Ciao ragazzi, I'm Roberta from Pasta Evangelists and today we are making gnocchi. So the ingredient
guys we have red potatoes. I prefer to use the red quality potatoes because they contain less water.
Then we got eggs, salt and 00 flour but you can also use all-purpose flour. Let's start!
So guys let's start with the potatoes. We need to cook the potatoes first so make sure that
you don't break the skin which it will absorb more water. So I place the potatoes, we add the
room temperature water and we leave it to cook about 20-25 minutes but it all depends
how large are the potato. I will say probably don't go over 45 minutes as the skin will break
and the potato will absorb more water. So now the potatoes are ready we are going to clean and
remove the skin. As I say it's always better when the potato skin is not break so we have no water
absorbed and this is going to result in a better gnocchi.
Now that the potato are peeled and ready to make the gnocchi, we start to place the flour. You can
use a flat surface you can also grab a large plate which you can mix all the ingredients together.
I'm using the potato riser. If you don't have you can also just grab a fork and break each potatoes
but make sure that is nice and fluffy so the consistence of your gnocchi will be perfect.
So as you can see it's very nice and fluffy when you use a potato riser. Make sure that you clean
it every time you have finished with one potato and then you can go for more until you complete.
So fantastico now let's add one egg.
I leave a little bit of space
and then also I will add just a pinch of salt to give a taste and now we are ready to mix.
Don't be afraid; you can do with your hand and you mix all together until it's formed into a dough.
So now I have kneaded the dough for a few minutes. Make sure you don't over knead the dough for the
gnocchi - more time you touch the dough more flour you need to add it as it's getting very sticky and
if it does you can simply add just a little bit of flour around and you leave it on the table. Now
we can shape. So I will simply leave it on the table if you think it's
a little bit too hot and too dry in the room you can always add a tea cloth to cover the dough
otherwise it's otherwise it's very simple and very easy to get through the shape so you don't
need to worry too much. So I have shaped it in a kind of long snake and I will take let's say
I will start with a quarter of the dough and starting into rolling into nice and long snake.
It's I will say, it all depends how you prefer the gnocchi, if you wanna more larger gnocchi or
gnocchetti so smaller gnocchi so I will more or less leave the gnocchi about a centimetre thick
and now that I'm ready to simply cut it through. Now I have a pasta cutter or scraper which she
takes really a couple of seconds to getting through the shape. You can actually do just with a
knife you don't have to worry if you don't have a lot of tools around the kitchen and once you have
created your first gnocchi you leave it to rest on the table. You can also
add a little bit of extra flour just to don't get it all stuck together and you
can carry on. Let me show you as well in case you wanna speed with the process of
shape the gnocchi. So you can actually do all the snake first and once you roll it the first you can
go and do it with the second until you basically complete all the the dough. This is a very much
easy and quicker to cut the gnocchi through as we we are going to use both that we have just
created and both together I will just add a little bit of flour as I say to don't get the gnocchi to
stick stick together. But make sure that you don't add too much flour otherwise when you
cook the gnocchi you will taste the flour and you're going to simply cut it through.
So I'm going to shape the gnocchi with a tool which is called gnocchi board. I'm
going to take a little piece of gnocchi place on the board and drag it down.
Don't press too much otherwise the gnocchi will be stick to the board and if he does,
if you think it's a little bit too soft you simply have to add a little bit of flour
don't worry as long you add a dust of flour it's absolutely fine just remember for gnocchi
you don't want to add a lot of flour otherwise it will be just too dry when you're going to eat.
And you carry on shaping all the gnocchi then you leave on a wooden surface so they can dry and
let me tell you in case you don't have a gnocchi board you can simply grab a fork. That's how
nonna she will do in Italy. She will use the back of the fork and she will simply shape it
and you can literally see they are also really really cute so
you drag it down and you leave it to the board. So ragazzi gnocchi are ready. It's simply going to be
cooked on a hot boiling water easy to understand when they're ready about
couple of minutes they will start to float and then you can mix with your favourite sauce.
Now my suggestion of sauce today will be caprese called also sorrentina which is a nice
fresh tomato sauce and basil then once you have mixed together you put it in a tray you sprinkle
a lot of fresh mozzarella place in the oven until the mozzarella is nice and melted and buon
appetito! Don't forget to subscribe to the channel if you want to learn more about pasta and sauces.