I am Claudio Zorloni, I’m with Il Fornio and I want to show how to make Gnocchi today. We are ready now to make our dough and we sprinkled just some flour on our clean surface and using a potato masher, we mashed our potatoes so we are ready to Gnocchi, always clean.
What we’re going to do is make a fountain here in the middle. We’re going to start with putting some salt on the potato, some white pepper, some parmesan cheese and some nutmeg using— not too much nutmeg because otherwise it’ll cover the flavor of the potato, just a little bit.
At the end we add the flour, the proportion it’s here it’s like a two pound of potatoes and we’re going to put half of the weight in our flour. So in this case, it’s just going to be like a pound of flour on our potato and for this amount of potato, we’re going to use one egg. So, we break the eggs in the middle and using our finger tips, we’re going to pull everything together like this, using only the finger tips to mash everything nicely.
And after when everything is combined, we’re going to squeeze everything together just to make a nice bowl and after when we have our dough, using the palm of our hand, we’re going to push the dough on the surface. Together we push it. Just work really fast and in all direction. So, the dough just slam it a couple of times in the table. Always work nice and clean and that’s it.
Remember to work fast and don’t work too much of the dough, otherwise it gets to saggy in the potato and no going to come out right. Just shape it like a little square and you let that to rest for a couple of minutes. Next step, we’re going to make ready to make our Gnocchi.
Transcription by:
Scribe4you Transcription Services