HOW TO MAKE GNOCCHI | Italian Grandma Makes Gnocchi di Patate | Homemade Recipe
Gnocchi are a favourite for so many pasta lovers and when hand made by Nonna they are even more irresistible! Learn how to make these pillows of potato goodness Abruzzo- style with Nonna Igea teaching a few tricks on how to keep gnocchi light and fluffy.
These Gnocchi are different to the usual types of gnocchi you find in the restaurants and shops. In Abruzzo we call these types of gnocchi Surgit and they are originally from the city of Teramo. Gnocchi di patate.
Get the written recipe on my website:
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How to Make POTATO GNOCCHI
INGREDIENTS:
For the dough:
1kg/35,2 oz potatoes
300g/ 10,5 oz plain flour
1 egg
For the sauce:
EVOO
Carrot (chopped into small cubes)
Onion (chopped into small cubes)
Celery
Basil
Sea salt
Tomato
METHOD:
To start making Gnocchi peel the potatoes and boil them for about 10 minutes, until they are nice and soft
Vincenzo’s tip: This is the most important step in the recipe! Don’t over boil the potatoes or they won’t be the right consistency for gnocchi.
Once boiled, strain them and squash them through the potato masher.
Then spread the potatoes out slightly on the wooden board using a fork, so they can cool down.
Vincenzo’s tip: it is very important to make gnocchi when the potatoes are at room temperature, don’t make the mistake to make them when they’re still hot.
While the potatoes cool down it’s time to start making the sauce by putting a saucepan on the stove filled with a nice amount of EVOO.
Then put the carrot and onion previously cut into the pan too.
Once the carrot and onion are cooked, add the tomato with a couple of basil leaves, celery and sea salt and let it cook for about 30 minutes.
Now, while the tomato sauce is cooking, go back to the potatoes which have now cooled down, and make a well in the middle of them, before cracking an egg into it.
Start mixing the egg with the potatoes first, (using a fork or your hands) and then add the flour, just a small amount at a time, and mix it through by beginning to knead the dough.
Massage it as much as possible until you get the right consistency.
Vincenzo’s tip: Add extra flour if you feel that the dough is too soft – just not too much at a time!
Once you’re happy with the consistency, you should have been able to create the form of what looks like a large single gnocchi!
Cut a small portion of the potato gnocchi dough and, using the palms of your hands, roll it out, back and forth into a long coil.
Using a knife, start cutting the coil in small pieces, on a diagonal – this will give you Nonna’s shape!
As you roll out and cut your gnocchi, always leave the dough covered underneath a large bowl, so it doesn’t dry out.
The potato gnocchi should be put into a flat tray, covered with flour at the bottom so they don’t stick.
Add a sprinkle of flour to the top of the gnocchi once they are added into the tray.
Repeat steps 11- 15 until you finish using all of your dough.
Now it’s time to cook them! Bring about 5L of water to boil in a large pot and add a sprinkle of rock salt.
Gently drop the gnocchi in making sure not to stir them or you might squash them!
Once gnocchi have risen to the top, wait about 1 1/2 minutes and then strain them using a large colander.
Nonna Igea’s tip: If you are making a large batch, when they have all risen up, turn off the stove and add a glass (or two) of cold water, so that the gnocchi don’t become too soft before being strained!
#gnocchi #gnocchirecipe #howtomakegnocchi #potatognocchi #abruzzo #homemadegnocchi #nonnaigea #gnocchimaking
Simple Gnocchi Recipe
Hello lovely peoples of YouTubes. Today Gennaro is back in Jamie's Kitchen with one of his old apprentices - no not Jamie Oliver but Tobie Puttock, fellow Food Tuber...and they're gonna make Gnocchi!
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Creamy Gnocchi Soup #soup #recipe #cooking #cookingchannel #cookingvideo #cookingrecipes
This creamy gnocchi soup is going to be your new favorite recipe. I've posted the recipe in the caption here for you to enjoy and save. It's vegan and so nourishing!
This was a partnership I did on Instagram with Take Root Organics!
RECIPE (serves 4 to 6)
Ingredients
1 tbsp Olive Oil or Water
1 Yellow Onion (diced)
1 Carrot (diced)
3 Cloves Garlic (minced)
1 Zucchini (diced)
1/2 cup Sun Dried Tomatoes (diced)
2 tablespoons Take Root Organics™ Tomato Paste
14.5 oz can Take Root Organics™ Diced Tomatoes
1 tablespoon Dried Parsley
1 tablespoon Nutritional Yeast
6 cups Vegetable Broth
500g Potato Gnocchi
1 cup Cashew Cream, Coconut Milk, or Sunflower Seed Cream
2 cups Kale (chopped)
1/2 teaspoon Red Pepper Flakes to serve
Directions:
In a pot over medium heat, add the olive oil, onion, carrot, garlic, zucchini and sun dried tomatoes. Sauté until softened slightly, approximately 3 minutes.
Add two tablespoons of Take Root Organics™ Tomato Paste, along with the dried parsley and nutritional yeast. Stir until fragrant, approximately 2 minutes.
Add the vegetable broth and Take Roots Organics™ 14.5 oz can of Diced Tomatoes and cashew cream to the pot.
Bring to a boil, and then simmer for 10 minutes.
Safely pour in the gnocchi, and heaping handful kale. Stir, and simmer for an additional 5 minutes, until the gnocchi and cooked and the kale is wilted. Best enjoyed immediately. If meal prepping, add the gnocchi before you are ready to eat.
cauliflower gnocchi #recipe #vegan #plantbased #cooking #pasta
You would never guess this gnocchi recipe contains a hidden vegetable... CAULIFLOWER! The cauliflower acts as the perfect potato replacement in this delicious gnocchi recipe. Full step by step recipe and instructions can be found here:
Making a Years Worth of Gnocchi!
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Potato Gnocchi from Scratch
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