how to do gnocchi
TRANSCRIPT
Let’s Do GNOCCHI
Gnocchi are really age-old and they're made in all italian regions, in different shapes, sizes, ingredients and condiments. It is a simple yet difficult recipe, the risk is to made them too soft and therefore everyone get attached to the other, obtaining a single gnocco. The other risk is to crush them, you have to be very delicate with this recipe. This is our way:
ingredients for 4 hungry people:
500 gr flour (type 0)1,2 kg potatoes
tips: better if you have same sized potatoes
peel the potatoes and cut them in a half
put them in a saucepan. water cold and salt (1 teaspoon), bring to boil.in the meantime prepare a "volcano" of flour
once potatoes are soft and cooked,
strain them and mince with a food mill
ingredients are ready to be kneaded, just add a pinch of salt
work the dought quickly and shortly, until it'll be homogeneousit get too soft if you work it too long, and gnocchi risk to attach themselves
cut the dought in pieces, in the meantime boil the water
take one of the dought pieces and work it to create "tubes" with 2 cm of diameter
sprinkle some flour on them
cut the "tubes" in 3cm long pieces, you're creating the Gnocchi!
once you've cut all your "tubes", move delicately the gnocchi to avoid them to attach. put then them on a plate
repeat the steps until you've finished the dought
water is boiling, put salt in it (as you do for pasta) and push the gnocchi inside (without crush them)
they're ready when they float (quick cook 3-4 min)tip: turn them very delicately with the back of the wooden spoon
before (or during) the process, you'll have prepared a delicious tomato sauce (or ragu or mushrooms or fish or 4cheeses)
strain gnocchi with delicacy, be careful to do not crush them, and put them in the sauce, adding parmisan cheese
mix them, to have the sauce in everyone... they're delicious!
serve them with a good red wine and Buon Appetito!
Thanks for watchinghope you’ll enjoy your Gnocchi!
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