Foodie Flicks: Homemade gnocchi
If you want to get into pasta making but don't want to pay for a machine or go through the effort of rolling it out by hand, there is an alternative: gnocchi.
In the above clip, Giorgio Locatelli whips up some rather tasty looking gnocchi from scratch. There's no bowl involved in this method -- just the old-school ring on the countertop with the egg in the middle. What's particularly interesting is his insistence on boiling the potatoes with the skin on -- not something you see with other gnocchi techniques out there.
He might have a tendency to lick his fingers and not wash them, but methinks the recipe will do just as well without that added touch.
Comments [1]
Related Headlines
Reader Comments (Page 1 of 1)
1this is great and just how my mom (who's italian) makes them! the idea to gnocci is that they are light and fluffy. some families(recipes) use an egg as well. although they don't end up tasting particularly BAD, the result is heavier and tougher gnocci.
sometimes the potatoes you use can be very starchy or sometimes you'll find that you have to add significantly more flour. this will also cause the gnocci to become dense and tougher to eat (the opposite of what they should be. My mom and aunt's trick and alternatice to extra flour is to use INSTANT POTATOES because they have the dry ingredient you need without adding the bulk. the gnocci turn out wonderfully every time.
for sweet potato gnocci which are so chic at the moment, just use sweet potato instead of yukon gold or whatever.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
