95 Year Old Secret Gnocchi Recipe Gets Revealed скачать в хорошем качестве

95 Year Old Secret Gnocchi Recipe Gets Revealed

Homemade Gnocchi – Massimo’s Family Recipe Ingredients: 1,5 kg boiled potatoes - Use the driest variety available 300g flour – Grano tenero pasta flour 00 (depending on your potatoes you can use up to 450g) 50g finely 100g finely grated Parmigiano Reggiano 3 whole eggs 10 g fine salt Instructions: Step-by-Step Instructions 1. Boiling and Preparing the Potatoes Start by peeling your potatoes and boiling them in lightly salted water until they’re just cooked through. You want them to be soft but not waterlogged. Once they’re done, drain them well and weigh them only after boiling to ensure you’re working with exactly 1,5 kg of cooked potatoes. This is important because excess or to little potatoe can throw off the balance of ingredients. 2. Preparing the Egg Mixture While the potatoes are cooking, crack the eggs into a bowl and whisk them together with the salt. Add the Parmigiano Reggiano and breadcrumbs, then mix well. Let this sit for a while—at least 5-10 minutes—so the breadcrumbs can absorb the moisture and blend with the other ingredients. This small step helps create a more uniform texture in the final gnocchi. 3. Mashing the Potatoes Once the potatoes are still warm but cool enough to handle, use a potato ricer or food mill to finely squeeze them into a large mixing bowl. Never mash them with a fork or mixer—that would leave big chunks and make the dough uneven. The goal is a light, fluffy texture. 4. Mixing the Dough While the potatoes are still warm, gently sprinkle the flour over them. Then, pour in the egg, Parmigiano, and breadcrumb mixture. Using your hands or a dough scraper, gently mix everything together until the ingredients are well incorporated. Be careful not to overwork the dough—it should be soft and slightly sticky but still hold together. Overmixing will make the gnocchi dense and chewy instead of light and pillowy. 5. Handling the Dough Properly Once the dough is smooth and uniform, it’s important to remember: do not knead it again. At this point, you can add a light dusting of flour on the outside to prevent sticking, but never mix more flour into the dough. Adding extra flour inside will make the gnocchi too dry and take away that soft, delicate texture. 6. Shaping the Gnocchi First, shape the dough into a large sausage-like roll. Cut this into smaller sections, then roll each section into a thin rope, about the width of a finger. Using a sharp knife or dough cutter, cut the rope into small gnocchi-sized pieces, depending on how big you like them. Now, for the classic gnocchi shape: take each gnocco and gently roll it over a gnocchi board or the back of a fork. This gives it the signature ridges, which help the sauce cling to the pasta. Lightly dust with flour as needed, but again, only on the outside! 7. Cooking or Storing the Gnocchi Gnocchi are very delicate because we’ve used minimal flour. That means they should be cooked as soon as possible—otherwise, they’ll absorb moisture and become too soft. If you’re not cooking them right away, the best option is to freeze them. To freeze: Lay them out in a single layer on a tray, making sure they’re not touching. Once frozen, transfer them to a freezer bag or container. You can cook them straight from frozen—just drop them directly into boiling water and they will be ready when they float. 8. Cooking & Serving Options To cook the gnocchi, bring a large pot of salted water to a rolling boil. Drop in the gnocchi and wait for them to float—this means they’re ready! It usually takes just 1-2 minutes. We’ll serve them with Bolognese sauce – Since we made a batch in the last video, this is the perfect way to tie them together. Warm up the sauce, toss in the gnocchi, and serve with extra Parmigiano on top. Final Notes Stick to the precise baker’s percentages—this is the key to perfect gnocchi! Avoid keep adding extra flour to the dough itself—only dust the surface if needed. Cook them right away or freeze them immediately to maintain their structure. These gnocchi are a piece of tradition, straight from my childhood on the farm. Soft, delicate, and absolutely worth the effort. ENJOY THEM! 0:00 Intro 01:11 Potatoes 01:49 Egg mixture 03:18 Squeeze and incorporate 04:31 Shaping gnocchi 05:20 Storing 05:33 Cooking the gnocchi 06:18 Outro FOLLOW ME: IG:   / massicooksitalian   TIKTOK:   / massicooksitalia   FACEBOOK: https://www.facebook.com/share/1EKiLZ... Links of appliances i raccomend/use: Food container: https://amzn.to/429q1Du Cutting board: https://amzn.to/3Rcij56 Cheese shredder: https://amzn.to/4lqQzaL Gnocchi board: https://amzn.to/3XVb7hH Potatoes ricer: https://amzn.to/3YuzTVV