To view the next video in this series click: http://www.monkeysee.com/play/4630 Chef Claudio Zorloni from Il Fornaio shows you how to make gnocchi, the perfect Italian comfort food.
This is my go to recipe, excellent. The amount of flour will vary greatly. Don't overcook the potatoes! See the other videos from the chef. Choose smaller russets so they will all cook at the same time, about 20 to 25 min. And salt the boiling water.
Start of with about 900g of russet potatoes and add between 250 to 300g of bread flour (more protein), but start off with same amount if you are using type AP or 00. Try substituting about 30g of whole wheat flour as well, for added texture and taste.
Then add the egg, nutmeg, pepper, salt, cheese and whatever else at this point (but no more liquids). When it comes together, and does not feel potato mushy, you have enough flour. Dont over do it on the flour.
After cutting and shaping, put them on a "lightly" floured cotton trowel – don't keep them on the towel for too long or they will absorb humidity and the dusting flour. Cook for about 2 min, or until they rise. You'll have to batch cook them for this amount so when they are cooked cover them with sauce so they don't stick together. This will be good for about 4-6 people, I think, although my late grandfather could eat them all!
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This is my go to recipe, excellent. The amount of flour will vary greatly. Don't overcook the potatoes! See the other videos from the chef. Choose smaller russets so they will all cook at the same time, about 20 to 25 min. And salt the boiling water.
Start of with about 900g of russet potatoes and add between 250 to 300g of bread flour (more protein), but start off with same amount if you are using type AP or 00. Try substituting about 30g of whole wheat flour as well, for added texture and taste.
Then add the egg, nutmeg, pepper, salt, cheese and whatever else at this point (but no more liquids). When it comes together, and does not feel potato mushy, you have enough flour. Dont over do it on the flour.
After cutting and shaping, put them on a "lightly" floured cotton trowel – don't keep them on the towel for too long or they will absorb humidity and the dusting flour. Cook for about 2 min, or until they rise. You'll have to batch cook them for this amount so when they are cooked cover them with sauce so they don't stick together. This will be good for about 4-6 people, I think, although my late grandfather could eat them all!