How to Make Gnocchi | Italian Recipes | Allrecipes.com (VIDEO)
Get the recipe for Gnocchi I at http://allrecipes.com/Recipe/gnocchi-i/detail.aspx
Watch how to make potato gnocchi using a recipe that’s been handed down through the generations. It only takes three ingredients! The key is in the technique. See how it’s done.
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lol stick to fish and chips i think it would be better …..
0/10
just about everything is wrong
2 cups of flour??!! Are u making gnocchi or bread?
I searched for a recipe not a commentary, people love to hear themselves talk don’t they?
First Leave the skin on the
Potato!!!🇮🇹
Plastic wrap s not meant to touch food, just to seal over a bowl etc.. it's plastic ..
If you know there is miles too much potato, why do we start off with two and not one? LOL anyway thanks
Way to dry, not my family's way
1: don’t peel
2: use a toothpick/skewer to test pierce
3: use a potato ricer NOT a masher
4: use minimal flour however better to use semolina
5: no egg
6: USE YOUR HANDS
7: wrap in a tea towel and leave for 10 minutes
8: don’t over do the flour AGAIN
9: traditional sauce recipe
Passata rustica
Basil
Oregano
Boil or ‘fry’ with a drizzle of olive oil and a teaspoon of salt. After the gnocchi are cooked serve with the sauce spread evenly across add mozzarella and/or Parmesan specifically parmegiano reggiano and add fresh basil and black pepper.
10:singular for gnocchi is gnoccho.
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12: dislike this video
Traditional gnocchi the old fashioned way (optional: add salt when making the ‘dough’)
I love it 😆😍
Excellent I m going to give this a go! 😊
This is not gnocchi , it’s a potato bread..
you boil SKIN ON
Terrible !!!! The work station looks dodgy
gracias
lmao Americans are funny. my autistic nephew could make better gnocchi
Totally wrong way to make gnocchi from beginning to end.
there is to much flower
This is the first Allrecipe recipe that I'm disappointed by. First off, way toooo much flour. You're supposed to just dust the flour into the dough to bring it all together. It needs an egg mixed in with the potato. And you don't have to flour each pillow immediately. You can cut them and lightly flour them if it's sticky. But if done right and floured before the gnocci is brought together on the kitchen surface, it's not necessary. Without having one, I know already the gnocchi will be tough and doughy. Not light and fluffy, as gnocchi should be. And btw, you shouldn't peel the potato before hand, water gets in and ruins the recipe all together. YUK. Why all recipes, why?