The Technique for Light and Pillowy Gnocchi- Kitchen Conundrums with Thomas Joseph
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- เผยแพร่เมื่อ 28 ส.ค. 2017
- Thomas Joseph shows you a foolproof method for making light, pillowy, and delectable gnocchi at home.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
/ everydayfoodvideos - แนวปฏิบัติและการใช้ชีวิต
this is what i'm really looking for when it comes to cooking! breaking down the techniques and the purposes of each step. Thank you so much for this video topic!!
He is my favourite Chef . Good job Thomas
I like detailed videos like these, where the cook explains why things are done or has to be done a certain way. I’ve never been to a culinary school but i imagine that to be quite like so. I only learn how to cook at 31 years old which was 5years ago through youtube. I baked cake, made bread from scratch, made pasta and ravioli all from scratch, and though i made the roman gnocchi already, ive been dreading to make this more common one as i know it can be very intimidating. So i really appreciate it when a cook-youtuber takes her/his time in explaining the technicalities of it.
Good on you for learning to cook and going for it! Looks like you're enjoying it 😊
You explain it with some good amount of science so that's amazing and makes this the most reliable recipe!! x
Love your videos. So concise and clear. Thank you
Thanks Thomas- awesome recipe- i will have to try! Blessings!!
Thank you so much. I am going to try them for sure. Love from Algiers, Algeria
excellent video Thomas. great job.
Love these videos !!! Please keep em coming
If you place your knife just underneath the skin of the potato, hold it in place on your knife with your thumb and them pull the skin back towards you, you'll have a much easier time peeling it. The skin just lifts off in flakes and you get to keep most of those lovely nutrients that live just under the skin 😊
😉
Also a lot less of wastage..
Thank You. Very informative.
Thank you so much! I will give this a try.
I'm obsessed with your kitchen conundrum videos! They're super informational and helpful!
Love these! Keep `em coming please!
thank u! this is just perfect. .. u practically answered all my questions :)
Very informative & educational, thank you
jst super great explaining!! 🙏🏻🙏🏻👍👍🏻
pls do more such videos
Thank you! I'll try those!
Adding the gnocchi to hot butter in the pan will add amazing texture and flavor. Aside from that missed step, great recipe and instruction.... but that quick browning sautee does make a huge difference. Give it a try if you haven't! So gooood.
Always amazing
This is the most luscious potato gnocchi I have ever made. The brown butter/sage makes it delectable. Thank you so much for the video. I'm so inspired again to make gnocchi. And believe readers, and fellow chefs, this is the easiest and fastest process once your potatoes are steamed. I steamed mine in the Ninja Foodie or an instant pot could be used. Again, thanks Thomas.
Thanks for sharing etc
Lovely !!
Looks so delicious
Looks very delicious
please make more of these!!!!!!!!! i need more thomas joseph!!!!!!!
Excellent, I never knew how to make gnocchi.
I would recomend putting these in a pan after the boiling process ^^
So are we not going to talk about the flour smiley face on that second gnocchi at 6:45 ?!
OMG XD
Anthony Torres
No.
Anthony Torres jjjjhkhnhbuhjhhghhhijg8897iybunijijhj
🔜7
Asking the REAL questions, Anthony Torres!
it looked like doodoo... you saw how quickly he went back to the board.
Starting to regret my low carb diet, great recipe!
Didn't know what's in gnocchi, how to make it, or how to even pronounce it before this video, so thanks!
Very good video 👍
Learning how to make quality gnocchi is a life goal of mine.
We using parsley or Dry mint thanks always for it and always good job chef
Looks yum as always!!! The rolling method reminds me of a Chinese dish I always eat!!! Just we just don't have ridges on them ❤️😜
Thomas always nvr fails to present his recipes & tips marvellously! I follow kitchen conundrum everyday food coz if him😉 Interesting recipe, never heard abt gnocchi b4.
Shop bought gnocchi is too firm and quite unpleasant to eat, so I hope you gave making it a try.
I don't have those fancy tools....but I enjoyed watching you make them & you're amazing for not covering yourself in flour! As I would have done. Nice apron too...😄
those are they nicest I have ever seen
Good recipe, but my gosh that's a BIG Gnocchi. My Italian mother would be aghast at the size of that thing. No matter how "light" you make the Gnocchi they are still potato based so a little goes a long way.
Agree way too big . I add parm cheese to potatoe to add flavor and my local restaurant adds ricotta cheese to potato to keep lite! Easy don’t be nervous to make
genius
Cook the potatoes in the microwave. Zero introduced water. Save yourself 20 minutes. Also, fry your gnocchi in flavored oils after boiling using a nonstick pan. Get it a little brown. You're welcome.
If you don't have a "ricer" like that, the fine side of a box grater will do just fine as well.
Sebastian Graus I was going to ask! Thanks
Sebastian Graus thanks babe
Sebastian Graus #barefootcontessa realness
This is a really great tip.
Thanks for the Tip As I do not have a Ricer to use etc.
Wow! Thank you so much! Will definitely try it around holidays. Question though: do we change the flour-to-potato ratio for sweet potato gnocchi?
OMG!! I want to play with you in the kitchen! no one I cook with talks like this. I'm drooling. Forgettabout the smell..the TEXTURE in your mouth of potato gnocci is amaaazing.
I taught this same way to my children!! :( and used all those same words..moisture yada yada..I hope they were listening. Thank you for making this video, Thomas
Folks...don't click on above link. I suspect it's spam, didn't open it, and reported it.
Gnocchi with sage butter sauce yummy the only way I will eat them and when my uncle makes them they are the best I love my italian food and love being italian
I am very curious about spices, so how do I go about understanding spices and making my own spice blends? Could you make a video on this? Thanks! #kitchenconundrums
the idea of browning the butter and not add the gnocchi to crisp up makes me uncomfortable
pwntmatch that is one way to cook them, but then the gnocchi wouldn't be as tender and soft, like it's meant to be.
American palate
@@jmbkpo it must suck to have it 😂
If you do use butter to brown, do you still boil the gnocchi or just cook it in the butter?
@@jacobrubel553 boil first,,then add the butter
I am also trying Dom DiLouise's Recipe using Fresh Riccotta instead of Potatoes for a lighter Type Gnogghi etc
Hi thanks for your informative video , im looking at producing gnocchi in a commercial volume , is there a machine that will peel the russets ? doing buy hand is very time and labour intensive
can you do the science behind cream cheese frosting/ icing/ glaze???
Hi baby. Thanks for the recipe! 😘
Weather is changing. Can you do posole? Either green or red posole 😋
We like deep fried njoki
We shape it thinnier and cut longer.
Serve with heavy cream or cheese or yogurt
Njam njam
We'll try your's receipe, now♥
Great tips! I made sweet potato gnocchi last night. I wanted it to be more pillowy in texture. I’m going to follow your technique. I noticed no cheese inside the dough? Will the cheese make it more firm? I used ricotta and Parmesan in mine.
when buying a gnochi board, buy two so you can have your kids or whoever help roll them. I need to buy an extra one, so much nicer than using a fork.
Thank you for the method. First time I made them my dough was so beautiful and then i kept kneading it and it got wetter, so I added more flour and kneaded and it got wetter, and then ..... well it was a mess! But I still tried again. It really is a method technique
haha....I had to buy two boards so that both my kids could help shape the gnocchi - a fork (not its back though) would do for me, but the board is more fun for them :)
Demystify Omurice!!!!! The Japanese omelette with rice!!!
Hiral Chauhan
It's just adding ketchup to fried rice then make a thin egg crepe and cover it over the rice.
Is it my imagination or does he keep salivating while talking about and handling the food😄
Evelyn Fernandes Gadani now i cant unsee that
Yeah!!! Me too!
Wonderful video. I always learn so much from you! Thank you Thomas!
ali bawa will do! Thank you!
ali bawa will do! Thank you!
I prefer pesto with Gnocchi. Brown butter with sage is nice, love the nutty flavor, but I love the kick of the pesto.
This is the first time I've seen an ASMR cooking video.
Thomas, you can also microwave the potatoes... it's faster and makes less moist
Deborah Melo really?
Yes, just make sure to skin the potatoes and cut them up into small 1-2 inch pieces, or keep them whole but poke holes into the potato when microwaving. If you don't you'll end up with exploding potatoes in your microwave.
Chibiandy1398 I've never poked holes in mine and they've never exploded....
YEAH! I poke them, cover with plastic wrap and microwave until they are soft (around 7 min, depends on the size). When it is warm to touch, peel and mach it. Only add the flour when it is completely COOL! I use this method with yellow potatoes, which have more water them the ones he uses on the video coz I cant find it in my country. =)
That's not a thing. Potatoes will not absorb electricity in the microwave.
Can we freeze these? How would you cook after freezing?
I don’t care where someone is from it’s a sin to call them gnowkee ! It’s not hard to pronounce gnocchi as gnock-ii...otherwise he does a good job :)
Can you store the gnocchi dough for future dinners ? Maybe days ahead?
can you use a traditional potato masher?
One of the benefits of a pato ricer is that you do not need to peel the potato. It separates the skins from the interior. At least that what the ones I've ever used does.
Gnocchi are a bit large but different regions vary in size and shape. My nonna's region they roll the dough about 1cm thick and cut it about 2cm long at an angle. My nonno's region it's as you shaped it but a little smaller.
How long do these keep? Can I freeze them or sth?
Whats better? Gnocci with flower (like pasta) or potato?
According to one of the chefs who has been cooking this for generations in Romes you should cook the potatoes BEFORE you put it through the ricers. He said it makes all the difference.
Quite similar to the way my nonna makes them ... Excepted she doesn't use any measurments, which makes it really hard to replicate !
while lack of measurements makes things harder to replicate, i actually think that's one of the great things about homemade recipes, cuz it makes them more unique/special, and also adds to the experimental process of home cooking
and instead of relying on exact measurements of recipes, you learn to get a feel for what works, what doesn't, what is a good amount for individual taste preference, etc
Does anyone know what the equivalent of a Russet potato is in Australia? The potato size/shape/colour doesn't look familiar to any varieties we can get here
#KitchenConundrums - Hi, would love to see how to make a perfect pita bread
If you're trying to get the least amount of moisture into your potatos, wouldn't baking them be slightly better?
Conrad Gonzalez I think baking it also helps
Baking will work, but you'll lose more of the potato: you'll have to scoop it out, leaving behind potato with the baked potato skin.
Bake them would dry em out, so i think it would be better if you pan seared the gnocchi after you boiled it, it would reduce the excess moisture, and give a bit more texture on it
Conrad Gonzalez if you cover each potato with aluminum foil and bake them that should work too
Woops...I dont let foil touch my foods. Not even a potato, without putting parchment around the potato first....Heard too many things about aluminum and Alzheimer's....
Could I use the same technique to make sweet potato gnocchi?
I think you can but sweet potato is slightly different, the gnocchi might end up being a bit stodgier than normal. Give it a go though :)
Hello! Haven't had the chance to try this yet but I am curious. If you want as little moisture as possible in the potatoes, why not bake them?
isii That works as well. Microwaving is also an option.
How would you alter the ingredients/technique to incorporate sweet potato?
Mix russets with sweet potatoes. They are delicious, especially with brown sage butter and a dash of cinnamon and cardamom.
hey ... thanks for the recipe.. 😏
Can it be frozen and saved for later?
Thomas - Can you do this w/ a yam/sweet potatoes?
thanks
Judie Garnett trial and error
Great vid. I made too much gnocchi dough. What can I do with leftover dough, vis a vis, freeze. Thank you.
Freeze
Can these be made in large batches & stored in freezer?
Yes
I love gnocchi more than any other form of pasta, and have made them much like your recipe for years. The one thing my teachers taught me that differs slightly from your version was, 1. use potatoes that are fairly 'old', (about 2 weeks), not fresh from the market; 2. try to use just egg white rather than a whole egg. let the sauce add any richness. If you wish to discuss this, just e-mail me..
Why older potatoes?
Egg-WHITE? I dare to object that most Italian recipes use only the YOLKS, discarding the egg-whites entirely...
What's the vegan substitute for eggs in this recipe?
What's the best gluten free substitute!??
do you not put parmesan cheese in the dough?
Can I make this the same way with sweet potato?
Procedure is the same. Measurements may differ
Why peel after cooked?
Can you teach us croissants or brioche bread. #KitchenConundrum
Can I steam the potatoes in a electronic steamer?
i made ur fudge brownies fking awesome
Could I use a potato masher for the ricing part?
You could, but there's a chance you'll end up with chunks, and then you'll need to mash it more, which results in a more chewy gnocchi after because you're overworking the potato
Last time I made it I used a large spoon to push the potatoes through a plastic steamer basket that came with a small rice cooker.
Best substitute is the fine side of a grader
Potato does not contain gluten, there is no real reason you may 'overwork' potato
Can I freeze the dough for later use? I'm single, love to cook, but that's an enormous amount for 1 person. Any suggestions?
I would make the shapes and freeze in a sheet pan until solid. Once frozen put in freezer bag to store long term. You should be able to put them from freezer into boiling water when you want them.
#KitchenConundrum Cooking meats to the right temperature
"aggressively salt the water"
Sir! You win the internet today!!😂😂😂 By aggressively, I wonder if he means half a can?lol
What can I use instead of eggs if I'm making it for an allergic person?
You do not need to use eggs at all. Just look up Chef. Peaceful Cuisine and he makes gnocchi from scratch. No music no talking. Great video. He uses no ricer. Hope you watch Peaceful Cuisine. Less than 5 minutes. Let me know if you watch.
@@230608grace Are you actually him? 😂
I am familiar with him
Do we have to have a pencil behind our ear for it to work?
How to make cannoli?
This is a lot more technical than the way my Nonna taught me.
What about sweet potato?
I normally LOVE LOVE LOVE your videos but had to stop when you were using the fork on that stainless steel table. That noise makes me want to pull my teeth out 😩