Stanley Tucci - How to make Gnocchi
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- Gnocchi has been one of our favourite lockdown dinners as it’s simple to make, uses few ingredients and everyone loves it! You can serve with pesto, marinara, fresh cherry tomatoes cooked in oil with garlic, or sage butter. Versatile and SO good. • 1.5 lbs/ 700g yellow fleshed potatoes, skin on
• Salt
• 1 large egg and egg yolk
• 2 teaspoons olive oil
• Approx. ¼ teaspoon of ground nutmeg
• ¾ to 1 cup / 100-125g of plain flour, as needed (00 flour if you have aka pasta flour as it’s extremely fine)
• 1 cup/ 85g finely grated parmesan cheese
• More flour for rolling, and semolina flour for dusting.
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** this should serve about 4/5 people however in the video I am cooking for twice this many! ⠀
- Place potatoes, skin-on, in a medium saucepan and cover with cold water. Season with salt and bring to a low boil.
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- Cook until the potatoes are extremely tender when pierced with a fork but not breaking apart.
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- Drain the potatoes and let cool slightly, then remove the skin by simply peeling it off. Easiest to do when the potatoes are still warm.
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- Mash the potatoes in a bowl with a fork/potato masher, or use a ricer if you are fancy. Try to work out any lumps.
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- Make a well in the centre and liberally sprinkle a tablespoon of salt over the potatoes. Distribute your cheese and ¾ cup of your flour around the edge of your well.
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- Mix your egg, oil, nutmeg and add to the well.
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- Using a fork start to gently incorporate your ingredients and then use your hands to bring together. Add more flour if needed to form a smooth dough.
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- Lightly flour a work surface, take a piece of dough (think the size of a small satsuma) and roll it out into a thin log, about half an inch thick. Cut into small pieces and place on a tray with either flour or ideally semolina flour. Coat by shaking the tray, this will stop them sticking. Keep going!
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- Once done ensure your tray is not over-crowded and each gnocchi is dusted with either flour or semolina.
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- You can cook straight away in boiling salted water. Or place in fridge.
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- When cooking the gnocchi will take only a minute to come to the top of the saucepan. Scoop off and add to a frying pan with your sauce.
Stanley Tucci : How to Make it
th-cam.com/play/PLv43YPKJ_6f0sd7IQINMRsw0c58zsEhMA.html
Love your humor and your wife’s background laughter.
That fork scratching in the bowl gives me the shivers 🤣🤣🤣
I love when my crush is cooking food that I love.
Listen buddy he’s married
Once I was in France and in a company's cantine, they served gnocchi... RAW. I didn't realise, had a mouthful and almost threw up all over. I was in shock for days.
I'm Italian and I make gnocchi all the time but never with parmigiano cheese and nutmeg....but I will try it next time,
I'm sure they are delicious. Thank you and keep on posting your recipes I enjoy watching and learning new recipes.
Ciao
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Make sure you use golden potatoes, not Idaho. Also from where I come from in Italy, using eggs is cheating a bit. Traditional gnocchi are made with potatoes, flour, and a pinch of salt. If you do this correctly, the gnocchi will be light and fluffy. Tucci’s recipe is a good alternative but would leave out the parmigiano cheese in the pasta mix. Best
Congradulations. You're a better Italian than Stanley Tucci.
@@CaptPoco Non capisco il tuo commento. Guarda che io sono di Bologna. Però questa non è una concorrenza di chi è più Italiano. Ho fatto solo un commento sulla ricetta dei gnocchi.
Using eggs is cheating a lot. :)
Thank you! The advice on the choice of potato was worrying me. I think I would do at least one beaten egg white to help my beginner attempt.
Another youtube expert heard from. 😀
Thank you for a great recipe and demonstration. Stay safe.
You stay safe by wearing a mask especially in crows but not in your kitchen with wifey.
Using a Potato Ricer makes them smooth and light.
Very good job! We would suggest to eat gnocchi in their most traditional and simple way: with butter and sage 🤤
Your “Cooking in Italy” series on CNN is fabulous! I had to watch “Big Night” again!
There should be a LOVE button He is so much fun to watch. Our new Julia. 🙂
I really appreciate.. you are very accurate.. so I tell you that the cheese is "parmigiano" (male) because "parmigiana" (feminine) is a recipe (with parmigiano) :-) ... greetings from Italy!!
I like the simplicity of these videos. Reminds me of David Lynch and his tutorial on quinoa...
The best receipt or gnocchi Thank You Stanley and your wife😋😋😋
I use to mix mine in a bowl like yours for years. The past year I put all the ingredients in my Kitchen Aid using the dough hook, and it makes the dough so much nicer and firmer with no lumps, and the gnocchi turns out better. Trust me.
interesting
I used to mix my Bohemian bread dumplings in a bowl for years too. Now I use the Kitchen Aid, put with the paddle, and I am much, much happier. Quality is great and my back and arms are not abused.
same!!❤
My Italian Great Auntie use to make this for the family Dog. The Dog always ate well.
I really enjoy his content ❤
I add gnocchi in my chicken soup instead of noodles.
It is so good.
He makes it look so simple! My gnocchi are rock hard. I will most certainly try his method.
Chef Tucci! Bravo! 🥔🥔🥔
That's a very nice kitchen.
Great video guys. I bought the gnocchi board awhile ago and haven't used it yet. It's nice to see how easy this was. My Auntie used to make them and raviolis when I was little. She would make all of her pastas, gnocchi for later...Kinda like a production line on her countertop. Now I'm old! 😆 Been awhile. Nice to see someone making them again.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Omgoodness, you cook like an Italian grandma....great job!
It’s not “parmigiana” (which is the dish with the eggplants) but “parmigiano”. I know it sounds annoying, but it makes a huge difference for an Italian.
esatto. Poi noce moscata negli gnocchi??
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
Gnocchi are much juicier when you just use eggyolk instead of whole eggs, because you need much more flowr which makes the gnocchi much less fluffy.
love stanley tucci and know he loves italian foods, his gnocchi looks simple to make
parmigiano in the mix is a bestemmia!
So Stanley, the way I learned to make gnocchi was with my lover standing behind me, arms wrapped around me, guiding my hands. NEVER forgot that lesson! Put a little love into it !
Just made these tonight...delicious!
His Searching For Italy series is fantastic. Sunday nights at 9 pm on CNN.
I am so glad I found your channel.
You're a TRUE CHEF.... Not measuring... LOOOOVE IT...!!
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Gnocchi is my favorite food to eat..My Italian grandmother always made it all by hand for me
I love your tutorials stanley
Love you Stanley and your wife too!
Keep on cooking, Stanley, it is fun!
I too was a blossoming home chef but my wife got mad. I relented because she rakes and mows the lawn among other things. Dream killer.
Like bolognese sauce, talk to 100 different grandmothers and you will get 100 variations on how to make gnocchi. Nonna always used russets, Mum always used russets, I always use russets. We always have used a potato ricer to break up the potatoes. We always favored a firmer gnoccho so we used more eggs. We always made way more than we could use in one sitting, freeing the rest for another day.
My favorite sauces: Either bolognese or butter and sage. A creamy Gorgonzola sauce would be a close third.
Indipendentemente da ciò, preparali, cuocili, condiscili, mangiali!
Butter and sage is my favourite,too, but I also love them with plain fresh tomato sauce. Especially in summer.
Ciao Stanley, sicuramente i tuoi gnocchi saranno buonissimi. Ma noi in Lombardia li facciamo semplicemente con patate, farina e un po' di sale. Il parmigiano lo mettiamo poi quando li condiamo col sugo magari di pelati e salsiccia. Comunque complimenti! Ciao Rita
Second one of these I have watched....you have sound problems. These are fun...more fun if I could hear Stanley.
He's like the cool older brother trying to teach us something while showing the mistakes he made when he was our age.
I love his humor.
I like the fact that you don't "indent" them. My mom use to do that, and I don't think it's necessary, as I have never done that either. It would take too much time, and not necessary.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
INDENT, that was the word I was trying to find. The indents trap sauce in them when you eat them. His little pillows causes the sauce to roll off. I'm not Italian but I know pasta making from 45 years ago and watching Italian pasta shows.
Buonissimi gli Gnocchi !! 😍🇮🇹🔝
Stanley is amazing!
Thank you Stanley & Felicity! (If you were making egg nog you would need brandy!)
"I'm going to make gnocchi with my wife."
"You're going to make nookie with your wife?"
"No, gnocchi. Well, that too."
Perfect job Stanley!
Love his quick wit! 😂
Un professionista. Bravissimo!
He left out the step of using the fork or a gnocchi board to put groves on the individual gnocchi. The groves are there so they can hold on to the sauce when you are eating them.
Home sweet home. There is always something to learn. Gnocco by boiled potatoes. J think J'll certainly do it as soon as possible. So J put seeds of potato under the earth, wait for her grewing and then, finally, J take up potato to boil it. Very clever, and nice and simple.
Love the high tech tools - a simple fork ☺️
Nothing Stanley Tucci does is boring!
So pleased to see this, I buying Gnocci, my kids eat it but for me it’s tasteless and soggy.
Ack, nails on a chalkboard. Other than that, great videos. I'm learning Italian cooking - TH-cam ranger - and making progress. I'll brave a timpano soon.
Our adoptive son in the UK!
Sacrée cuisine. Sacré cuisinier. Sacré acteur.
6:17 the flour-snap seals the deal!
I love these comments - so many Italian cucina purists out there! Actually it's super-helpful - I don't really trust an American-Italian to tell me how to cook Italian food (or any food come to think of it).
Gnocchi with butter and sage is delicious too
Love the Tucci
That's how my dad did it!
I would like to have the receipe for the zucchini and pasta dish you had on your recent CNN special by the way your newest CNN special is FABULOUS!!!!
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
The whole trick is to get potato-flour balance right, too much potato and gnocchi fall apart, to much flour and gnocchi are too chewy. 50-50 is approximately correct but it varies a lot depending on the type of potato. The mix is right when the dough is still sticky enough to stick to your fingers but not so sticky that you can not work with it, that's how you know.
Cmon Stanley. Stop making your wife peel the potatoes! But seriously, it looks wonderful.
Have never eaten this before, but plan on trying it after watching unmake it
very nice! I like to serve them with a lemon sauce too. Also gnuddi are great with a lemon sauce.
Lemon sauce can be just lemon juice, or juice with EVO, or add black peeper or nutmeg, or add parm'....
By the by... we’re living for -Finding Italy
I love how he didn’t gaf about the flour quantity 😂😂😂
Please Stanley, it’s parmigianO, not parmigianA. That cheese is masculine in italian
He's woke he doesn't care about the gender of Italian nouns. Pronouncing it in the masculine is just one more nod to the Patriarchy. Insert eye roll riiight here.
relax
@@somedaynow1128 your answer is silly because you ignore that the difference is important: Parmigiano is the cheese. Parmigiana is an eggplant-based dish
@@blasterx9877 it's silly, but it's also funny. And Italians shouldn't complain about wrong pronunciation. They create so funny misunderstandings themselves with sheet, beach, coke, deep...
@@blasterx9877 well said!!!
Never add eggs; it will make them heavy as lead. Don't add cheese either. Given all the times he's been to Italy you would think he would have asked people how to make them the best way. Red potatoes usually work the best; if not then the golden potatoes, not Idaho.
The best gnocchi are treated gently they should be like soft pillows, hence the name, do not overwork the dough gluten is your enemy here unlike pasta so use AP flour. Enjoy with my fav brown butter and sage dressing 🙂
#thevelvetloungelife says; best gnocch dish is mushroom with Gorgonzola cheese (spicy Italian sausage optional) yum❗❣️❣️❣️❣️
Love it 😊
Oh mamma mia Stanley ma che dici ?!? Parmigiana !!!!
Hello Tucci use your ands to make the gnocchi put yourself on a table or pastry board put flour Around it mash the potatoes make a hole in an egg a pinch of salt knead whit your hands. I speak little english, I hope you will understand. You are also wonderful in the Kitchen bye bye dal Roero Piemonte Italy
Hi Mr. Tucci....for the sauce i would suggest pork ribs and sausages......that is usual sauce we make in rome. Otherwise you can use blue cheese (gorgonzola). As for grated cheese make a mix of pecorino cheese and parmigiano. Good effort anyhhow.
Hello gorgeous☺.
This is my private account where I take out time to appreciate my fans worldwide and get to know them personally. I've seen quite a handful of your comment on my post and I just wanna go out of my way to appreciate you specially for been there for me. If you have any suggestion or idea feel free to tell me about it.
Looks easy!
Thanks for all the love and support. I am blown away by the love from ya'll. I know these are hard times but with love and faith we shall all see the light again 🥰❤️❤️. Love you 🤗
I was wondering if you had to have a ricer or not. Whew!
mio Dio ho i brividi... non mangerei mai una cosa simile
Mr Tucci could do a video on how to make toilet paper and I would watch it.
I totally agree!!
Great tutorial!!
Ma che gnocchi sono come al solito interpretazione americana. Gli gnocchi si fanno solo con patate farina e un po' di sale. Si può mettere un uovo ma dipende da che tipo di patate si usano. Ricetta antica.
Even easier is just bake the potatoes, then cut in half and scoop them out. No peeling required.
That’s a locksmith's favorite pasta : Gnocchi
More Stan can cook'
What apron is Stanley Tucci wearing in this video please?
Sale, parmigiano, olio... nell'impasto degli gnocchi??? Lascia perdere, non fa per te.
Stanley Gnocchi making Tucci
Bravissimo...prova a condirli alla "Sorrentina" pomodorini freschi mozzarella di bufala e basilico...squisiti!
I like you man .
Im gonna try this
does anyone know what that bell jar is used for? or where to purchase? thanks!!!
Parmigiano and nutmeg in gnocchi? Never heard of it!
You've put a ton of parmesan in there, do you really need more salt?
stanley tocchi
what happened to the volume half way through?? LOVED watching, btw. :)
can anyone link the bowl with the blue rim - perfect for dough work