POTATO GNOCCHI That's PERFECTLY TENDER Every Time

potato gnocchi can be quite a challenge for a lot of cooks but I'm here to help let me walk you through the steps that I take to get soft pillowy gnocchi which include four golden rules that I always follow in making these magical little dumplings and at the end of the video I'll prepare a simple dish with them that you can cook for your friends and family the first step is actually my first golden rule and that's to bake your potatoes don't boil them flour and water can create gluten right so if you add additional moisture into your dough by boiling the potatoes you're gonna have to add more flour too and that's just going to create a greater opportunity for gluten formation so bake your potatoes and don't introduce additional water into your dough all right start by preheating your oven to 400 degrees Fahrenheit then poke each potato all over with a knife or fork this is gonna help some additional moisture escape each potato as they bake now place the potatoes directly on the middle rack instead of on a pan this is gonna eliminate that overcooked brown spot that can form on the bottom of each potato if you went the pan route you could also rest the potatoes on a bed of salt on a sheet pan and that'll have the same effect but I never do this because it just seems like a waste of salt just thought I'd provide another option for you because you know it's nice to have choices bake the potatoes for about an hour until they're totally cooked through the skin should be slightly crispy but the inside should be nice and tender after a minute or so of rest the skins will soften up too and the entire potato shouldn't resist if you give it a few gentle squeezes cut them in half lengthwise some more steam and moisture can escape and then let the potatoes rest for a few minutes to cool down enough so that you can handle them grab a large bowl and use a spoon to scoop out as much of the flesh from inside the potatoes as possible and for what it's worth I've determined that on average you get about a 62 to 65 percent yield by weight of usable cooked potato now use a potato ricer or the fine die on a food mill to rice the cooked potato some recipes suggest that passing the potatoes through a strainer or Tammy will work but I've tried that a few times and I think that it releases way too much starch from the potatoes and this can lead to terribly naoki so I would not suggest this option at all when done the end result should look like dry potato eat snow flakes and your final yield should give you just enough potato for this recipe with a little spare this brings us to golden rule number two so for every pound of cooked rice potato use three and three-quarter ounces of all-purpose flour and one egg now without a doubt you're gonna find conflicting information on the Internet I get it let's be honest there's a million yogi recipes out there some of them are fantastic some of them probably suck but this ratio consistently gives me soft pillow and yogi every single time and if you're one of those folks that insists that gnocchi be made without eggs I got you covered check out the recipe link above now spread the potato out onto your counter in an even layer then season it all over with a half teaspoon of fine sea salt and a dusting of some freshly ground nutmeg I had about a quarter cup of finely grated Parmesan cheese then grab the all-purpose flour and carefully sift or sprinkle it onto the potatoes finally drizzle the egg on top of everything now make sure the egg is whisked and at room temperature when you do it that'll make it a lot easier to pour okay golden rule number three use a bench scraper to mix the ingredients together if you don't have one I highly recommend you pick one up if that's not in the cards right now use something with a flat edge maybe a chef's knife or spatula just something that you can use to fold the ingredients together using this tool with this technique evenly incorporates the ingredients without overworking the dough which is super important when your coal is light pillowy gnocchi after a few minutes of folding ditch that scraper and use your hands to push the mixture around a bit knead the dough ever so slightly until a cohesive mass is formed this shouldn't take any more than 30 seconds to a minute tops and it's totally ok if you still see some streaks of egg yolk in the dough here and there golden rule number four once the dough is formed work quickly every minute that dough rests is another minute for the flour and the moisture in your dough to form gluten so I have a pot of boiling simmering water at the ready and start forming your little new this dough is slightly tacky so make sure to flour your work surface before you roll out any neo key now cut off a piece of dough and cover the rest with a damp cloth which will keep it from forming a skin using gentle pressure roll the smaller piece out into a rope about a half inch in diameter then cut it into three quarter inch size pieces definitely take note that the neo key will expand when you cook them so don't cut them much larger than this if anything you can always go just a hair smaller your gnocchi should be soft and tender to the touch and they should be fairly even textured all the way through the dough still seems too tacky just dust everything with a little bit more flour while you're creating your dumplings one trick to speed up the process is to roll out a bunch of lengths of dough then line them up side by side and cut neo key in bulk I can usually roll out and cut an entire batch in about five minutes using this method make sure all of the neo key have a thin dusting of flour on them then transfer the dumplings to a sheet pan that's been floured or lined with parchment paper or both like I've done here grab a sheet pan and proceed to your stove oh and make sure the neo key are all on a single layer are you gonna run the risk of them sticking to each other if you haven't seasoned the water yet do it now if you're wondering how much salt to add I typically use about two tablespoons of kosher salt per gallon of water working a few batches and add some of the neo key to the pot of simmering water now keep the water at a slow simmer and let the neo key cook for about a minute when they're done the gnocchi will float to the surface at this point you can strain them out and sauce than yoga you right away this is gonna give you the lightest and pillowy ha's texture but you know what I go a different route one that sacrifices just a smidge of texture for some toasty goodness when the gnocchi float to the surface strain them then place the dumplings on a sheet pan and refrigerate them until they're totally chilled add a knob of butter to a saute pan and place it over medium heat when the butter starts to sizzle add a portion of the neo key saute the neo key over medium to medium-high heat for two or three minutes shaking the pan occasionally just to make sure that the dumplings get toasty and lightly brown on most of their sides be very careful not to burn the butter here do that and you'll have to start all over now hit the pan with some Brown chicken stock add about 1/3 of a cup to start then grate some Parmesan cheese on top give the pan a quick swirl to incorporate the ingredients then mount the gnocchi with some additional butter cut the heat and starts swirling the pan again now this will melt the butter and emulsify everything together to form the sauce if it seems too tight you can always add a bit more chicken stock to loosen the sauce up a bit this is totally optional but I happen to have some white truffle oil hanging around so I'm gonna add a little drizzle check the seasoning and the consistency of the sauce then it's time to plate the sauce will tighten up the longer than Yogi's sit so you'll want to serve this dish as soon as you've cooked it that grab a bowl and start spooning the neo key into a pile finishing with any of the remaining sauce in the pan finish the neo key off with some additional Parmesan cheese and some freshly ground black pepper and there you have it light pillowy potato gnocchi made entirely from scratch in a simple preparation to boot like I said before give this neo key recipe a try I promise it'll work for you I really do and if you have questions about anything you know about the technique or the ingredients that I used the name of my first dog just hit me in the comments below I'll do my best to answer them for you thanks so much I'll catch you next time

Channel: Kitchen & Craft

Views: 48,426

Keywords: potato gnocchi, how to make gnocchi, homemade potato gnocchi recipe, potato gnocchi recipe, best gnocchi recipe, classic gnocchi recipe, potato gnocchi from scratch, potato gnocchi pasta, gnocchi di patate, gnocchi recipe, italian gnocchi recipe, easy gnocchi, best gnocchi, soft gnocchi, fluffy gnocchi, potato, gnocchi (dish), gnocchi sauce, homemade, how to, how to cook, how to make, kitchen, recipe, kitchen and craft, POTATO GNOCCHI That's PERFECTLY TENDER Every Time

Id: uiGGZpQ48YY

Length: 8min 17sec (497 seconds)

Published: Mon Jan 20 2020