In this video, I show you how to make the classic gnocchi adapted for Pakistani ingredients :)
INGREDIENTS:
YOLO
Potatoes
Egg yolk
Flour
Salt
Garlic
Butter
DIRECTIONS:
1. Preheat your oven to 22O c.
2. Clean your potatoes and score them with a knife or fork. Put them in the oven for 40 minutes. OPTIONAL: For roasted garlic, cut the head off of a garlic bulb, drizzle over some oil and salt and wrap in an aluminum ball. Bake in the oven with the potatoes for 30 minutes.
3. Put a pot of water on to boil when you take your potatoes out.
4. Take out your potatoes and carefully cut them in half wearing a glove on one hand.
5. Take a spoon and scoop out the inside flesh WHILE THEY'RE STILL HOT.
6. When finished, spread the skinned potatoes out and mash thoroughly with a fork.
7. Sprinkle over some salt, make a small well in the center of your mashed potatoes and add an egg yolk.
8. With a container holding your flour by your side, start adding flour gradually and mix gently by hand.
9. Keep gently mixing and folding the potato mixture and keep adding the flour until the dough ball can hold its shape and is no longer sticky. STOP ADDING FLOUR when this happens.
10. Clean your workspace with a bench scraper and flour your hands to remove the sticky dough.
11. Divide the dough into 4 pieces with either a bench scraper or knife.
12. Roll each piece into long snake-like logs by gently rolling WITH YOUR PALMS. Thickness is up to you but I recommend 1 inch.
13. Then cut one-inch pillows along the length of your dough.
14. Repeat for all your pieces.
15. Shape is up to you. You can keep the shape as is, or you can poke the pillows in the middle with your finger and then scrunch the sides together to create the shape I used in the video.
16. Melt your butter in a nonstick pan alongside your pot of water and cook it until it turns a deep brown color. Turn the heat down.
17. Throw some flour over your gnocchi and place them in a strainer and gently lower them in your pot of water ONLY WHEN IT IS AGGRESSIVELY BUBBLING. If you add them before, they will stick together.
18. The gnocchi will cook in about 2 mins and when they float to the top of the water, they're ready.
19. Scoop them out and toss them into your butter to brown.
20. Cook on each side for about 3 minutes each to get a deep golden brown color.
21. Thrown in a spoonful of your roasted garlic, toss your gnocchi, and then kill the heat.
22. Thrown in some COLD butter and a tablespoon of your pot water and then toss rigorously. Finish with salt and other spices of your choosing.
23. Transfer to a plate or bowl and serve immediately.
NOTE: Gnocchi can be made in advance and frozen very easily for larger gatherings and can be cooked straight from frozen.
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2 окт 2024
