An easy-to-make Italian delicacy: hand-made potato gnocchi that melts in your mouth.
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Thank you for all the advice, I am a prep cook at a very busy restaurant and one of our biggest sellers is a Braised short rib served over gnocchi. As a former student of Chef Tony, I greatly appreciate the work done on this website.
The video ends but doesn't show you how *specifically* to cook the gnocchi...bring the water to a boil first and then add like regular pasta? If this is correct, how long do you boil it for so you don't overcook them? Thank you! :)
I tried making to Gnocchi 3 times - and failed :(
The 4th time - i thought i failed again till a friend told me i should use an oven to warm to Gnocchi for few min - as the oven dries it more.
The results were fantastic !
I would like to hear your comment about using an Oven, do you recommend it ?
I guess im doing something wrong in the original process.
I tried this for the first time last night and they turned out great. I didn't have a ricer so I had to force the potatoes through my mesh strainer. It aerated them enough but was a bit of a pain, so I'll probably buy a ricer for next time.
This recipe could probably be a full-blown cooking school lesson. While I don't think that gnocchi are technically pasta, the process for making them is similar enough that it seems like a good stepping stone towards making fresh pasta. (without having to purchase much equipment)
The dough needs to rest after it has been kneaded to relax the gluten that has been developed. Resting will produce an end product that is tender. It might be helpful for you to watch the lessons in the Breads section in the Cooking School for more information on this subject.
You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it. Cheers!
As Kimberley mentioned in her comment above "You do not have to let the gnocchi rest for 4 hours. Once the dough rests for about 10 minutes, it can be cut, shaped and cooked. If you aren't ready to cook, the dough can sit for up to four hours prior to cooking it."
At the end of Step 2, it says let the dough rest for 5-10 minutes. In Step 3, we indicate that fresh gnocchi can sit at room temperature for 4-5 hours before cooking it. Cheers!
Tried this tonight but I couldn't find any of the recommended potatoes here in the uk so I had to make do with what I had (Vivaldi). Would like to think this was the main reason for it not turning out too well! The dough came together well and didnt stick to my hands so I assumed it had enough flour. Perhaps it didnt as it seemed extremely delicate when It came to shaping. Once cooked it was extremely slimey looking though I guess it did kind of taste vaguely like gnocchi but pretty horrible gnocchi!
Is there any other potato other than the 2 you mention. The 4 main varieties here are king edward, Marris piper, Desiree and marfona.
Sorry to hear this didn't go so well for you. Try to use a potato with a high starch content. There are 1000's of different types of potatoes. Perhaps Vivaldi's have a waxier texture. I did a quick search on the internet and found this potato site. It looks like King Edward potatoes would work well. They are more on the floury side of the scale than the waxy side. Don't give up! Making your own gnocchi is a real treat. Hope this helps! Cheers!
Tried again tonight with a more floury potato. It was a bit better (maybe 5/10)! The problem is they are still extremely slimey once cooked. What do you think is the main cause of this? The only difference between the video and mine, that I noticed, was that my dough came together much quicker ie the rice shape of the riced potato disappeared very quickly.
Does this mean I didn't add enough flour? Would this be the cause of the sliminess? Or is it still that the potato is not right?