Stanley Tucci - How to make Gnocchi
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Published 2020-05-19
• Salt
• 1 large egg and egg yolk
• 2 teaspoons olive oil
• Approx. ¼ teaspoon of ground nutmeg
• ¾ to 1 cup / 100-125g of plain flour, as needed (00 flour if you have aka pasta flour as it’s extremely fine)
• 1 cup/ 85g finely grated parmesan cheese
• More flour for rolling, and semolina flour for dusting.
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** this should serve about 4/5 people however in the video I am cooking for twice this many! ⠀
- Place potatoes, skin-on, in a medium saucepan and cover with cold water. Season with salt and bring to a low boil.
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- Cook until the potatoes are extremely tender when pierced with a fork but not breaking apart.
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- Drain the potatoes and let cool slightly, then remove the skin by simply peeling it off. Easiest to do when the potatoes are still warm.
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- Mash the potatoes in a bowl with a fork/potato masher, or use a ricer if you are fancy. Try to work out any lumps.
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- Make a well in the centre and liberally sprinkle a tablespoon of salt over the potatoes. Distribute your cheese and ¾ cup of your flour around the edge of your well.
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- Mix your egg, oil, nutmeg and add to the well.
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- Using a fork start to gently incorporate your ingredients and then use your hands to bring together. Add more flour if needed to form a smooth dough.
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- Lightly flour a work surface, take a piece of dough (think the size of a small satsuma) and roll it out into a thin log, about half an inch thick. Cut into small pieces and place on a tray with either flour or ideally semolina flour. Coat by shaking the tray, this will stop them sticking. Keep going!
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- Once done ensure your tray is not over-crowded and each gnocchi is dusted with either flour or semolina.
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- You can cook straight away in boiling salted water. Or place in fridge.
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- When cooking the gnocchi will take only a minute to come to the top of the saucepan. Scoop off and add to a frying pan with your sauce.