How to make Gnocchi.
Hello, and welcome to Videojug, we're at La Cucina Caldesi in London.
Renowned chef and Italian cookery book author Giancarlo Caldesi is going to show us how
to make fresh gnocchi.
Step one, to serve eight as a main course you will need one kilogram of potatoes, Giancarlo
recommends King Edwards, as they are neither too floury nor too waxy.
One egg, three hundred grams of double o flour, this is a very fine flour and therefore best
for gnocchi, but plain flour will also do.
Rock salt, pepper, a little olive oil.
Here's that list again.
You will also need the following utensils, a large saucepan, a passatutto, which is a
food mill, but if you don't have one a regular potato masher will do.
A flexible knife, a wooden spoon, a colander, a tea towel, a large tray or plate, a sieve
and a teaspoon.
Step two, boil the potatoes.
Place one kilogram of unpeeled potatoes into a large saucepan and add enough water to cover
them.
Place this on a high heat, add three teaspoons of rocksalt, then leave to boil.
Warning, don't put the potatoes into the pan once the water is boiling, this will cause
the skin to split and make the potatoes soggy.
When the potatoes are tender, after about twenty minutes of boiling, turn the heat off
and tip them into a colander to drain.
To protect your hands, use a tea towel to hold the potatoes as you peel away the skins
with the knife.
Pass the still hot potatoes through the passatutto.
Giancarlo prefers this method, as air gets trapped in the potatoes, making for a lighter
gnocchi.
If you don't have one, you can of course use a masher, but the end result won't be as good.
Step three, add the egg and flour, add two generous pinches of salt, and a pinch of pepper.
Crack the egg, and stir in quickly before the temperature of the potato cooks it.
Add two handfuls of the three hundred grams of double o flour, and mix until it is all
absorbed.
Step four, form a dough.
Turn the potato onto a wooden surface, and tip the rest of the flour on top.
Use your hands to mix it together, after a minute or two it will form into a dough.
Knead lightly.
When it reaches a pliable consistency, it's ready.
Step five, form the gnocchi.
Sprinkle the surface with flour, slice a fist sized piece from the dough ball, and roll
out into lengths that are about three centimetres thick.
Use a flexible knife to cut off two centimetre pieces.
Slice off another fist sized piece, and repeat until you have used all of the dough.
Work quickly, the dough should still be warm.
Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking
together.
Step six, cook.
Fill a large pan with water and add three teaspoons of rock salt.
Place over a high heat, put on the lid, and bring to the boil.
Tap the gnocchi from the tray into the boiling water.
This method will stop the boiling water from splashing your hands.
Give them a little stir and leave them to cook for about two minutes.
Handy hint, the cooked gnocchi can be stored in the fridge for two to three days.
It can also be frozen for up to three months.
Cook from frozen for six to seven minutes in boiling water.
When the gnocchi have all bobbed to the surface, they're ready.
Scoop them out with a sieve.
Shake off the water and transfer them to a tray.
Drizzle over a little oil and give the tray a shake.
Stir the gnocchi into a warm sauce of your choice.
Try Videojug, how to make a sausage and porcini sauce.
As a final touch, you can grate a little pecorino cheese over the top.
This dish works exceptionally well with a rose wine.
Done.