Follow this gnocchi recipe to create perfect potato pasta from scratch with Giorgio Locatelli. You can print the ingredients and instructions from http://uktv.co.uk/food/recipe/aid/512898
Today I finally made the gnocchi but I altered the sauce a bit. I roasted a little bit of finely chopped garlic, powdered with flour, then added the cream, the blue cheese, a tny bit of nutmeg and a hand full coarsly chopped spinach. It was soooo good
@3riikuhhh You might not have cooked it long enough. Also, did you use 00 flour? (Don't know if that makes a difference to the taste but is apparently what you're supposed to use for pasta – always works for me)
@Aeshmauniversus your both wrong. On a history basis. Gnocchi are from from mi-east italy. They were first iontroduced during the roman empire era. Adding potatoes to the mix also came from mid-east italy
@3riikuhhh it should taste of potato, but slightly like a dumpling aswell. About 1/3rd flour to the amount of potato. So for example, 10oz (275g) of spud to 3 1/2oz (95g) flour, mix with a bit of egg & add whole one if needed, then just add a little more flour if it is too sticky! This recipe is just a rough example.
Great vid and recipe! Will try this weekend….many Americans say to use only an egg yolk…but I know Italians don't waste anything! Thanks for your post! I will let you know how the gnocchi work out (making them with gorg, wild mushroom and sage cream).
Can somebody tell me why my gnocchi dough came out so soft? This guy's gnocchi seem hard and manageable, mine were like mashed potatoes, very soft. I boiled the potatoes with the skin on so I don't think it's too much water. Any suggestions are welcome!
@snakeling22 Probably slightly too little flour. Or not cooked long enough. and make sure the water is rapidly boiling and well salted when they go in. They should be quite soft though, compared to shop bought
When I saw Gnocchi being made I saw it being piped and sliced to shape into boiling water 0 _o but it means that dough is almost a batter. Is that still Gnocchi 0_o or something else. Also I like to see a recipe classic style without potato.
I've used this recipe many times and it's amazing every time. I even got that potato grinder just for these gnocchi. It's also great with homemade basil pesto.
39 Comments
Because we all have a huge wheel of cheese in our homes.
gnocchi, my favorite food 🙂 this guy is very good.
@oemotionalo hHHAHA
Lol anyone who dislikes this video has serious issues with themself and the world…
Today I finally made the gnocchi but I altered the sauce a bit. I roasted a little bit of finely chopped garlic, powdered with flour, then added the cream, the blue cheese, a tny bit of nutmeg and a hand full coarsly chopped spinach. It was soooo good
Can anyone answer this? PLEASE! because this is he first time I made this is and is this suppose to taste like flour ? 🙁
@3riikuhhh You might not have cooked it long enough. Also, did you use 00 flour? (Don't know if that makes a difference to the taste but is apparently what you're supposed to use for pasta – always works for me)
if he really know´s how to cook why is he killing his knife´s ??
@CountryMaster16 because he doesnt care
@Aeshmauniversus your both wrong. On a history basis. Gnocchi are from from mi-east italy. They were first iontroduced during the roman empire era. Adding potatoes to the mix also came from mid-east italy
"1 eggs" i love it. your recipe looks awesome dude, just ordered my potato ricer as we speak.
@agh668 i think it helps the gnocchi absorb the sauce better!
@3riikuhhh it should taste of potato, but slightly like a dumpling aswell. About 1/3rd flour to the amount of potato. So for example, 10oz (275g) of spud to 3 1/2oz (95g) flour, mix with a bit of egg & add whole one if needed, then just add a little more flour if it is too sticky! This recipe is just a rough example.
"Just bang them together"
the guys is quite fun!
Great vid and recipe! Will try this weekend….many Americans say to use only an egg yolk…but I know Italians don't waste anything! Thanks for your post! I will let you know how the gnocchi work out (making them with gorg, wild mushroom and sage cream).
Wait…Potato Bite? Did he say Potato Bite? I haven't had too much experience with potatoes in my life, but I am fairly sure that they don't bite.
Can somebody tell me why my gnocchi dough came out so soft? This guy's gnocchi seem hard and manageable, mine were like mashed potatoes, very soft. I boiled the potatoes with the skin on so I don't think it's too much water. Any suggestions are welcome!
@snakeling22 Probably slightly too little flour. Or not cooked long enough. and make sure the water is rapidly boiling and well salted when they go in.
They should be quite soft though, compared to shop bought
@KateMondor Thanks for the tip!:)
When I saw Gnocchi being made I saw it being piped and sliced to shape into boiling water 0 _o but it means that dough is almost a batter. Is that still Gnocchi 0_o or something else. Also I like to see a recipe classic style without potato.
"And just..bang them together" LOL
didn't say which type of potato to use = fail
@AbstractMan23 In the full episode he suggests king edward or marris piper.
so 1 killo = 2.2#ish pot, and 400g powder= 14.25 oz
Induction hob, not electric.
Jum jum jum, this is so good. I didn't know you should boil them before freezing. I usualy freeze them fresh. TNX for the tip.
Cream, cheese, potato, egg and flour. LOVE IT!!
Haha,, I think that was his way of saying don't cut yourself
cheese!
WANTED 2C HOW THEY ATE IT !!! THATS THE MOST YUMMIEST PART !!!!
GorgOnzola idiots!
potatoe bite ahahhahahahah!!!!!! i love you giorgio u r too funny!! XD
Tie your hair back, it's a mess in the kitchen
it's really a pleasure to listen to him… he is the living Italy. I would like to meet him once
guys I tried this at the restaurant it's EPIC I need to do this at home
good on him, that looks bloody beautiful.
I've used this recipe many times and it's amazing every time. I even got that potato grinder just for these gnocchi. It's also great with homemade basil pesto.
'' gorgAnzola''… Yes italian recipe… Idiot