Gnocchi | Basics with Babish

basics

with

babish

and my website

basics

with

babish

comm or brought to you by Squarespace head there now to see all recipes from live kitchen equipment lists and more get 10% off your first Squarespace order by visiting squarespace .com removes babish from websites and online stores to marketing and analytics tools Squarespace is the all-in-one platform to create a beautiful online presence and run your business well, friends, so today we will conquer one of my biggest fears of all time and we will become the most yogi traditional recipe that starts with potatoes, this is a great use for leftover potatoes, but if you start from scratch, we will prick them all with a fork, otherwise they could apparently explode and then, once we have washed all the potatoes.

To remove the juice from our person, we will place them in a 375 degree Fahrenheit oven for about an hour, after which these skins should be crispy and the inside can be easily pierced with the potato puncher of your choice and now comes the somewhat laborious task of removing the skin using a clean kitchen towel to protect your delicate skin-covered hands. Let's remove the skin from these potatoes. This will allow more steam to escape. Less steam equals less moisture, and less moistening equals lighter, fluffier

gnocchi

now that they're cooled a bit, you can pass them through a food mill, but if you're like me and can't find your food mill, you can chill the potatoes in the refrigerator for a few hours and then run them through the fine holes of your favorite cheese grater, but again, this process is much easier and quicker if you just use a potato masher once you've divided the potatoes into fluffy little pieces, we want to measure them.

I have about 500 grams of potato rice on this rimmed baking sheet, so for every 500 grams of potatoes we want to add one beaten egg yolk, go ahead and spread it out as evenly as possible and then we want to sift in about 100 grams of flour All-purpose on all potatoes. It's a matter of putting all this together in a bowl of dough in the least traumatic way possible. I like to use a bench scraper to chop and mix everything to make sure the egg and flour are evenly distributed and then start using my hands to press it into a cohesive dough once formed let's start kneading now kneading is really the process that will determine how hard or tender your

gnocchi

will be, just remember that the more you knead, the harder they will become, but if you give in from the beginning, then they will be tender.

I like my gnocchi to be lightly cooked so I ended up needing about 90 seconds either way, once the dough is smooth and there are no egg streaks left we will roll it out into a slightly thick dough. log and cut it into four equal pieces, then we'll sift some all-purpose flour onto our work surface, take one of our dough segments and start rolling it into a rope about an inch thick, just keep pressing down on Any plump spots until it's nice and even and long, then using a bench scraper or sharp knife we'll cut them into little balls of dough, the size is up to you.

I like big old yokes, but there you go. As for making a yogi, that's all there is to it, the only step left is to deal with the form. You can keep them like this in their native pillow form or another popular route is to simply roll them into a ball with these two shapes. They work particularly well for rich, extra thick sauces, but if you prefer more subtle flavors and want your gnocchi to have the ability to catch the sauce, it might be a good idea to introduce a few nooks and crannies, the easiest way to do this is to simply pinch them in. with your finger poking a nice deep cut into the center of the gnocchi or you can go for the all-time classic gnocchi shape and press it against the tines of a fork using your thumb to press the dough ball down and through. the tines of the fork. creating ridges on the outside of the gnocchi and creating a little sauce indentation on the back where the gnocchi are folded and there you have it four perfectly acceptable and functional ways to shape your Italian dumplings your Italian dumplings anyway I'm going to go go ahead, rinse and repeat with the rest of this dough because it's fascinating to watch it roll it out, chop it x times x times x times x einstein.

I'm going to sprinkle them all with a little extra sifted flour to prevent them from sticking and these guys are ready to cook or alternatively you can put this whole tray in the freezer, let these guys completely solidify for about an hour, take them out of the frozen surface with a shovel and then simply label and bag them. The frozen yogya are ready to cook at any time, they will just require maybe 30 extra seconds in the boiling water. Now, the other very popular and much more forgiving way to make gnocchi is with ricotta cheese. I'm using about 1 pound and 450 grams of whole ricotta, which I'll take the optional step of draining in cheesecloth placed in the strainer set in a glass container.

I'm covering the cheese with plastic wrap, covering the plastic wrap with another smaller bowl, and filling that bowl with something heavy. We'll just apply nice, even pressure to the cheese while it hangs in the refrigerator for at least eight hours, like I said, this step is totally optional, it'll just remove a little bit of the excess ricotta and less moisture equals a lighter, fluffier result. and well, I'm going to show myself pulling this way out of the bowl because I'm about to throw the cheese back into the bowl and I don't want to confuse the viewer, so in a large bowl goes our drained ricotta. large egg about three ounces or a small fluffy mound of grated parmesan and optionally depending on how you are going to use the gnocchi a little grated nutmeg, nutmeg goes great with most Italian dishes so I say do it, then this is not work.

For a small whisk, we have to bring a normal size whisk and beat them until they are nice and smooth and then we start with about 150 grams of sifted all-purpose flour. You may need more, so put that sieve away. ready, then using a rubber spatula, we are going to gently fold this mixture until it becomes a cohesive dough, if it feels a little sticky, sift in a little more flour once it no longer sticks to your hands. spatula. I want to knead it until it's nice and smooth and there are no dry streaks of flour, but just like potato gnocchi, be careful not to knead it too much otherwise you'll have tough yolks and from here the procedure is pretty much the same. divide the cuts, shape them, and place them on a floured rimmed baking sheet.

From there again, you can optionally freeze them; Otherwise, these guys are ready to cook, which is what we'll ultimately do with them. Today I'm going to show you three of my favorite yogi sauce options. It starts with a brown butter and sage sauce, first in a large skillet, place approximately 2 tablespoons of unsalted butter that we are going to melt and begin to brown. It takes a little practice to brown butter, just keep turning it until the milk fats separate and start to turn a lightly toasted golden color like this at this point, both to add flavor and to stop the cooking process, we'll add a handful of finely chopped shallots and let them sweat for about a minute until they have a little. of color, at which point we'll add a big handful of freshly cut sage, as well as 2 or 3 cloves of garlic, either minced or just crushed like that, if you want to keep it rustic once they're all nice and soft and fragrant.

We will remove it from the fire to prevent anyone from getting burned. We'll throw our gnocchi into our pot of boiling salted water that we've had ready all this time because the gnocchi will only take about 90 seconds to cook. We know they are ready. Done when they start to rise to the surface, at which point we will scoop them out using spider mesh and throw them straight into our pan, don't worry about draining too much pasta water, the pasta water will play. play a key role in creating our sauce, first let's stir the yolks around in the pan a little to make sure they're coated with all that browned butter and herbs, then we'll turn off the heat under the pan and take some measurements.

To emulsify the sauce, we'll add three things, about three tablespoons of cold unsalted butter, three to four ounces of grated Parmesan cheese, and maybe a little less than a quarter cup of the pasta cooking water that's loaded with starch. . Give this some spirit. mix that in to emulsify and aerate the sauce and watch it go from looking a little oily and dry to creamy and really luxurious; Be sure, of course, to season it with kosher salt and freshly ground pepper to taste and feel free to add a little more. pasta cooking water, if you feel it's getting a little thick, give everything one last toss and there you have it, a rich, decadent, deeply flavorful and creamy Irby, an exemplary use for homemade gnocchi, finish it off with a little more freshly ground pepper and some freshly grated Parmesan and then it's time to dig in.

This is one of the most technically complicated ways to make gnocchi. It takes a good sense of timing, otherwise you might break the sauce, but I promise you it's worth the effort. However, there are some lower ones. effort sauces that we can include in this will be a similar version to gurian pasta with potatoes and pesto, since yogi is potato pasta, so we will start by making a very simple fresh pesto with about a quarter cup of toasted sauce. pine nuts one and a half cups of fresh basil leaves two cloves of garlic, minced 2 ounces of grated Parmesan cheese and maybe about a third of a cup of high-quality olive oil.

We're combining this in the bowl of a food processor along with a pinch of kosher salt and a few twists of freshly ground black pepper and glaze on high speed until we have a nice creamy emulsified pesto, go ahead and taste it for seasoning before we head out. to the stove where we have our trusty pot of already boiling water in which we will throw some sliced ​​green beans which we will blanch for about two minutes before taking them back and placing a warm pan off the heat, then we will cook our gnocchi as usual, place them on top of the green beans. pile our fresh pesto on top, hit it with about 1/4 cup of pasta cooking water and mix everything together, which will give us a nice creamy sauce, any real cream, this is another flavorful and invigorating sauce that works great with gnocchi, Plus you have maybe half a dozen green beans, so they're totally healthy, right?

Oh, if there's one thing gnocchi isn't diet-friendly for and if you really want to turn the dial into cheap eats territory, then we need to talk. with gorgonzola cream sauce first in a medium wide saucepan, we'll pour in about a cup and a half of heavy cream, we'll bring that kind to a simmer and stir frequently for about 15 to 20 minutes or until it's reduced by half and then let's go. Lower the heat and add about four ounces of crumbled Dolce Gorgonzola with an optional bonus of 2 ounces of grated Parmesan, but decidedly not optional, about a quarter teaspoon of freshly grated nutmeg, whisk everything on very low heat until everything is combined. have melted and corporate, make sure to season with kosher salt and freshly ground pepper, then we're going to cover this guy and keep it warm while we prepare the gnocchi, we already have our pot of salted water about to boil and right next to it we're We're going to heat up a frying pan large nonstick pan with a little vegetable oil over medium-high heat until the oil begins to shimmer.

If you timed it right, then yoki should be starting to rise to the surface, so let's fish it out. Try to shake off as much of the excess water as possible and pour them into our preheated pan. We will try to place them all in an even layer making sure they are all in contact with the pan and leaving it untouched for two or three minutes. straggler, no man left behind, let these guys sit without moving them so they develop a nice brown crust, you see, we're making fried gnocchi right before we turn them. I'm going to hit them with a little more oil of the best oil just to make sure they don't stick, let's stir the old pan a little bit and take a look at that color.

These types will be soft and pillowy on one side and golden and crispy on the other. We're just going to add a really nice texture to what's there. normally it's quite a sticky and sticky dish to which we add a little bit of KS and FGP, mix it to coat and then start to serve on the plate, first fill a bowl with your half fried little pillows and then drizzle the gorgonzola cream sauce On top of that, that's a good phrase. then if you're really a nutmeg fan like me I'll top it with a little more nutmegfreshly grated butternut and if you're a cheese fan like me, a little extra grated cheese and if you're a parsley fan like me, a little freshly chopped parsley brought some color and contrast to the dish and this friend is quite out of control, the sauce is incredibly original and spicy due to the gorgonzola, but it is balanced by both the warmth of the nutmeg and the textural contrast of the fried gnocchi and As you can see, I am very happy with what I made here, try it yourself same, just make sure to do some cardio before, after, or during this episode.

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