Homemade Potato Gnocchi | Truffle Mushroom Cream Sauce
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- Опубликовано: 15 окт 2024
- I normally prepare a huge batch when I make gnocchi at home because I have three boys who love to eat. This batch made in this video did not last a day with my family. This is the same approach as I do it in the restaurant, preparing for a bigger number of people, as opposed to how you cook for one or two people.
If cooking for one to two people, just throw the gnocchi straight into a pan to sear immediately after blanching, no need to set aside to cool.
The cream is optional, and can be substituted with the pasta water (the water that the gnocchi was boiled in). You'll just need to add more butter and more cheese.
Ingredients:
GNOCCHI
1 kg Russet potatoes (measure when boiled, peeled, and grated)
2 C All-purpose flour
1/2 C Ricotta
2 Large eggs
Salt
SAUTEED MUSHROOM MEDLEY
Olive oil
King oyster
Brown oyster
Snow White oyster
Shiitake
Cremini
Shimeji
Salt & pepper
Shallots
Garlic
Butter
Thyme
Oregano
Italian parsley
TRUFFLED CREAM SAUCE
Olive oil
Butter
Homemade potato gnocchi
Heavy cream
Reggiano Parmigiano
Salt & pepper
Thyme
Oregano
Italian parsley
Truffle paste - Truffle Hunter black truffle paste
Tools and equipments used:
1. Stainless steel dough scraper: Lamson stainless steel dough scraper with riveted walnut handle
2. Flexible dough scraper: Matfer Bourgeat nylon dough scraper
3. Zester: Microplane stainless steel zester
4. Frying pan: Calphalon stainless steel frying pan
5. Frying pan: carbon steel frying pan
6. Cutting board: restaurant-thick green plastic cutting board
7. Sheet tray: aluminum commercial half sheet tray
Mushrooms sourced from our local mushroom guy
Marx Mushrooms in St. Thomas, ON
/ marxmushrooms1
marx-mushrooms...
Music: A Million Signs by Vividry
Epidemic Sound www.epidemicso...
Thanks to my wife for filming and editing. :)
My Instagram: / jeramiego
what a beautiful video
Your chopping skills are on the top
Thanks Khushi! 😊 Sharp knives makes the job easier 😊
Chef, you are the first person I’ve watched on RUclips that embodies the love for cooking
I don’t normally follow recipes but I plan to follow yours to a T, I only have two questions.
1) Why boil russets with the skin on?
2) Would browned butter work better?
I hope you see this, thank you.
devil's in the details. Many thanks for your video. Lots of helpful little hints on how to get more flavour. Can't wait to try
Tried it tonight and loved it so much! Thank you for the recipe! Much love from 🇺🇦 Thank you for making a a bit more mood for the evening!
I loved everything about this video. thank you for the recipe! I'll be cooking this for my wife on valentine's day
I used this video and made my own homemade gnocchi, last night, delicious!
Ooh wow this is just .... WOW
Thanks for sharing this recipe! Your channel is amazing!
Thank you so much! Glad you like it. 😊
Looks so good! Will definitely try this Chef.
You should! Kids love cloudy potatoes! 😊
I love you. You did that. You put so much love and care into this dish absolutely amazing and inspiring. Great dish.
Thanks Breanna! I love you back! 😊
It’s cool to watch you cook. My first time to see Gnocchi shaped like that. Reminds me of the orecchiette pasta. Browned gnocchi with that sauce looks so good! 😍
I too, was actually thinking of orecchiette while making the indentions. 😂
I want to buy that knife. What is the brand and where was it purchased? I normally buy off of Korin website - my usual style is Japanese steel/Western handle.
Mouthwatering! 😋
Thank you Rianne! 😊
doing this right now! Thanks for sharing!
Delicious pillows! 😊
LOL to the kids sneaking to get water while youre shooting a video😂. But this is my fav so far. Anything potato, I love❤️
Thanks Cam! So far, potatoes - 2 and rice - 0. So you’re on the right channel! 😂
Looks amazing and definitely gonna have to try. My wife and I had it as a truffle butter sauce rather than truffle cream sauce. How much butter would you recommend if using a truffle butter sauce?
As much truffle butter sauce as you like! 😋
Pilgrim's finest
Curious as to why you make the indent into the gnocchi with your finger. Is it so the flavours can get in more?
Yes you got it. It’s just another way of doing it in lieu of a gnocchi paddle board or fork.
It helps catch the sauce when the noodle has an indentation. 😊
sharaaaappp but the process is quite overwhelming na for me and some ingredients are hard to find here in El Nido. i guess i just have to be content on using my airfryer and cook the potato marbles I bought (with butter, salt and pepper). hahaha
I don't have airfryer, maybe I'll get one in the future and see what I come up with. 😀
I love it...don't have the truffle paste... only black truffle oil
Truffle oil works just fine. Add it with the cream, and then add again as the finishing oil. :)