Brian Lagerstrom | Fluffy Crispy Gnocchi With Fresh Summer Tomato Sauce @BrianLagerstrom | Uploaded 2 years ago | Updated 4 hours ago
Roman gnocchi is a fluffy, cheesy, semolina gnocchi that's a perfect, comforting compliment to fresh summer tomatoes. Go to buyraycon.com/lagerstrom to get 15% off your Raycon purchase.
☕Like this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
KITCHEN AID MIXER: amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
RING MOLDS: amzn.to/3JJGZgY
--RECIPE--
ROMAN GNOCCHI
▪1200g/mL whole milk
▪115g/1 stick butter
▪12g or 2tsp salt
▪275g or 1 2/3c semolina flour
▪125g or 1 1/2c parmesan, grated
▪5 egg yolks
▪1/4tsp (less than 1g) nutmeg
Combine milk, butter, and salt in a large heavy-bottomed pot and bring to simmer over low heat. While whisking, add semolina flour. When semolina is thick and has absorbed all of the liquid, continue cooking for another 15 minutes over low heat, stirring every 5 minutes.
Off heat, stir in parm, egg yolks, and nutmeg. Spread doughy mixture evenly onto an oiled half sheet tray. Use a second sheet tray (oiled on bottom) to press down on the mixture to flatten and even it out. Refrigerate for 30 min.
Cut chilled gnocchi into squares or use a large ring mold to cut out circles.
Heat a nonstick saute pan over medium-high. Add squeeze of olive oil followed by gnocchi squares or rounds. Fry on each side for about 2 minutes or until golden and crisp.
--
FRESH TOMATO SAUCE
▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed
▪75g or 1/2c olive oil
▪150g or 1 medium onion, small diced
▪25g or about 5 cloves sliced garlic
▪25g or 2.5Tbsp calabrian chilis, chopped
▪Salt
▪20g or 1.5Tbsp tomato paste
Dice tomatoes.Strain off tomato water and reserve for later.
Preheat large heavy bottom pot over medium. Add olive oil, onions, garlic, chilis, and a large pinch of salt. Stir to combine. Reduce heat to low and gently fry for 15min. Add in tomatoes. If mixture is too dry, add a splash of the tomato water. Stir and bring to a simmer over medium and cook for 15 minutes until thickened. Add tomato paste, stir in and cook for another 5 minutes. Taste for seasoning and adjust with additional salt if needed.
#romangnocchi #gnocchi #gnocchiallaromana
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: epidemicsound.com/referral/ccpjb3
CHAPTERS
0:00 Intro
0:27 Mixing and setting the gnocchi dough
3:12 Fresh tomato sauce
6:42 Raycon everyday earbuds (ad)
7:49 Finishing the soffrito tomato sauce
8:44 Finishing the dish
10:49 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Roman gnocchi is a fluffy, cheesy, semolina gnocchi that's a perfect, comforting compliment to fresh summer tomatoes. Go to buyraycon.com/lagerstrom to get 15% off your Raycon purchase.
☕Like this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: instagram.com/brian_lagerstrom
🔪MY GEAR:
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
KITCHEN AID MIXER: amzn.to/33eQot4
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
RING MOLDS: amzn.to/3JJGZgY
--RECIPE--
ROMAN GNOCCHI
▪1200g/mL whole milk
▪115g/1 stick butter
▪12g or 2tsp salt
▪275g or 1 2/3c semolina flour
▪125g or 1 1/2c parmesan, grated
▪5 egg yolks
▪1/4tsp (less than 1g) nutmeg
Combine milk, butter, and salt in a large heavy-bottomed pot and bring to simmer over low heat. While whisking, add semolina flour. When semolina is thick and has absorbed all of the liquid, continue cooking for another 15 minutes over low heat, stirring every 5 minutes.
Off heat, stir in parm, egg yolks, and nutmeg. Spread doughy mixture evenly onto an oiled half sheet tray. Use a second sheet tray (oiled on bottom) to press down on the mixture to flatten and even it out. Refrigerate for 30 min.
Cut chilled gnocchi into squares or use a large ring mold to cut out circles.
Heat a nonstick saute pan over medium-high. Add squeeze of olive oil followed by gnocchi squares or rounds. Fry on each side for about 2 minutes or until golden and crisp.
--
FRESH TOMATO SAUCE
▪3lbs/5-8 med-lrg in-season tomatoes, cored and skin removed
▪75g or 1/2c olive oil
▪150g or 1 medium onion, small diced
▪25g or about 5 cloves sliced garlic
▪25g or 2.5Tbsp calabrian chilis, chopped
▪Salt
▪20g or 1.5Tbsp tomato paste
Dice tomatoes.Strain off tomato water and reserve for later.
Preheat large heavy bottom pot over medium. Add olive oil, onions, garlic, chilis, and a large pinch of salt. Stir to combine. Reduce heat to low and gently fry for 15min. Add in tomatoes. If mixture is too dry, add a splash of the tomato water. Stir and bring to a simmer over medium and cook for 15 minutes until thickened. Add tomato paste, stir in and cook for another 5 minutes. Taste for seasoning and adjust with additional salt if needed.
#romangnocchi #gnocchi #gnocchiallaromana
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: epidemicsound.com/referral/ccpjb3
CHAPTERS
0:00 Intro
0:27 Mixing and setting the gnocchi dough
3:12 Fresh tomato sauce
6:42 Raycon everyday earbuds (ad)
7:49 Finishing the soffrito tomato sauce
8:44 Finishing the dish
10:49 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
