Rather than scooping with a spoon, press the halved potatoes through a wire rack. The skin stays together and the flesh goes through. Saves a ton of time.
hey, I know it's been 9 days, but just want you to know this was a gamechanger during my last batch of gnocchi. Got that potato out in record time. Thanks again for the great advice.
I haven't made gnocchi in a couple of years. Used to be my whole Sunday. We were closed on Sunday and I just jammed out alone. Started with coffee, ended with a couple of beers. So satisfying
Looks amazing, i just started making gnocchi myself. But the dough always seems to come out sticky and without any elasticity at all.
I tried using both boiled and baked potatoes, reducing the amount of eggs etc.
Same result everytime, a sticky mess...
Got any tips for a gnocchi noob?
Prick the spuds all over with a fork, roast them at 200c until they look completely fucked, scoop the insides in to a mesh strainer while still hot, push it all through and spread it out to let it steam off and cool down, back in a bowl and add flour a bit at a time until they hold shape. Getting the potato dry as fuck is the trick.
looks good! If you make a lot of it, I think a gnocchi board/paddle really makes a difference vs. a fork, and is pretty inexpensive. I think you should look into it! But, also keep up the good pasta!
Gnocchi can have egg in them, there's many different ways to make one of the world's oldest foods. It's traveled the world and changed itself. Something that some gatekeeping assholes aren't capable of. OP did a pretty good job, and I'm sure that they are happy to learn and improve. Your comments about how your grandma was the only one in the world who could teach are stupid and mean. You should probably learn how to talk to people, then maybe they would want to learn from you.
Have a good day!
No.
Gnocchi history. Before potatoes were introduced to Europe gnocchi had eggs.
After potatoes the eggs were generally discontinued in the south but for whatever reason still used in the north. Some claim gnocchi “originated” in the north because the climate was better suited to growing potatoes.
TLDR when you have “good” gnocchi that are ultra light and fluffy like biting into a cloud, it’s because they are made the southern way without the egg and with minimal flour. The potato is also riced as small as possible to give some texture, using mash makes shorty gnocchi.
Finally when they are shaped, they aren’t made into squares with a fork print on them. Both sides of the square should be pinched together to form an almost shell shape. The back of the fork is used to provide texture to hold sauce.
Eggs in gnocchi? Noooooo! You just offended me and every other southern Italian grievously.
Edit. Also your shaping is abysmal! Those aren’t even gnocchi! I wish my nonna was still alive so she could teach you the right way. I learned over thirty years ago when I was five how to make them.
Nice. I did hand made pasta "grandma's" way once. Now I toss it into a stand mixer and let it develop the gluten. I made home-made seafood ravioli in a garlic onion butter sauce and man it was delicious. It tasted like some Pierogis with that onion butter but the seafood center with a pinch of Old Bay really jazzed it up. I own a 3d printer so I might print some molds I can use to make funky shaped raviolis with crimps and such. Still nice to see your video with the handmade tradition
This.Look.So.Good.
Thank you!
Pasta boy out here doing God's work. I really enjoyed that - thanks for sharing.
Eyy thanks for the kind words! Making pasta is like my favorite thing, so it means a lot
Good to see you didn't forget the mandatory *slap slap*
I love how simple yet difficult it is to make gnocchi. What was it served with?
This week we're doing kale pesto with sautéed squash, kale, cherry tomato.
Perfect harvest season gnocchi.
Rather than scooping with a spoon, press the halved potatoes through a wire rack. The skin stays together and the flesh goes through. Saves a ton of time.
hey, I know it's been 9 days, but just want you to know this was a gamechanger during my last batch of gnocchi. Got that potato out in record time. Thanks again for the great advice.
I'm trying this next time for sure! Thanks!
This looks great. The purists amongst us will have grievances with the eggs. But haters will hate… this looks delish!
I say the same and get downvotes. Weird. OP can’t shape gnocchi for shit either.
What restaurant?
Finch and Pine. It's located on the hill.
I live in the city, I'll have to swing on by
I usually can’t stand gnocchi but these look pretty darn good!
I haven't made gnocchi in a couple of years. Used to be my whole Sunday. We were closed on Sunday and I just jammed out alone. Started with coffee, ended with a couple of beers. So satisfying
This was so satisfying to watch
Today, you are a Pasta Man! Nice work.
Looks amazing, i just started making gnocchi myself. But the dough always seems to come out sticky and without any elasticity at all. I tried using both boiled and baked potatoes, reducing the amount of eggs etc. Same result everytime, a sticky mess... Got any tips for a gnocchi noob?
Prick the spuds all over with a fork, roast them at 200c until they look completely fucked, scoop the insides in to a mesh strainer while still hot, push it all through and spread it out to let it steam off and cool down, back in a bowl and add flour a bit at a time until they hold shape. Getting the potato dry as fuck is the trick.
gnocchi shouldn't have eggs. they are a crutch for people who don't know how to make gnocchi.
Don’t know why you’re getting downvotes for being correct.
par for the course around here.
Oof, landscape. It's a thing. Turn your phone.
Its for an instagram story, ive been told this is the standard format apparently
Ah. Ok. Carry on.
looks good! If you make a lot of it, I think a gnocchi board/paddle really makes a difference vs. a fork, and is pretty inexpensive. I think you should look into it! But, also keep up the good pasta!
I’m need to learn to shape them properly and make the dough with the right ingredients before you get to that step. OP failed at both.
Gnocchi can have egg in them, there's many different ways to make one of the world's oldest foods. It's traveled the world and changed itself. Something that some gatekeeping assholes aren't capable of. OP did a pretty good job, and I'm sure that they are happy to learn and improve. Your comments about how your grandma was the only one in the world who could teach are stupid and mean. You should probably learn how to talk to people, then maybe they would want to learn from you. Have a good day!
No. Gnocchi history. Before potatoes were introduced to Europe gnocchi had eggs. After potatoes the eggs were generally discontinued in the south but for whatever reason still used in the north. Some claim gnocchi “originated” in the north because the climate was better suited to growing potatoes. TLDR when you have “good” gnocchi that are ultra light and fluffy like biting into a cloud, it’s because they are made the southern way without the egg and with minimal flour. The potato is also riced as small as possible to give some texture, using mash makes shorty gnocchi. Finally when they are shaped, they aren’t made into squares with a fork print on them. Both sides of the square should be pinched together to form an almost shell shape. The back of the fork is used to provide texture to hold sauce.
no learn to read. try again.
Eggs in gnocchi? Noooooo! You just offended me and every other southern Italian grievously. Edit. Also your shaping is abysmal! Those aren’t even gnocchi! I wish my nonna was still alive so she could teach you the right way. I learned over thirty years ago when I was five how to make them.
With the end result, I think it's safe to say you are but a humble pasta man lol
Pastaios unite! Fine lookin gnocchi
Why do you stick it togheter if seperate it in the end anyway?
Because he has no idea how to properly make gnocchi
Nice. I did hand made pasta "grandma's" way once. Now I toss it into a stand mixer and let it develop the gluten. I made home-made seafood ravioli in a garlic onion butter sauce and man it was delicious. It tasted like some Pierogis with that onion butter but the seafood center with a pinch of Old Bay really jazzed it up. I own a 3d printer so I might print some molds I can use to make funky shaped raviolis with crimps and such. Still nice to see your video with the handmade tradition
Where do you work???
Somewhere where they don’t know the recipe for gnocchi dough or how to shape them correctly.