How to Make POTATO GNOCCHI Like an Italian Nonna
Potato gnocchi are a much loved pasta dish in my family, but no one makes them as good as my Nonna, the Gnocchi Queen! This potato gnocchi recipe has been perfected over the years and has been passed on to my family. With just potato, flour and one egg you can create the most incredible gnocchi pillows and it’s versatile too! Serve it with red sauce, cheese sauce or even seafood...options are endless but the core of the dish must first be perfected!
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How to Make Potato Gnocchi
For the Dough:
5-6 potatoes Nonna prefers yellow potatoes
300 grams Plain flour 11oz. plus more for kneading
1 egg
For the Sauce:
1 litre Tomato passata 4 cups
1/2 Carrot
1/2 Onion
Celery stalk
Basil
Salt as much as required
Pepper as much as required
Extra Virgin Olive Oil as much as required
Parmigiano Reggiano Cheese as much as desired
INSTRUCTIONS
To prepare the gnocchi:
Begin by peeling and washing your potatoes. Cut them into small chunks so they are easier to boil.
Once the water has started boiling, add the potatoes and cover. Allow it to boil for 10 minutes or until you can easily press the fork right through – don’t overcook them!
Add the potatoes to a potato ricer, bit by bit. You can also rice your potatoes with a fork, but this method takes longer.
Spread out the riced potato to allow it to cool down and break up any clumps.
Once cooled (but before it gets cold), bring all of the riced potatoes back together in a pile, and create an indent or well. Break your egg directly into the well, beat by hand, and mix with the riced potato.
Add flour to the mix and begin to combine it with the potato. Keep bringing the potato and flour mixture together and collect as much excess flour as possible. It may look crumbly, but if you keep working it, it can be worked in and will make the best dough.
Once the dough is formed and there are no sticky spots, and it is not overly soft, form a small “loaf” and cut. The inside should be soft like a doughnut but with no stickiness.
Use the cut portion of the dough to roll into a long, thin “snake”. Continue cutting the dough and rolling snakes until all the dough is used.
Bias cut the snakes at an angle to make the little pillows of gnocchi pasta.
Transfer the cut gnocchi onto a floured tray. The gnocchi can be frozen directly on the tray and transferred to a ziplock for easy storage (if desired).
To cook the gnocchi:
Boil your water and add rock salt then add fresh gnocchi to the pot.
Because it is fresh pasta, it may stick more. Use a wood fork to stir (gently) and prevent sticking.
Once the gnocchi rise, they’re ready – if you’re unsure or you prefer them a little harder, taste one!
Strain and drain well.
To prepare and cook the sauce:
Finely chop your carrot and onion and add them to a saucepan.
Add a generous amount of extra virgin olive oil to the pan.
Fry slowly and sauté for a few minutes then pour your tomato sauce into the saucepan.
Add a stalk of celery for an aromatic flavour.
Allow the sauce to heat and simmer for at least half an hour. When the oil comes to the top, it’s ready.
Remove from heat and add fresh basil. Always wait to add the basil. If you cook with the basil the whole time, it will disintegrate and add no flavour.
Add sauce to the bottom of a serving bowl before pouring strained gnocchi on top and covering with another layer of sauce and parmigiano cheese!
===============================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Potato Gnocchi
1:10 Ingredients for Potato Gnocchi
1:40 How to Peel and Cut Potatoes
2:24 How to Boil Potatoes for Gnocchi
3:53 How to Make Potato Gnocchi Dough
6:18 How to Shape the Gnocchi
9:00 How to Make the Sauce for Gnocchi
12:00 How to Cook Potato Gnocchi
12:44 How to Combine Gnocchi with the Sauce
14:29 How to Eat Potato Gnocchi, E ora si Mangia
===============================================
Easy Creamy Tuscan Gnocchi Recipe WOW!!
Full Recipe HERE!!!!
Creamy Tuscan Gnocchi @NaughtyFood
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Ingredients
For Tuscan Sauce
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 cup heavy cream or half & half
¼ cup of dry white wine (Optional)
1 cup chicken broth stock
2 cups of baby spinach
1 Full-size yellow or red onion diced
2 tablespoons minced garlic
1 cup sun-dried tomatoes
1 whole red bell pepper chopped into small cubes
1 tablespoon of Tomato puree paste
½ teaspoon black pepper
¾ cup of grated parmesan cheese
1 teaspoon salt (According to taste)
Tuscan Blend
1 tbsp of smoked paprika
2 tsps dry parsley
2 tsps dried basil
1 tsp oregano
1 tsp garlic powder
1 teaspoon onion powder
1 teaspoon thyme
Final Dish
Gnocchi 17.5 oz or 1.1 lb.
Preparation
1. Gnocchi Cooking Instructions: Take a medium size pot and fill it with up to 70% water.
2. Boil the water on a high flame.
3. Pour the Gnocchi directly from the bag into the boiling water and cook it for 2 mins.
3. Strain the water and place Gnocchi on the side.
4. Heat a large pan on low heat and add butter and olive oil.
5. Add garlic and cook it for a min. Then add red onions and red bell pepper. Sautee it for 2-3 mins.
6. The next step is to add all the spices listed under “Tuscan Blend”. Cook the spices for about a minute, then add the sun-dried tomatoes.
7. Add tomato pure paste and cook it for 30 secs.
8. Add the chicken broth and cooking wine. Once the broth is simmering, add heavy cream.
9. Let the sauce simmer for 3-4 minutes on high flame. Then add spinach and graded parmesan cheese.
10. Add the cooked Gnocchi and mix it into the sauce.
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#gnocchi #gnocchirecipe #gnocchidipatate
How To Make Gnocchi Dishes Two Delicious Ways
In this video we show you hot to make this classic potato pasta two different ways with Bravado Spice's Serrano & Basil and Creamy Herb & Jalapeño hot sauces!
Full recipe:
Link to Purchase Serrano & Basil Hot Sauce:
Link to Purchase Creamy Herb & Jalapeño Hot Sauce:
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SPICY BASIL GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Serrano
& Basil Hot Sauce
3 tbsp Oil
1/3 c Cream
2 tbsp Tomato Paste
1/2 lb Gnocchi, formed
1.5 c Onion
2 tbsp Salt
2 tsp Black pepper
6.5 c Water
Parmesan
Parsley (opt.)
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the preformed gnocchi and cook until tender. About 90
seconds. Drain and set aside, reserving a cup of pasta water.
3. In a skillet, heat 2 tbsp of oil over medium heat. Then sauté the
onions for a few minutes until translucent. Add the garlic and cook
until translucent. Remove from the skillet and set aside.
4. Add the gnocchi and the remaining salt. Brown the pasta a bit.
5. Add the tomato paste, 1/2 a cup of water, and the Bravado Spice
Serrano & Basil hot sauce, sautéed onions & garlic, cream, and
pasta water and mix until the tomato paste is fully incorporated.
6. Garnish with fresh shaved parmesan and chopped parsley or basil and serve.
CREAMY HERB GNOCCHI
INGREDIENTS
2 tbsp Minced garlic
3 tbsp Bravado Spice Creamy
Herb & Jalapeño Hot Sauce
3 tbsp Butter
1.5 c Cream
1/2 lb Gnocchi pasta (dry,
store bought is fine)
3 tbsp Salt
1 tbsp Black pepper
6 c Water
1/2 c Parmesan, shaved, plus
more for garnish
2 tbsp Chopped parsley
STEPS
1. Add 1.5 tbsp of salt to 6 cups of water in a pot and bring to a boil.
2. Add the dry gnocchi and cook until tender. About 90 seconds.
Drain and set aside, reserving 1/2 cup of pasta water.
3. In a skillet, heat the butter over medium heat. Then add 1.5 tbsp of
salt, black pepper and sauté the gnocchi until lightly browned.
4. Add the garlic and cook till translucent. Then add the Cream, pasta
water, and Bravado Spice Creamy Herb & Jalapeño Hot Sauce and
mix well.
5. When the mixture starts to heat up again, add the shaved parmesan
and parsley and stir till fully incorporated. Serve warm.
Gnocchi Pasta Recipe | How To Make Delicious Homemade Gnocchi Pasta | Chef Varun Inamdar
Gnocchi Pasta | Gnocchi Pasta Recipe | How to Make Delicious Gnocchi Pasta at Home | Italian Cuisine Gnocchi Pasta Recipe | Pasta Recipe at Home | Easy To Make Gnocchi Pasta Recipe at Home | Pasta Recipe | Gnocchi Recipe | Creamy Potato Gnocchi Pasta | How to Make Gnocchi | How to Make Homemade Gnocchi | Best Gnocchi Recipe | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Varun Inamdar
Ingredients:
500 gms Potatoes (baked & mashed)
50 gms All Purpose Flour
2½ gms Salt
12-15 gms Parmesan Cheese
Flour (for dusting)
Water (for boiling)
Butter
2 tbsp Butter
2 tbsp All Purpose Flour
2 cups Milk
Salt (as per taste)
Black Pepper (as per taste)
30 gms Parmesan Cheese
½ tsp Chili Flakes
2 tsp Oil
1 cup Button Mushrooms (sliced)
1 cup Spinach Leaves (chopped)
Salt (as per taste)
Black Pepper (as per taste)
Chili Flakes
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Simple Gnocchi Recipe
Hello lovely peoples of YouTubes. Today Gennaro is back in Jamie's Kitchen with one of his old apprentices - no not Jamie Oliver but Tobie Puttock, fellow Food Tuber...and they're gonna make Gnocchi!
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Creamy Gnocchi Soup #soup #recipe #cooking #cookingchannel #cookingvideo #cookingrecipes
This creamy gnocchi soup is going to be your new favorite recipe. I've posted the recipe in the caption here for you to enjoy and save. It's vegan and so nourishing!
This was a partnership I did on Instagram with Take Root Organics!
RECIPE (serves 4 to 6)
Ingredients
1 tbsp Olive Oil or Water
1 Yellow Onion (diced)
1 Carrot (diced)
3 Cloves Garlic (minced)
1 Zucchini (diced)
1/2 cup Sun Dried Tomatoes (diced)
2 tablespoons Take Root Organics™ Tomato Paste
14.5 oz can Take Root Organics™ Diced Tomatoes
1 tablespoon Dried Parsley
1 tablespoon Nutritional Yeast
6 cups Vegetable Broth
500g Potato Gnocchi
1 cup Cashew Cream, Coconut Milk, or Sunflower Seed Cream
2 cups Kale (chopped)
1/2 teaspoon Red Pepper Flakes to serve
Directions:
In a pot over medium heat, add the olive oil, onion, carrot, garlic, zucchini and sun dried tomatoes. Sauté until softened slightly, approximately 3 minutes.
Add two tablespoons of Take Root Organics™ Tomato Paste, along with the dried parsley and nutritional yeast. Stir until fragrant, approximately 2 minutes.
Add the vegetable broth and Take Roots Organics™ 14.5 oz can of Diced Tomatoes and cashew cream to the pot.
Bring to a boil, and then simmer for 10 minutes.
Safely pour in the gnocchi, and heaping handful kale. Stir, and simmer for an additional 5 minutes, until the gnocchi and cooked and the kale is wilted. Best enjoyed immediately. If meal prepping, add the gnocchi before you are ready to eat.