POTATO GNOCCHI That's PERFECTLY TENDER Every Time

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Homemade, from-scratch gnocchi are pretty hard to beat if made properly. This video will teach you how to make potato gnocchi that's perfectly tender every time. Armed with the right recipe and technique, they're actually really easy to prepare. Just follow the 4 "Golden Rules" in my video and you'll be whipping up some of the best gnocchi in no time.
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POTATO GNOCCHI (BASE RECIPE)
Russet Potatoes, 1.75 lbs. (794g)
Kosher Salt, 1/2 tsp. (6g)
Grated Nutmeg, about 1/4 tsp.
All-Purpose Flour, 3 1/2 oz. (106g)
Parmesan Cheese, 1/4 Cup (3/4 oz. or 21g)
Large Egg, 1 each
TOASTED POTATO GNOCCHI WITH BROWN BUTTER,
TRUFFLE OIL AND PARMESAN CHEESE
Unsalted Butter #1, 1/2 oz. (14g)
Gnocchi (cooked and chilled), about 15 pieces
Chicken Stock, 1/3 Cup (about 2.5 oz. or 71g)
Unsalted Butter #2, 1/2 oz. (14g)
White Truffle Oil, a drizzle
Salt and Black Pepper, to taste
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#gnocchi #kitchenandcraft #recipes

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Опубликовано:

26 сен 2024

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Комментарии : 139

@KitchenCraftFood 4 года назад

I always follow 4 “GOLDEN RULES” when making gnocchi. How about you? What’s your method? Any tips or tricks? Comment below.

@BigBobDookie 5 месяцев назад

I made this today. Made a quick tomato based sauce with a little sofrito and puréed sun-dried tomato. Added a good bunch of smoked paprika and mounted with butter. Pan toasted the gnocchi. Garnished with fried potato skins (that were delightfully crunchy) and some dill fronds. Best plate of food I have ever cooked.

@mrkrasker9609 4 года назад

What I like about this recipe is that it is repeatable with consistent results. Thanks Tim.

@KitchenCraftFood 4 года назад

You're very welcome. Thanks for the support. I really do appreciate it!

@danielesbordone1871 15 дней назад

Baking the potatoes is a really good idea.

@LeighRenwick 8 месяцев назад

Just discovered this video after years of trying to perfect my gnocchi. Knocked it out of the park. Thank you!!!

@thatshillarious 3 года назад

I made this for my mother on Mother’s Day today. It was amazing - thank you so much for helping me make my mother smile!

@dinkohrvat344 Месяц назад

my favourite dish of all time ....GNOCCI !!

@timothyhurley4037 4 года назад

Hey Tim! Great name BTW. Thanks for the fantastic video. My last attempt at gnocchi was a disintegrated mess. Your video inspired me to try it again. I think what makes gnocchi tricky is that it sits at the intersection of baking and cooking. Tonight my wife (incredible baker) and I combined to make your recipe and it came out spectacular! We live at 6300 ft above sea level and the amount of flour you need to bake can vary quite a bit. The lesson my wife taught me tonight was to leave the initial dough a little sticky before you roll. If you get it just right and then roll it, you will be adding more flour than you need during the rolling process. Thanks again for the great video :)

@KitchenCraftFood 4 года назад

Tim! Thanks for watching and giving my recipe a try. I really appreciate the support and kind words. Crazy how altitude can affect cooking and baking in so many ways!

@Septembergirl10 2 года назад

I’ve been doing a lot of gnocchi research and the way you explain and your golden rules are so helpful! Everyone says not to over knead it but what does that mean? 30-60 seconds is exactly what I wanted to know, thank you!

@Viva_la_natura 3 года назад

I used your gnocchi recipe yesterday for Christmas Eve; yyyuge hit.... Your ratios and cooking methods are superb! Salute! Merry Christmas, and thanks!

@KitchenCraftFood 3 года назад

Awesome! Glad to hear it. Merry Christmas and Happy New Year to you as well!

@andgar8616 8 месяцев назад

I have tried and failed to make gnocchi many times… it was always a complete mess, very complicated and incredibly frustrating all for the end result to turn out horribly, too dense and too chewy! Your video here SAVED me! Not only did the end result turn out fantasticly delicious, but also your method was simple to follow, and each step felt like a natural/normal order rather than other methods where it feels like you’re spinning 1000 plates at once. Thank you, sincerely, Thank you!

@smorziie6765 2 года назад

We make gnocchi daily at the restaurant that i cook at and this video helped me make sure my gnocchi game is on top. .

@goldenegg1063 Месяц назад

I am a Massive fan of the Pontantong 🥔 . I cant wait to try this because Pontantongs are awesome 🥔 🥔 🥔

@KitchenCraftFood Месяц назад

Have fun with the recipe!

@Truth911- 8 месяцев назад

My mother absolutely loves gnocchi! Can’t wait to try this recipe sounds so much easier by the way you explain it. Thank you! 😃

@lisatahoe1465 5 месяцев назад

Absolutely the best instructions for pillowy gnocchi - food of the Gods!!! First time in my life that my gnocchi has been consistently perfect thank you! And I have to ask…what brand is your potato ricer?

@TheGrangie 4 года назад

And just like that...i want to make gnocchi!

@ohmylordforgivemeandmypare232 4 года назад

It' s a good idea you not boiled potato in this recipe I'm gonna try this way Thanks to share this with us☺

@KitchenCraftFood 4 года назад

You're very welcome. Happy gnocchi making!

@GOINGCRAZYINTHEKITCHEN Год назад

I really liked this recepy. I am about to make gnocchi for the first time AND make a video about it. It seems quite difficult. I also watched some of your pizza episodes.... Once in my life I did a really good pizza, it was due to 2 things, the dough and the oven. It was a real outdoor pizza oven. What a delight to work with. And I gave so much love and care and got lucky with the dough. I made an episode about it, but will remake it... it´s on my agenda, because I have to explain the dough´s developement.

@colinroberts-li6ob 5 месяцев назад

I'm about to try potato gnocchi for the first time tonight it seems nice but we will see

@tiffcat1100 4 месяца назад

This is so thorough, have taken notes & will be trying it soon ❤

@donnaregan8242 4 года назад

Just watched this, and now I’m SOOOO hungry!

@ludwigziffer6895 4 года назад

Looks wonderful, I'll be sure to try this recipe.

@KitchenCraftFood 4 года назад

Thanks, and please share your results!

@bonakrasniqi5870 10 месяцев назад

This is the best recipe I came across 👏👏

@etherdog 4 года назад

Hi, Tim. I don't know why gnocchi haven't been in my repertoire'. You have provided an excellent tutorial not only on how to make them, but what the pitfalls may be and how to avoid them. Since I don't have any truffle oil lying around, I think I will use some sage leaves from the garden. Thanks! I always look forward to your vids and cook from them. After the potato gnocchi, I will do one with sweet potatoes. Any tips on dealing with the extra moisture from them?

@KitchenCraftFood 4 года назад

Can't go wrong with browned butter and sage! To be honest, I've never attempted sweet potato gnocchi so it's hard for me to comment on the method. I'll try my hand this weekend and will report back. Sound good?

@etherdog 4 года назад

@@KitchenCraftFood Yes! My first instinct would be to bake the sweet potatoes until done, then scoop out the flesh onto a sheet pan and partially dehydrate it in a low oven for an hour to get the moisture on par with the russets. For storage, I presume you would boil first then freeze in a single layer then bag. Is that right or have you never had the problem of too many gnocchi? I will experiment, too, and we can compare notes.

@KitchenCraftFood 4 года назад

@@etherdog When I cooked professionally in restaurants I/we would prepare gnocchi daily by cooking, chilling, then holding them cold. I (or one of my cooks) would pull potions to order during service. If you want to make gnocchi in bulk at home, then yes, cook, freeze in a single layer and store them in ziploc bags or a container. I'll touch base on Monday with some notes on this weekend's efforts!

@etherdog 4 года назад

@@KitchenCraftFood Tim, I wanted to report on the sweet potato gnocchi I made. I followed your basic recipe by percentages. As suspected, the sweet potatoes are a lot more moist than a russet, and whilst I intended to dehydrate them more, I was running out of time, so I used about 1.5x the amount of AP flour. They were still pillowy after sauteeing in butter and the extra dusting of parm in the pan gave a nice almost crunchy shell. I didn't use any chicken stock because this was a first test and we only ate about 1/3 of them, so I can experiment further. They tasted great and thanks for the inspiration!

@simplyaizhan 2 года назад

Aaaah sage and butter, combo made in heaven!😋

@del_84 4 года назад

I have just put my potates in the oven to do this recipe tonight!

@KitchenCraftFood 4 года назад

Awesome! I hope you enjoy them!

@feliciarotaru7009 8 месяцев назад

Thank you for the recipe 👍

@_axish 4 года назад

Really Delicious recipe!

@KitchenCraftFood 4 года назад

Awesome. Think you'll give it a try?

@ohmylordforgivemeandmypare232 4 года назад

👍👌Yeah

@svetlana285 Год назад

Thank you❤

@ptsocr 2 месяца назад

Golden Rule #2 conflicts the with recipe on your website. Which should I use?

@davidosborn8062 Год назад

I love your videos,. You are a very good teacher..... Can I use potato powder for gnocchi?

@censored1638 Месяц назад

Can I mash the potatoes? I only have a masher or cheese grader

@JudyBoese-t6o 8 месяцев назад

thank you.

@johnambrogio9585 4 года назад

One question, If after rolling and cutting the gnocchi, can I freeze the batch before cooking? Thank you

@KitchenCraftFood 4 года назад

Yes, if you plan to freeze them, do that before you cook them. Just arrange the gnocchi on a small sheet pan (or at least keep them separated and in a single layer) and place them in the freezer. Once frozen transfer to a plastic bag or container. When you're ready to cook them, go straight from the freezer to boiling water...there's no need to try and thaw them. Hope that helps!!

@johnambrogio9585 4 года назад

@@KitchenCraftFood Thank you for the info

@KitchenCraftFood 4 года назад

@@johnambrogio9585 Happy to help!

@izzyehbella 4 года назад

Definitely going to try this :)

@KitchenCraftFood 4 года назад

Sweet. Let me know what you think!

@ruuzaahmed6790 4 года назад

very good 👍👍👍👏👏👏👏🙏🙏👌👌👌👌

@MONEYSNEAKERS 4 года назад

Cool

@Xbxreax 5 месяцев назад

If I use purple sweet potatos rather than regular, can I still follow this recipe exactly?

@veganpowerhouse 4 года назад

Apart from the egg, cheese, and butter I have made gnocchi, but I did boil the potatoes first and that made my gnocchi too soggy at the end. I did use a cashew butter and a vegan egg.

@KitchenCraftFood 4 года назад

Here's one of my older gnocchi recipes without egg. Omit the parmesan and give it at try: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xCRT9C79w3Y.html

@xkells757 3 года назад

Made this last weekend, and it was fuckin incredible. I've been hitting my head on chewy gnocchi recently and it finally came out perfect. Thanks a ton for sharing.

@KitchenCraftFood 3 года назад

Sweet. Glad to hear it man. Appreciate the feedback!

@heideggermartin1005 4 года назад

its nice

@11alexstreet 3 года назад

Once you make the gnocchi, you can freeze it right? Then just drop it right in the boiling water when you're ready to cook?

@beeboonunn137 Год назад

How do you store gnocchi? Can you dry it or vacuum pack it.

@walidmoussa4750 4 года назад

Thanks for the recipe definitely will try it. I also like your video especially the audio it's clear & crisp may i know which mic you are using? Thanks

@KitchenCraftFood 4 года назад

Hey Walid, thanks for taking the time to visit my channel. I use a Blue Snowball mic for the voice over audio and I've been experimenting with a variety of mics for the talking head portions. In this video I used an Audio Technica condenser mic, but I wasn't thrilled with the quality. My kitchen is a tough place to record so I'm thinking it was the space and not the mic.

@walidmoussa4750 4 года назад

Thanks alot for the prompt reply appreciated, will go now & watch your Neapolitan style pizza video

@KitchenCraftFood 4 года назад

You’re very welcome! Feel free to reach out any time if you have other questions and thanks for the support!

@baeliequinn7201 2 года назад

So im making olive garden chicken and gnocchi now do I still boil the gnocchi separately then add it after making the soup or should I add it in to the soup and cook that way 🤔

@NoodleEnd 4 года назад

Never tried making Gnocchi myself. Does the type of potato matter at all? Btw nice style for making the video!! 👍🏽😊

@KitchenCraftFood 4 года назад

Great question! Russet potatoes produce the best texture because they're lower in moisture than other potatoes. Avoid red potatoes, too waxy and high moisture content. Yukon Gold's work too and have a nuttier flavor, but the moisture content is higher so you'll sacrifice a little bit of the light, airy texture that properly made gnocchi are known for. Thanks for the nods on the video format. Still struggling with audio quality on the "talking head" segments. It's hard to soundproof a kitchen so there's always so much reverb and noise.

@ForbiddenChocolate 4 года назад

Thank you for asking this question, I was wondering the same thing. 🙂

@akono12 2 года назад

whole egg or egg yolk? And why? Thanks!

@kyleemessing2023 9 месяцев назад

Could you cook the gnocchi in the boiling water and refrigerate and then fry them off later in the day?

@KitchenCraftFood 9 месяцев назад

Yep. You can do that.

@christianruiztagle2407 18 часов назад

How many cups of flour?? I’m just not used to measurements this way

@chelseacole4854 3 года назад

I can’t wait to try this. But did we ever find out the dogs name? 😂

@denisychains 2 месяца назад

does this taste like rice cake tteokbokki ?

@KitchenCraftFood 2 месяца назад

@@denisychains huh?

@tessgamara3562 4 года назад

Can I use potato flour instead of mashed potato?

@KitchenCraftFood 4 года назад

There's probably a way to make gnocchi from potato flour, but I've never tried. I can't recommend doing it for this recipe.

@tiffcat1100 4 месяца назад

I did something Italians would hate me for & used Smash (instant potato flakes) yesterday, ad libbed & produced edible (to me) gnocchi so it’ll be only better from now on with the right ingredients & this impeccable method!

@duncanjames914 7 месяцев назад

Your video indicates 3 3/4 ounces of flour for every pound of potatoes but your written recipe above indicates 1.75 lbs and 3 1/2 ounces. Which one is correct? Thanks.

@wizardd9769 7 месяцев назад

i think it’s one pound of cooked potato but 1.75 lbs of uncooked unpeeled potatoes. Which means that you have to bake 1.75 lbs of potatoes to have enough yield for the recipe

@panawalagesampath4352 4 месяца назад

Can you put the recipe please

@smallkitchen4348 4 года назад

👍

@anastasiabeautyy1864 2 года назад

What is the recipe i want to make them

@KitchenCraftFood 2 года назад

Ingredients and measurements are in the description box below the video. Watch the video for instruction. Enjoy!

@Abc-we4ry 2 года назад

Awesome bro… Its hard to see old videos without your arm tattoo😅🙂

@jaesu-y2k 2 месяца назад

Use g unit plz

@KitchenCraftFood 2 месяца назад

@@jaesu-y2k the recipe in the description box has grams.

@djabroni_brochacho4644 Месяц назад

Use American units you commie

@walmyvlad2966 5 месяцев назад

Wait. What if you don't have a ricer??

@tiffcat1100 4 месяца назад

You can mash but it will be less light (more starchy). I’m going to invest in a ricer 😉

@samuelodell1791 Год назад

Your flour to potato ratio is different in the instructions no?

@AktarFardose Месяц назад

Jones Elizabeth Perez Kenneth Wilson Donna

@GwjwiFshs 18 дней назад

Smith Steven Harris Eric Anderson Melissa

@AktarFardose Месяц назад

Young Timothy Clark Steven Jones Brian

@kevinpage77 Год назад

How do you think restaurants make gnocchi? They can't take this much time on demand

@KitchenCraftFood Год назад

Depends on the restaurant. There are places that can crank out fresh gnocchi in large batches. Some other, like chains, probably buy it pre-made.

@kevinpage77 Год назад

@@KitchenCraftFood Made gnocchi tonight and it was very tough. I made the gnocchi about 90 minutes before putting it in boiling water. I don't know what i did wrong. I don't know how to do this for a crowd of 8 and have it come out at once. I'm pretty sure I added too much flour and probably too much egg. Very discouraging. I'll try agin this week. I hate it when it comes out this heavy, especially when the sauce itself was really good.

@kevinpage77 Год назад

Also, how many people does your recipe feed?

@tiffcat1100 4 месяца назад

@@kevinpage77I’m so hungry now I could eat the lot! I’m guessing from the 4 potatoes it would feed 3-4 people?

@SurreyIris Месяц назад

Miller Donald Robinson Robert Jones Timothy

@SilentNoMore64 4 месяца назад

I'm not criticizing your recipe whatsoever, but why do you skip the fork texturing? Must wondering if there is a specific reason.😊

@simoncrawley7430 6 месяцев назад

"Knee-yokey" I lasted about 20 seconds...

@KitchenCraftFood 6 месяцев назад

Later dude.

@DarrinGadson-b4s 9 дней назад

Hall Eric Harris Ruth Walker Ronald

@umirza 11 месяцев назад

Stopped a “1lb of potato a 3 3/4oz of flour” 😂

@KitchenCraftFood 11 месяцев назад

@umirza 11 месяцев назад

@@KitchenCraftFood most of the world uses the metric system. Have no idea what these are in grams, even roughly LOL.

@KitchenCraftFood 11 месяцев назад

@@umirza I understand. A few things you can do (1) use one of the many websites that offer measurement conversion calculators, (2) download an app on your phone that does the same thing, (3) simply look in the description box below my video for the measurements in metric. In summary, you have many options that provide what you need. This includes taking the extra 5 seconds to look at my recipe before criticizing my hard work.

@schoolsfan3719 10 месяцев назад

@@KitchenCraftFoodyou would think we the internet they could looked it up. Going to try your recipe. I have never made gnocchi. But when I get it at restaurant...if it's not homemade...it's a Hard Pass. Because I have not found any pre-made gnocchi to good at all.

@cassandrapanda9101 Год назад

An interesting recipe and I would like to try it but please learn to say Gnocchi properly. Now all these people will be pronouncing it incorrectly 😭😭😭 I don’t mean this in an offensive way but it makes a world of difference when someone takes the time and respects the culture.

@BrettCrowers-b6d 5 дней назад

Williams Christopher Hall Michelle Walker Deborah

@SerendipityChild 7 месяцев назад

Haha i tried, but decoding everything .. it sucks being in the 95.5% of the world that uses metric

@KitchenCraftFood 7 месяцев назад

Did you TRY to look in the description box for metric measurements?

@SerendipityChild 7 месяцев назад

@@KitchenCraftFood nope 😊 thank you

@mylesmiddleton4440 6 месяцев назад

kneeoaky

@KitchenCraftFood 6 месяцев назад

@dianeibsen5994 Год назад

All these Gnocchi recipes have wheat! Uugh😞

@KitchenCraftFood Год назад

Unfortunately gnocchi need some sort of binder to keep the dumplings from falling apart as the cook. Flour acts as that binder. I’m sure there are wheat-free recipes out there, but I don’t have one on my channel. Best of luck.

@dianeibsen5994 Год назад

Ok. Bummer. Thank you for letting me know.

@kantonerd6305 Год назад

I'm sorry but TRUE Italian Gnocchi, has no egg at all. Also you can build them with the skins on and you will NOT have the moisture problem... Any true Italian with tell you, no egg in the Gnocchi.....

@KitchenCraftFood Год назад

Did I say anywhere that this is a recipe for "true Italian" gnocchi?

@beatroot_red 10 месяцев назад

Also not true. Every household in Italy will have its own recipe. My grandpa, a "true" Italian always put an egg yolk in the gnocchi

@iBMcFly 9 месяцев назад

I’m a “true” Italian and I prefer egg in my Gnocchi.

@iBMcFly 9 месяцев назад

@@KitchenCraftFoodthis was an excellent portrayal of this dish.

@KitchenCraftFood 9 месяцев назад

@@iBMcFly thank you for the kind words. It’s easy for someone to criticize others online, but folks rarely pay compliments. I appreciate it!

@P3rmissionD3ni3d 5 месяцев назад

I made gnocchi last night. It was ok. I’ve never even eaten it before so I starting off totally blind. They were ok but they could be better. Hopefully with enough videos…..