.
I need a "ricer" to accomplish this task, apparently.
Baking the potatoes instead of boiling them makes it soo much easier to get the moisture out.
My 6 year old is in love with these. I’m going to have her help me and not tell her what it is- wait for her to figure it out herself 🤩 lol
Thank you for this video, helped a lot when i made mine! Especially with the baking method rather than boiling. I used plain flour though - will try tipo 00 flour next time.
Just made your Carbonera and it was better than any restaurant I've ever had! I'm a hero to my wife!
This was so beautifully shot - fantastic job!
Love how easy this is I’m going to try this out!
You should, they are very unique and umbelivably delicious!
@@Ranca666 Really? Mine were...unbelievable bland. Not sure what I did wrong. It just tasted like a ball of raw potato in sauce.
@@Urb4n0Ninj4 mine tasted like flour lmao not as easy as it looks
Woah I love this guy. Woah. Like so calming, so inspiring and just builds confidence in my home cooking. If you see this, Thank you!
You really deserve more views and subscribers. The quality of these vids r out of this world
Just made this. Maybe needed a tad more flour, but pretty good for a first run!
I’ve always thought gnocchi overrated... but then they’ve always been commercially made 😝 So today I tried your method and, ta-daa, a delicious meal... Sadly my kitchen batterie doesn’t run to a ricer, so contented myself with lots of chopping with the scraper. Worked for me!! So, thank you 👍😺
You've done a Great job explaining everything ! Best Video on UA-cam ! Thank you
First time im watching one of your videos and this is crazy! Your filming style is goals!! Love this recipe and love the you made this cooking video!!
Steve! I really liked the presentation on the cutting board 👌 don't change it!
I had no idea you were 2 minutes ago but you're making potato gnocchi you deserve it subscribed. Edit: your oven is great BTW.
Excellent recipe! However I need to make a low carb version. (Diabetics circumvent carbs when possible). so I will try subbing in riced cauliflower, finely chopped spinach, garlic, nutmeg, fage 0% sugar, and maybe a tablespoon of almond flour, in order to bypass the always popular potato. Will try a red sauce with Bumble Bee diced clams to boost protein gram count.
Bravissimo. Tanti saluti dall Italia. 👍
Amazing!!! I’m definitely trying this this week . Thank you 🙏🏻
I just discovered this guy and I am so happy with it, he is so cool and simple thanks for the great video ✨ 😋
I really enjoy sort sumup on the start of the video, thanks!
Great Video! Clear, step-by-step instructions, lot's of visuals! love it! also must add, love your hoody! need to get me one! :)
Man you got skills, greetings from italy.
If you don't have a nice and refined tomato sauce in your freezer, you could start a skillet with olive oil and chili flakes, and garlic, and once they start to sizzle a bit, add 2 diced tomatoes and some basil and let it reduce until it's a sauce consistency. It's not as refined, but this was the very first dish I learned besides ramen after I saw gnocchi for cheap at a store and remembered how much I loved them in a restaurant.
Another potato recipe you could try is potato salad but the Asian way! Steam potatoes, peel skin off, cube them up. Then spoon in mayonnaise, diced zucchini, diced hard boiled eggs, diced apples, boiled carrot cubes, chopped fresh parsley, flaky canned tuna (this is optional), then season with salt, pepper, slight honey drizzle. Mix them up and refrigerate overnight for tastier salad, you can even use it as a bread spread!
Thanks!
Can wait to make this. Got lots of potatoes :) thanks for sharing
Love this recipe!! What can I do if I want to make it early in the day before my guests arrive in the evening?
I am going to try this within the next couple of days, thank you once again
Sigh, excellent instructions but I still think I need to practice a few more times. Thanks!
Very nice thank you Take care
Great video. Making this tomorrow.
Well this is soothing as hell. All my anxiety has vanished ❤
This was so fun.
I made gnocchi ONCE. It was good.
This looks awesome- thanks chef!!
GOOD STUFF Stephen, thank you 🙏
I miss you eating in chopping board :(
Proud to be the 420th person to like this video.
mmmm ty
This looks like a good recipe...I like them with a little more structure, so I will try egg. You mentioned the whole egg, or maybe just the yolk...but what about just the white?? I have a ton of duck egg whites left over from curing the yolks. It seems like using whites instead of yolks might be the best of both worlds...giving a little more structure but still keeping it light.
Love that stuff! Yum!
Another great video. nice job bro
There is no thing Italian which is "dumpling"!!!!!!! 🤣
I also like the new style of plating on a plate 👍
Bravo Stefano
Italian Food Boss a gnocchi is a dumpling
Blue Pajama Gamers Thanks for commenting my friend! I don't know you at all but, after reading your comment, I can say one thing about you with a high degree of certainty: you're not Italian!!! 😃
Ciaoooooo 👋🏻
@@ItalianFoodBoss actually I am italian! and if you had a brain you'd know that by definition gnocchi is in fact, a dumpling.
@@ItalianFoodBoss it's ok, maybe one day you'll get something correct
@@ItalianFoodBoss here so your brain can understand, dump·ling
/ˈdəmpliNG/
Learn to pronounce
noun
a small savory ball of dough (usually made with suet) which may be boiled, fried, or baked in a casserole. aka gnocchi!
Going to make this today!
THANK YOU!!
Woop! Plates!
Just made this! So yummy, but will be trial and error as some fell apart, so more flour next time!
Great video.
Bravo!!!!!!!!!!!
6 lbs! Lol you should see Idaho where I live. I bought a 50 lb bag of humongous russets in September and used them all by January!
dang I started boiling mine before starting this video
fortunately I remembered that boiling and then baking is extra good
I have a kilo of russets that are about to sprout so this is perfect
Amazing! Thank you
I enjoy these video’s on many levels. For one they are not pretentious yet adhere to long held traditions.Secondly you are not a trained chef. I myself am not trained yet most think I am. Why? Because we both love and believe in food. Making great food does not take a whole lot of training, moreover it takes desire. Tonight my wife said to me “Why are you making Gnocchi. We have so much packaged inexpensive gnocchi. Why trouble yourself” I responded “because I will learn something that I did not know yesterday and I assure you it will be wonderful”. Well, my gnocchi were not the most beautiful pillows. My paws are not gentle when rolling out these small wonders. But they were as light and fluffy as cotton on the bush. I used 1/2 semolina flour and 1/2 “00” flour and it is worth buying both. I had made gnocchi some years ago and they were a bit heavy and dense. Not these. Try to adhere to not working the dough too much. Also there’s never too much flour on the cutting board. Thanks for such a simple and rewarding afternoon.