How to Make the Best Gnocchi | Serious Eats
We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way. We leave it up to you whether to add egg yolk or not-yolks make a dough that's easier to work with, but also firmer. Finally, we add just enough flour to make a cohesive dough, while being careful not to overwork it to the point of gumminess. The result is lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach.
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Our favorite potato ricer: amzn.to/2Lu5OSL
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Just wanted to leave a comment here saying that I really like that you guys have added voiceover to these short videos, rather than just being captions and music. It makes them a lot better when not totally focused on them, like having them on a second monitor or whatever. Great change!
Going to say that the method here is way easier than what I dealt with in culinary school. I love tips.
way easier than Julia Child's method too
He quedado impresionado con los videos de este canal, breves y al grano, explicando todo muy bien. Felicidades!
i just wanted to hear someone pronounce gnocchi
Its pronounced Nyoh-ki not nio-ki 😫🇮🇹
Me too...LOL!!!
@@lorettarikki Americans say it weird. We say it properly in the UK
@Ben Norton Or perhaps... Americans pronounce everything incorrectly...considering you speak...English
Great tips! I didn’t have potato ricer and grated mine, and they turned out beautifully!
it's my first time here, really it's an amazing, soothing and sophisticated video. Keep up the good work.
Such a relaxing voice... perfect for Desiderata recital.
Thank you so much for answering my question without being asked as to how egg to potatoes ratio
I need to make this! GR8T VIDEO 🤩
Let's make it.
Bravo!
Very delicious
Guess I should finally buy a ricer!
Who else is here from tiktok? I just wanted the pronunciation🤣
Bruh haha
LMAOOOO SAME
OMG same
I tried this. Insanely good. Especially with HOMEMADE tomato sauce. Do not use store bought.
Lookin forward 2 makin that gnocch 🇮🇹
At the end of video what kind of shredded cheese did you add to Gnocci?
Joanne Schumacher looks like fresh Parmesan
super
Going to the grocery store for Russets and sage!
Let's go
Yes Karen
Being a Karen is more behaviour-wise than how someone looks.
You are funny... very enjoyable.
Here's a pro tip for everyone, roast your potatoes on a bed of kosher salt, like quarter of an inch thick! Helps draw out moisture and makes for super light gnocchi!
Thanks for the tip! This helped a lot with mine.
I'm was in the middle of watching a tv series (Altered Carbon S2) and I don't know how/why I ended up here.
Mr Frodo!
@Serious Eats I'd love to make this but unfortunately I'm one of those weird gluten intolerant weaklings. Is there anything I should consider when picking or crafting a gluten free flour from scratch to make this recipe as good as it can be while still being gluten free? It would be great if you peeps could do a deep dive on the science and techniques required to replicate dishes for those of us who just suck as eating food the old way. There's so many dishes I miss out on or still eat that just are no where near as good without glutenous flour, but the health downsides just aren't worth the meals... like by a long shot. But I would love to try to make them the best they could be while still gluten free.
go for rice flour and keep the egg yolk
How much flour to 1kll potato's ?. I don't use egg
The rigagnocci is actually really useful. The grooves increase surface to which sauce can adhere better.
the grooves are useful, he said owning a special tool if you're not a pasta maker is a bit superfluous
Grew up making these by hand. We rolled then with fingers
You say you rolled them with your fingers How?
My gnocchi came out mushy when I boiled them why ? I used a whole eg g Baked the potatoes to avoid moisture. Added semolina flour to the plain flour. They weren't sticky they looked like the best I ever made. Yet when it came to the boil they didn't hold their shape the water went very cloudy.
So disappointed
This brings back nightmares of working with Marco at Craft
I quite like Hearth but definitely can imagine that dude being a tough boss. How does he compare to other chefs you've met?
This, with a pesto of datterini & parmigiano.
Do you need a potato ricer?
Ellie You can use a fork to rice it. I did before I had a ricer!
Do these freeze well? Or even refrigerate for a day or two?
Yes
@@thealize808 that's cool, do you know if they need to be partially cooked first?
Okey gnocci.
Brown butter sage with gnocchi? *Meryl Streep side eye* Groundbreaking.
1:37 “...soft and supple, just a little bit sticky.” Why did Christina Aguilera pop into my mind?
I made this and my gnocchi dissolved in my water 🥲
That's sad
rachel roth I spent hours preparing all for my gnocchi to dissolve at 11pm and I had work the next day so I just ate the sauce I made and slept hungry.
@@sanazjaan3080 oh pity you. I just tried making it last night for christmas and my gnocchi is good. The problem is my sauce, i put parsely and lots of parmesan on it but when i tasted it, it tastes bland. Then i put some salt, pepper, and more parmesan on it. My sister and i ended up sitting on the toilet for hours because of too much cheese.
rachel roth hhahahaaa!!! At least your gnocchi survived! I tried to make a spaghetti Bolognese type of sauce. The sauce was perfect but the gnocchi went for a swim and drown 😬 😭😭😂
@@sanazjaan3080 hahaha well in the end we are both miserable
Didn't you forget the salt? salting the water alone won't cut it.
by the way, you can also microwave potatoes and it'll work very well... Making gnocchi is such a nice activity to do with friends if you're planning a dinner party, or with kids for a family lunch. But overall, it's just super relaxing and extremely easy... I worked at a restaurant for two weeks last Summer (just because why not), and I almost immediately was trusted by the chef with making them on my own.
I do not trust that chef.
Very messy too Imagine getting kids involved you'll mashed potatoes everywhere
For a moment I thought he was Binging with Babish
Who else came from HowToBasic? :)
hello there
Total fail! 😂
Clean the flour off your workbench. Ok, now sprinkle your workbench with flour.
It seems you either need to get rid of any dough that's still sticking or need fresh four, or both
@@jonpaulpepen9470 both...
It's because there's moist potato residue that gets on the work surface during the kneading step, and it hardens quickly exposed to air...if you don't clean it up, you may get hard bits in your gnocchi. Cleaning, then re-flouring avoids this.
i just wanted to hear someone pronounce gnocchi