Uploaded November 2015 | Updated September 2026, 1 hour ago
Learn how to make this wonderful and easy eggless gnocchi recipe. Gnocchi are Italian potato dumplings that are simple to prepare and make the perfect vehicle for a variety of sauces.
The biggest hurdle is achieving the proper texture. Gluten formation is the main culprit to gummy gnocchi. The two most important things to remember when making these delicious dumplings are to (1) remove as much moisture as possible from the potatoes as they cook and (2) do not over knead the gnocchi dough. Gluten formation requires both water and agitation.
Poking holes in each potato, cutting them open once they've been baked and chilling the riced potato help to reduce moisture. When kneading the dough work slowly and very gently. As soon as the ingredients are completely combined stop kneading. Paying particular attention during the steps above will move you down the road toward perfect, pillowy gnocchi.
If you have any question regarding this video please leave them in the comments section below. I'll answer them promptly. Thanks so much!
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SIMPLE POTATO GNOCCHI
(serves 2 to 4)
Russet Potatoes - 907g or 2 lbs
00 Flour (or all-purpose) 99g, 3.5 oz. (or 1/2 cup + 1 tbsp)
Parmesan 28g, 1 oz. (or 1/4 cup)
Sea Salt 1/2 tsp
Nutmeg about 1/4 tsp
Fresh Sage 1 tbsp
Garlic 1 tbsp
Aleppo Pepper (or crushed red chile) to taste
#gnocchi
#kitchenandcraft
#Italianfood
#fromscratch
#potatognocchi
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Learn how to make this wonderful and easy eggless gnocchi recipe. Gnocchi are Italian potato dumplings that are simple to prepare and make the perfect vehicle for a variety of sauces.
The biggest hurdle is achieving the proper texture. Gluten formation is the main culprit to gummy gnocchi. The two most important things to remember when making these delicious dumplings are to (1) remove as much moisture as possible from the potatoes as they cook and (2) do not over knead the gnocchi dough. Gluten formation requires both water and agitation.
Poking holes in each potato, cutting them open once they've been baked and chilling the riced potato help to reduce moisture. When kneading the dough work slowly and very gently. As soon as the ingredients are completely combined stop kneading. Paying particular attention during the steps above will move you down the road toward perfect, pillowy gnocchi.
If you have any question regarding this video please leave them in the comments section below. I'll answer them promptly. Thanks so much!
SUBSCRIBE: goo.gl/aZdezx
SIMPLE POTATO GNOCCHI
(serves 2 to 4)
Russet Potatoes - 907g or 2 lbs
00 Flour (or all-purpose) 99g, 3.5 oz. (or 1/2 cup + 1 tbsp)
Parmesan 28g, 1 oz. (or 1/4 cup)
Sea Salt 1/2 tsp
Nutmeg about 1/4 tsp
Fresh Sage 1 tbsp
Garlic 1 tbsp
Aleppo Pepper (or crushed red chile) to taste
#gnocchi
#kitchenandcraft
#Italianfood
#fromscratch
#potatognocchi
TIP JARS
BTC - 344o7PgkuMDFQU8P6dLw9UYorpAhHWaawn
ETH - 0xd955827A5B1f3fDEa18dA8dA196F830590F281eE
LTC - LWq4uMk76kRJiJMgr1fk8FQVjYDPAxrJHi
