Potato Gnocchi with Sage Butter and Mushrooms
ฝัง
- เผยแพร่เมื่อ 20 ธ.ค. 2017
- Potato Gnocchi with Sage Butter and Mushrooms
5 secrets to master this tricky dish #becauseittastesgood
Plan on 1 medium potato per person
Gnocchi:
Yukon Gold Potatoes, steamed, peeled, and riced
Unbleached all-purposed flour (the weight of riced potatoes / 2.8)
Salt (the weight of riced potatoes / 100)
Semolina or rice flour to dust the cookie sheet
Watch the video for the explanation of this ratio.
Equipment:
Scale: amzn.to/2z6pUI6
Ricer: amzn.to/2DjxIt2
Sage Butter (for 4 servings):
4 Tbsp unsalted butter (57g)
a handful of fresh sage leaves
1 garlic clove
Sauteed Mushrooms: • Mushroom Farro Risotto...
(sorry about the sound in this old video -- don't use headphones :)
Support my channel
/ helenrennie
My cooking classes in the Boston area:
www.helenrennie.com
FACEBOOK: / helenskitchencooking
TWITTER: / helenrennie1
INSTAGRAM: / helen.rennie - แนวปฏิบัติและการใช้ชีวิต
Love that she intentionally lowkey memes us,
if you pay attention she’s really a comedic genius
This is the best instruction I’ve ever had with gnocchi. Thank you, Helen!
Damian Rhea I was just about to comment that. Thank you, Helen!!!
I made this tonight for the first time......with mushroom onion bell pepper and asparagus..The gnocchi turned out perfectly and was delicious..thankyou from Australia.
Your sense of humor is HILARIOUS!!
I made this and it was amazingly delicious. Letting the gnocchi rest is the secret I've been looking for for ages! Thank you!!!
I have been fanatically watching your recipe tutorials and have never felt more confident about cooking dishes and sauces that I have either feared or had no idea how to make but, love love! I must thank you! You’re brilliant!
When using a ricer, you don‘t need to peel the potatoes beforehand. You can just drop them into the ricer and it will separate the potato from its skin! Saves a lot of time 🙂
Wow! First recipe of gnocchi i've seen without using eggs??? I can not wait to try....
Helen, your advice on just about everything is rock solid. A lot of people don't understand the concept of not measuring a compressible ingredient by volume.
that was the biggest eye opener to me years ago! it's amazing how many dough problems an $11 tool can solve.
This is my pet peeve about recipes with include fresh herbs or leafy vegetables. The quantity varies so much depending on how you chop and measure it!
Seriously. Your videos are surprisingly good and inspirational. In my opinion far better than most of the stuff I have seen on TH-cam by any instructors. And the subtle humor here and there is also highly appreciated :)
Thank you for the recipe. Mine turned out as instructed: light, airy savory and delicious.
Smart and fool proof techniques. You are wonderful. Thanks Helen
3rd time I'm doing this. I remember the golden ratio now! Thank you Helen for this incredible recipe
What an absolutely incredible video. I’ve never seen a cooking video get so specific with instructions and tips. So incredibly helpful🙏🏼
Thank you for this method. I used leftover mashed potatoes from Christmas, and it worked so well! The proportions were perfect.
I have tried this recipe several times now. best technique I ever attempted. works every time!
I just found this video. It is the only recipe for gnocchi I’ve seen that made me want to try to make it. Superb instruction, and as always so easy to watch. I really appreciate this!😊
I've been wanting to make gnocchi for a really long time but was always intimidated by the process.
I've made them just now and they are turned out so good.. Thank you Helen !!
Thank you very much for your succinct instruction. After your excellent pasta tutorial, you were the go-to for gnocchi & it turned out perfect
I have never met a carbohydrate I did not like.
Then you haven't tried millet yet. Disgusting shit
@@dask7428 only if it's rancid
Amen!
Thank you for your reply
I find balky found with sweet potato, almond flour and cassava flour and one egg and it turned out well
I really enjoy all your videos
Thank you so much for sharing
amazing..... i can't wait to try this ..... thank you for sharing !
I made this last night. Turned out really well. Thank you Helen for this!
So glad you made it :) Thanks for the feedback.
I write special recipes in Sharpie marker directly onto the inside of one of our kitchen cupboards. The other day a friend asked for a good gnocchi recipe, so I took a picture of the cupboard door where THIS recipe is posted. Thank you!
So much really terrific information and an incredible recipe. Thanks.
i tried to make Gnocchi for the first time with your recipe.
Its turn out amazing!
Thank you so much! and I love the sushi mat thing.
so glad it came out well :)
Potato weight divided by 2.8 equals the best gnocchi I've ever made. Thank you!!!😊
Im going to try this! Thanks Helen!
wonderful! can's wait to hear your feedback.
I've always made gnocchi with russets and an egg. I think that the ridges are important if you're serving with a tomato or a cream sauce; they help hold the sauce. Probably not so important with the sage butter, and not necessary if sautéing. I use the tines of a fork to make the ridges. Am excited to try this your way today with the Yukon Golds - fingers crossed!
I have made your gnocchi with mushroom and sage a few times now. I just love them. Its new years eve and this was our preferred dish to make. Thank you for your amazing teaching and techniques! I want to see 500 k in 2020 :)
me too :) happy new year!
I never thought gnocchi is easy to cook but your instructions really make me want to try. Thnks for the recipe
Excellent tutorial. Love this woman
Excellent explanations!!!!. The sushi sheet is a great idea!!!!.👍😀
Thanks Helen, I'm a big fan! I'm going to cook some version if this the next time I go camping, can't wait.
Just made this tonight (added arugula for more veg at the end) and it was delicious!! Will definitely be following your math recipe every time we make gnocchi from here on out😊
It has been a pleasure joining you through your videos, looking forward to joining you again next year... Wishing you and your family all the very best for the festive season...
Happy New Year to you too!
I keep coming back to this video for the impeccable humour. Long division never tasted so good!
omg your tips are gold! i'm bookmarking this so i can try it when i can fish my ricer out of storage
Great instructions! Thank you!
Thank you. I'll give this a try!
I stumbled across your videos and you have provided such inspiration! Just made the gnocchi (first timer) and it was spectacular. I have also made your pasta and thin crust pizza - they were wonderful. I love everything about the way you present Helen, thanks for helping out a rookie!
Great job with all these tricky dishes!
@@helenrennie can I boil these one day and fry the next day?
Even though I am successful at cooking gnocchi MOST of the time, I think I would prefer to be successful ALL of the time. These little tips, plus using Yukon Golds are very much appreciated; I love your cooking methods...
Tried this recipe yesterday with excellent results! My family really enjoyed it!! Nothing like my first "gnocchi " attempt- it ended in "soggy unpleasantness". Perhaps my math is wrong but I think you want to change the above formula for calculating flour by moving the decimal point in front of the 2 versus between. Thanks for providing such a clear and easy video description!! It would have really helped me the first time. I always enjoy your videos! Happy New Year.
Gordon, thank you so much for trying this recipe. So glad it worked out. And thanks for catching my mistake. The decimal point is in the right place, but in the description below the video I wrote multiply when I meant divide. Here is how to think about it intuitively. You want roughly 3 parts potatoes to 1 part flour by weight. 600 g of potatoes makes this all very easy. If our ratio was 3 parts potato to 1 part flour. We'd need 600g potatoes and 200g flour. But I found that I always need just a bit more flour than that. So if we divide 600g by 2.8, we'll get 214g flour.
You're simply amazing! 💕
I'm guessing you use 2/3" as an measurement to eyeball, but if anyone wants to be neurotic, look for a typographic ruler that measures in picas. There are 6 picas to an inch, so 4 picas on a typographic ruler is 2/3".
Background: In graphic design and typography, thirds are generally more pleasing to look at than powers of two, so the inch was divided in 6ths to make that easier. These "picas" were then divided into 12 points each to let that ratio continue, giving us 72 points per inch. This is why 12pt (1 pica) and 72pt (1 inch) are common type/font sizes.
The last obscure typographic unit you'll never need to know is the agate(US)/Ruby(UK), which is 5.5pt or a bit less than half a pica. It is considered to be the smallest legible size that text can be printed on newsprint, and is used for financial tables and legal subtext.
This looks so good!
Hey Helen, I have a helpful tip that I learned while making your gnocchi recipe. Once I got to the step where you add the flour/salt to the room temp riced taters, I gently mixed/tossed them together loosely with my hands until everything wet was coated in the flour and the dry ingredients were evenly dispersed. Right as I was about to gently mix/knead it all together, my wife needed my help for about 10 minutes with something, and I figured it was a fine stopping point. When I returned, I found that the flour had a chance to absorb moisture and was much more homogenous (I know you love that word) with the potatoes. This meant that, effectively, I didn't really have to knead/mix the dough at all and I was almost instantly able to bring it into a nice puck of gnocchi, ready to be divided. I'm thinking that this may have helped with gluten development, so it might be worth a shot for you as well. Next time I reach the kneading stage, I think I will wait just 5 minutes, and then give it one more gentle toss, and then another 5 minutes, and see if it's ready to come together.
great idea :)
@@helenrennie Here was my attempt using your recipe. I made duck fat satueed gnocchi with crispy prosciutto, mushrooms, parmesan, and sage butter.
i.imgur.com/NX4cLYH.jpg
Oh i cant wait to make this thanks for the recipe
This was such an amazing video for gnocchi! Ive tried making it several times but never got a pillowy texture, next time will be a guaranteed success!
Well, was it?
I just bought my first basil gnocchi...and will boiled and follow ur style.
You are a genius !!! I will finally be able to make this as well as my late Italian grandma
Wonderfully Done !
Thank you for this information 💕
Thank you
"The dough knows you're afraid of it"
😨😨😨🤣
Thanks for this.
Thanks for making this so specific! The thing is, math actually makes it much easier than judging by feel if you don't make a lot of gnocchi. Merry Christmas!
I am sure an Italian grandma can do it by intuition, but we are not all Italian grandmas :)
I will try them tomorrow. Congratulation to 200.000 subscribers 👍
Thanks :) good luck with your gnocchi :)
Yum, will have to give them a try!🙋♂️❤️😸
Thank you for cooking with butter! So many shy way from it. Imho, there's no flavor without a bit of butter. 😉☺
Great video
Oh My! A must try
You deserve far more subscribers and views!
Спасибо Лена!
Thanks for the recipe. I love Yukon Gold potatoes but always thought Russet potatoes were the right ones to use. Looks like I have a new use for the potatoes in my pantry and my scale.
russets are not commonly available in Italy. But in the US, it is very common to see gnocchi recipes with russets and an egg for binder. they can probably be good too, but most of them give wishy washy instructions on how much potato vs. flour vs. egg to use. since I got good results with yukon and flour only, I've never experimented with russets and egg (except for the first time I made gnocchi 15 years ago and it was a disaster ;)
Thanks for your kind response. I am happy to stick with your recipe using Yukon Gold.
I made gnocchi once, my husband loves it. After I watched you video I just want to say, your gnocchi is ART!
Discovered and subscribed to your channel just recently. Enjoying the videos quite a bit so far. Definitely some educational stuff to improve my home cooking. Keep up the good work! And as a European I don't mind scales and the metric system. ;)
On the topic of Gnocchi, an executive chef of fourty years who cooked in fine dining hotels and restaurants for the majority of that time, told me Gnocchi are the one thing he still produces "bad" batches now and then, where the consistency isn't quite right.
Welcome to my channel. So glad you found my videos useful. Where in Europe do you live?
Helen Rennie I'm from Franconia which is the northern part of Bavaria in Germany.
Quick follow up question for this recipe. I am looking at sage prices in winter of 1.50-2.00€ for 15g packages. Is dried sage as terrible as dried basil or could I substitute it?
I haven't tried it with dry sage, but I have serious doubts about that working. You don't need much. it's better to use just a little fresh sage than use dry (dry won't give you much aroma). I agree with that chef who told you that gnocchi are unpredictable. The problem is that there is variation between potatoes and this is a kind of dough that is very hard to judge until you cook it.
thanks
This is an awesome recipe. The dough was perfect, very easy to work . Have you done this with sweet potato? If yes did you use the same formula? Thanks again!
I've made gnocchi since I was a child. We used one cup of flour per potato and never yukon gold. Just regular russets boiled. I'm sure this is good too. After watching the whole video, these are so different from what we made.
Dear Helen, if you added a link to the metal bowls that you use, I'd love to purchase from one of your links to support that way as well. I LOVE your teaching. So grateful. Thank you.
That's so sweet of you! Thank you for supporting my channel :) Here are the closest bowls that I could find to mine: amzn.to/3n5RSwq Mine are from a restaurant supply store and I've had them for many years.
I have always wanted to make Gnocchi; this is the best set of instructions I've seen in a food video!
What's the best way to store the gnocchi? Before you boil?
Thanks :)!
room temp covered with a towel before you boil. of you can boil and spread on an oiled cookie sheet and just brown before serving.
Your allergy warning =😍😍❤❤
Great recipe Helen and thank you very much for your crisp & clear description. Just a question: don’t you add egg yolk to the dough as some of the recipes here do?
I wanted to know the same
Is there a way to store them?
Btw, I love your channel. Every time I follow your recipes, the food turns out amazing!
I go over storage for a few hours in the vide here: th-cam.com/video/vmqsRCpkjdU/w-d-xo.html
no, you can't freeze them. Refrigerating them overnight in a single layer and crisping them up the next day should work
@@helenrennie Thank you for answering!
"The dough will know if you are afraid of it." 🤣
I love your videos
Could you make gnocchi with sweet potatoes (no gluten of course)
You probably could, but I don't know how.
Very impressive recipe, thank you for sharing. If I would like to make some pumpkin gnocchi, what should be the math to create the perfect consistency like this. what would you suggest?
what is your opinion about the egg most add in the gnocchi dough? should I or should I not. how does it affect the gnocchi? ty
I've noticed that most recipes that ask for egg use russet potatoes. I never did a side by side comparison. My recipe is based on Marcella Hazan. She said that in Italy people don't normally use egg and it's not necessary if you use the right type of potatoes. Since that worked for me, I never experimented further.
You are a Culinary Goddess. The precise details u unravel are just matchless❤
Also, if we rest the gnocchi dough in the fridge for some time is that fine or will that lead to gluten formation?
Hmm - that's a good question. I haven't tried resting it. I imagine it might get stickier and potentially harder to work with.
Thank you very much for the response!
I actually happened to try resting the gnocchi dough in the fridge for about 2 hours as I was unable to prepare the gnochhi immediately. Was sceptical initially but as I prepared the ropes and cut the shapes they were very much workable and equally stable to shape. Personally, I did not notice any discoloration or loss of texture and upon cooking they turned out extremely soft too.
So hopefully gnocchi dough is versatile enough for refrigeration, from what I can say with my experience :)
thank you so much for reporting back on this!
#realcomment I have tried several different recipes from TH-cam for gnocchi and was never successful until this recipe. My problem was not adding enough flour because all the recipes I consulted instructed to "add just enough to make the dough come together", which I interpreted as "the less the better." This ratio finally worked to create a dough that was manageable and not too sticky. While this ratio works really well as it is, what is your opinion on adding an egg?
I also found that letting the dough rest before kneading it into coils helps with rolling out. My dough was originally breaking constantly and not rolling well, but letting it rest fixed the problem. I was also worried about overworking it since it was falling apart as I rolled it. However, despite kneading it harder than I thought I ought to, it still turned out well. I compared the texture of my gnocchi to ones made by a professional chef and the texture was very close even with my shoddy process (I didn't use a mill or ricer and instead mashed the potatoes with a fork).
I love the recipe I have a question about the sage butter do you only use the sage leaves?
I only use the leaves, not the stems, but nothing terrible will happen if you use the stems. I am just not sure how they'll come out texture wise.
This looks yummy but unfortunately I'm allergic to maths
Most folks who report allergy to maths are actually only sensitive to arithmetic. Calculus, on the other hand, tends to revitalize the healthy cells which we use to think.
your "hey google" set off the assistant on my phone 😂
Hey Helen, what do you think about using kenji's tip of adding a tsp of baking soda to the boiling water for roast potatoes to make them extra crispy with regards to gnocchi?
I haven't tried that. I don't know if I want my gnocchi extra crispy ;)
@@helenrennie fair I thought I'd mention it :) Love your stuff
Love the channel. Is Gnocchi something that freezes ok? Are there any special steps?
I don't think they freeze ok.
@@helenrennie Thank you so much for responding. This might be too much information but your channel along with chef John have become very dear to me since my wife died in April. She was a marvelous cook. I was lost in so many ways when she died (this is actually her login) The one thing I decided was that I was damn well going to maintain the level of awesome food she made for me every day. So far, from your channel I have made Pelmeni, Pizza, Caramelized Onion Gruyere, Pork Confit and Rillettes, Ragu, and 2 nights ago, Gnocchi. I only regret that she could not share the meals with me. I think she would have been impressed. Thank you so much and please keep up the excellent work. I ended up just putting the leftovers in the fridge. I warmed them up the next day in a frying pan adding just a little olive oil. They were almost as good as the first night. Also, another dish that works well with the Pork Confit is a sort of carnitas burrito.
because I dont have yukon potatoes where I am, besides looking for yellow skin potatoes , should they be starchy or not? ty
they should be potatoes that hot shape after cooking -- something you could make potato salad out of
#realcomment I had some gnocchi in a little restaurant in LA years ago that I've craved ever since. The problem is that I've moved to a different state. The gnocchi is stuffed with artichoke pate and served with shrimp in a chardonnay lemon cream sauce. I'd be so excited to get your take on how to make gnocchi with a filling! The sauce would make my year ;) Thanks for all that you do!!
I've never made or eaten stuffed gnocchi. that dish does sound delicious :)
@@helenrennie I figured I'd try! I prefer how you teach to some of the other cooks/chefs I watch like Adam Ragusa and Andrew Rea :)
If I wanted to make a pumpkin gnocchi how would I use the measurements above?
pumpkin doesn't have start (the way potatoes do), so you'd probably need a completely different recipe.
@@helenrennie Thanks for your reply Helen. Did you have a recipe to use pumpkin in gnocchi or is it better without?
just the other day I was wondering why haven't Helen made a gnocchi video
telepathy is one of my many skills :)
I have to ask, can you grate the potatoes? I don't have space or budget for another kitchen tool.
You can add one or two egg yolks and maybe divide the potato by 2,6
Helen, would it make any difference if you peeled the potatoes before you steamed them?
I haven't tried that. Your cooking time might be different and potatoes might absorb more water. Though it might work just fine.
@@helenrennie Helen, I made this dish tonight. It was outstanding! I peeled the potatoes prior to cooking them. My wife was my guardian angel. This dish was a home run! Best gnocchis I have eaten. Weighing the ingredients makes so much sense! Thank you for that tip. God bless!
PS - I used my ricer for the first time in 20 years!!!!
Helen, I noticed at 8:00 you have footage on a stove with open burners, whereas you normally cook on your Wolf stove. Is that footage from an old stove you no longer have, or was it from one of your classrooms? I only ask because I am really considering getting a powerful BlueStar range top for my next kitchen, and was wondering if you could comment at all on how you liked using the open burner setup vs the sealed Wolf that you have now.
This is a very old video. Yes, I used to have a bluestar. It died a sad death. I had so many problems with it that I had to get rid of it. Open burners were awesome, but insane oven problems weren't worth it. If you are only getting a cooktop, go for it, but if you need a range, I wouldn't get BlueStar
Helen, most gnocchi recipes calls for an egg or egg yolk. Any reason why yours does not?
I am using boiling potatoes. they hold together without an egg. many american recipes use russetts.
No egg?
❤️❤️❤️
Its difficult for me to find a potato ricer her?
Can you add an egg? If I am adding an egg how does my flour ratio change?
I wish i watched your video yesterday before i made a big disaster
thanks