Stanley Tucci - How to make Gnocchi
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- Опубликовано: 18 май 2020
- 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
ruclips.net/p/PLv43YPKJ_6f0sd7IQINMRsw0c58zsEhMA
I love when my crush is cooking food that I love.
Listen buddy he’s married
Love your humor and your wife’s background laughter.
That fork scratching in the bowl gives me the shivers 🤣🤣🤣
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 !
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.
Using a Potato Ricer makes them smooth and light.
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. 😀
My Italian Great Auntie use to make this for the family Dog. The Dog always ate well.
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!!
There should be a LOVE button He is so much fun to watch. Our new Julia. 🙂
Very good job! We would suggest to eat gnocchi in their most traditional and simple way: with butter and sage 🤤
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.
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.
I add gnocchi in my chicken soup instead of noodles.
It is so good.
I really enjoy his content ❤
The best receipt or gnocchi Thank You Stanley and your wife😋😋😋
Your “Cooking in Italy” series on CNN is fabulous! I had to watch “Big Night” again!
He makes it look so simple! My gnocchi are rock hard. I will most certainly try his method.
I love your tutorials stanley
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!!❤
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.
Perfect job Stanley!
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 🤗
His Searching For Italy series is fantastic. Sunday nights at 9 pm on CNN.
Chef Tucci! Bravo! 🥔🥔🥔
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.
Un professionista. Bravissimo!
Just made these tonight...delicious!
love stanley tucci and know he loves italian foods, his gnocchi looks simple to make
Keep on cooking, Stanley, it is fun!
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.
Omgoodness, you cook like an Italian grandma....great job!
Great tutorial!!
Stanley is amazing!
parmigiano in the mix is a bestemmia!
Love his quick wit! 😂
I like the simplicity of these videos. Reminds me of David Lynch and his tutorial on quinoa...
He's like the cool older brother trying to teach us something while showing the mistakes he made when he was our age.
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.
Love you Stanley and your wife too!
That's a very nice kitchen.
Love it 😊
Love the high tech tools - a simple fork ☺️
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
I am so glad I found your channel.
Gnocchi is my favorite food to eat..My Italian grandmother always made it all by hand for me
Buonissimi gli Gnocchi !! 😍🇮🇹🔝
I love his humor.
Nothing Stanley Tucci does is boring!
Love the Tucci
Im gonna try this
Cmon Stanley. Stop making your wife peel the potatoes! But seriously, it looks wonderful.
Thank you Stanley & Felicity! (If you were making egg nog you would need brandy!)
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.
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'm going to make gnocchi with my wife."
"You're going to make nookie with your wife?"
"No, gnocchi. Well, that too."
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.
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'....
Yum!
Sacrée cuisine. Sacré cuisinier. Sacré acteur.
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.
6:17 the flour-snap seals the deal!
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 - RUclips ranger - and making progress. I'll brave a timpano soon.
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.
Gnocchi with butter and sage is delicious too
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.
More Stan can cook'
By the by... we’re living for -Finding Italy
Have never eaten this before, but plan on trying it after watching unmake it
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).
I love how he didn’t gaf about the flour quantity 😂😂😂
Second one of these I have watched....you have sound problems. These are fun...more fun if I could hear Stanley.
#thevelvetloungelife says; best gnocch dish is mushroom with Gorgonzola cheese (spicy Italian sausage optional) yum❗❣️❣️❣️❣️
That's how my dad did it!
That’s a locksmith's favorite pasta : Gnocchi
Our adoptive son in the UK!
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.
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!!
does anyone know what that bell jar is used for? or where to purchase? thanks!!!
Stanley,
On the Rome episode the simple pasta called cheese and pepper, I thought I noticed some butter. Is that correct?
Not at all dear. Only Pecorino Romano and ground black pepper. Help you to mix them perfectly having a cream with some pasta water. Thats all. 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.
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.
Fun! It makes me think of you in Big Night. Do you ever roll the gnocchi with a fork to get ridges?
I do, I do. They trap sauce in them.
The worst crime a potato could ever commit is become gnocchi
Stanley Gnocchi making Tucci
what happened to the volume half way through?? LOVED watching, btw. :)
can anyone link the bowl with the blue rim - perfect for dough work
Complimenti ! Li hai interpretati in maniera tradizionale !
What apron is Stanley Tucci wearing in this video please?
Oh mamma mia Stanley ma che dici ?!? Parmigiana !!!!
Bravissimo...prova a condirli alla "Sorrentina" pomodorini freschi mozzarella di bufala e basilico...squisiti!
I have to record my cheese version using a pastry bag... light as air my friend. Anne Hathaway would be a 6 again! 😂
Do you have a cookbook?
Parmigiano and nutmeg in gnocchi? Never heard of it!
stanley tocchi
che dolce:D cucina gli gnocchi
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
My Italian ancestors are complaining from afar. You haven't rolled the ñoqui!!!