Learn how to make Gnocchi. Gnocchi is a great side dish and an excellent break from your typical starches.
The full potato gnocchi recipe is down below or you can save some time and pick up some pre-made gnocchi from your local grocery store and still have great results. Prefer to have Amazon ship you some? http://amzn.to/2r2FJPv
A few of the items James used in this video:
KitchenAid Hard Anodized Nonstick 1.5-Quart Saucepan
Professional Nonstick Restaurant Fry Pan, 10″
11,000 BTU Portable Gas Burner
18 by 30 by 1/2-Inch Cutting Board, White http://amzn.to/2nENVVM
POURfect 13pc Measuring Spoon Set
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Fresh Potato Gnocchi Recipe:
2.5 Lbs Baking Potatoes, pealed, cooked, drained & cooled to room temperature (I used russet)
1 ea Medium or Large egg
1 Lb 2oz All purpose flour (Plus more for handling)
1/4 of a teaspoon of kosher salt
1/32 of a teaspoon of onion powder & garlic powder
Process your cooled potatoes very fine. A ricer, food processor, or mixer/hand mixer should do the trick.
Break the yolk on your egg and mix it into the potatoes.
*Optional* Add seasoning
Slowly add the flour in 4 separate batches and work into a smooth dough. Once all of the flour is worked in you can start portioning.
IMPORTANT: Cut a small test portion of the dough roughly the size of your thumb (up to the first knuckle) and drop it into some salted boiling water. If the gnocchi breaks apart mix another 2 oz of flour into the dough and test again. Repeat if necessary.
Flour a surface and divide the dough into baseball sized portions and roll into a long cylinder roughly 1/2″ to 3/4″ around. Cut every 1/2″ – 3/4″. I prefer 1/2″.
TIP: keep your hands floured and spread additional flour onto the dough to keep it from sticking.
*Use the tines of a fork to make small imprints onto the gnocchi. (This is for appearance. Not crucial)*
Lay the formed gnocchi onto a nonstick pan or piece of parchment paper in a single layer.
Bring a large pan of salted water to a boil.
Place 6-8 ounces of gnocchi into the water. Give them a gentle stir after you add them so they don’t stick to each other or the bottom of the pan.
When the water returns to a boil, and the gnocchi start to float, cook for 2-3 minutes. The total cook time should be roughly 3-5 minutes for each batch.
Use a slotted spoon to remove the gnocchi from the boiling water and immediately place them into a bowl with ice water to stop them from cooking any further.
When cooled use a slotted spoon to remove the gnocchi from the ice bath and place on a rack to dry.
If you are not going to use the gnocchi immediately lightly spray them with some canola oil or olive oil and then you can store them in the fridge in a gallon Ziploc bag for 3-4 days.
2 ea Bacon strips, uncooked & roughly chopped
1/4 cup Onion, sliced or chopped
1 cup Gnocchi, boiled and shocked
TT Salt and fresh ground pepper (To Taste)
1/4 cup Tomato, diced
2 Tbl Parmesan cheese, grated(or use cheddar & sour cream)
Add your bacon to a large saute pan and stir frequently.
When the fat starts to render out of the bacon add your onion. Stir well.
Add your Gnocchi & seasonings and cook until the outside starts to brown. The more golden brown the better. Just don’t burn the other stuff in the pan.
When the Gnocchi is sufficiently brown and has reached an internal temperature of 165 degrees Fahrenheit,
Quickly toss in you tomatoes, remove from the heat, and plate.
Garnish with freshly grated cheese and fresh cracked pepper.
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