Gnocchi Savory and Sweet

[Music] so grand marvin is with us again you know we cook a lot together and today we're going to make some gnocchi gnocchi made with all of the products of the upper friuli spec prosciutto san daniele smok ricotta and salted ricotta so let's begin with the basic which is the gnocchi dough now to make the gnocchi dough you boil some potatoes you peel them you rice them and you make sure that they're spread out and that they cool completely the secret of making good gnocchi is that you let the potatoes cool you salt them and then we'll begin to make the gnocchi dough the eggs two eggs and the eggs bind the dough sort of ties it together again a little salt in the eggs okay so here that spread just out we put the flour roll up your sleeve grandma i better do that and this dough is not a dough that you really want to knead a lot put some flour grammar so i can not on my hands do you know this bring me a memory when i was a young lady i used to teach you to do that you was a small petite girl at five years old i used to take the stool to put you near me to do the gnocchi now i think it's the time that you can put the stool on me because i'm going low now you're still pretty up there grandma so grandma i want to show you how to make this long gnocchi now the long gnocchi is much like we do when we make regular gnocchi the ones that you know how you just make it a long cordon and you cut it long like that oh and then you just roll just one two three that's it now i know the ones that you're talking about let me see i can show you see if you remember it's the same thing you sort of roll the curdum you know this dough is very good work yeah it's nice so these are the dark gnocchis that you are talking about like this like that that's it and like that you better believe it is this what you're talking about sure sure i almost like that do you know why because the sauce go in the hole and yeah very juicy that's with the sauce if you have meat sauces or something but today i'm going to show you a completely different way of making the sauce and the gnocchi lungi other ones so you continue making the gnocchi lungi i want to show you this kind of and i'll make the sauce by the way ah grandma the water is boiling yeah can i have the pan of gnocchi yeah that's good perfect okay so i'll show you this gnocchi with one sauce and then i'll make you another sauce how's that well i will taste i think both yeah yeah and i know which one your favorite will be too oh yeah the first sauce will make just a little bit of butter and let me show you the first one i'm gonna make maybe with a little bit of prosciutto how does that sound sounds nice and maybe a little bit of ricotta salata and what i will need is a grater and i will show you the gnocchis are just coming to the top they'll have one boil and they'll be done to give it a little flavor i'll put a few sage leaves right in the butter you like sage leaves grandma right they ready smelly nice and just a little bit can you already smell the sage grandma aroma it's beautiful isn't it nice very tasty smell tasty okay let me fish them out right in the butter here [Music] okay i smell good as simple as that put them right in the plate and then something different on top of this to give it a little bit more complexity i will grate some ricotta salatan you especially love ricotta that's right after that you make cheese yeah after you make cheese ricotta is made from the whey and it's those white curds that almost look like cottage cheese but to preserve it added a little salt to it and squeezed out all the excess water and shaped like this you get ricotta salata and this is about three weeks old and you grate it like this on pastas it is just just delicious delicious delicious and then some prosciutto and san daniele in frioli makes some wonderful prosciutto you just drape it on top like that the prosciutto will melt into by the heat of the gnocchi yeah did you want to taste this a little bit gladly you mean you can feed me now i want to get it ready for you a little piece of everything thank you very much okay very kind okay let's go grandma can i have another pan of gnocchi's okay yeah all right you continue making them i will cut them first then i made grandma this time i'm gonna use another product and that's spec i need a little board to cut it because i'm going to use this as the sauce i'm going to cut it in little listrela in little pieces but i don't want to cook it too much you know speck is the same meat as prosciutto is the ham part but it is cut off the bone the best part on the back is cut off and this slab which is a long slab about this this long is then cured with salt and ultimately smoked and again i don't want to cook it too much because the flavor changes can you smell can you smell the smokiness that's right it's different and you don't need anything else i would put a little bit of fresh pepper once i serve it but nothing else just this let's taste it just like that but take a piece of of the of the of the spec itself yep really good what do you taste a little bit the salt a little bit of smoke a little bit something different than the prosciutto yes it's a different product it looks the same but it's it's strong smell nice grandma can i have that other tray of of gnocchi's right here okay all right [Music] while the gnocchi's are coming to a boil uh let me make the sauce and here i want brown butter because brown butter has a particular nutty flavor and that's what you want here okay and with that i'm gonna use smoked ricotta not smell this one um nice the gnocchi's we'll put them straight into the plate right here just like that we take the burnt butter just like that i call it burnt because i but it's brown butter just like that you pour it right on top just like that and then the magic ingredient of cinnamon and sugar no kidding that's my favorite i know i know and they mix that and they sprinkle it just like that over beautiful and then over this they grate the smoked ricotta do you know you bring me back 60 years yes in my life yes you mean you had this i have a different shape but with the same cinnamon and sugar okay why don't you taste and tell me does it taste like 60 years ago let me see delicious from the lowland of friuli from the prosciutto san daniele all the way up the stairway to sauris and to heaven the flavors of rioli

Channel: Lidia Bastianich

Views: 78,268

Rating: 4.8907986 out of 5

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Id: tN21ysDuQTk

Length: 9min 2sec (542 seconds)

Published: Fri Apr 30 2021