How to Shape Homemade Gnocchi

How to Shape Homemade Gnocchi Hi everyone! This is Jackie from phamfatale.com. This is my very first video, so I hope you’ll like it. Today, I am going to show you how to form gnocchi. I picked this recipe because a lot of people are intimated by the idea of making their own gnocchi at home but it’s actually really simple and I’m going to show you how easy it is. So, let’s get started. In this bowl, we have the gnocchi dough. It’s made with sweet potatoes, two eggs, some flour, olive oil, salt and pepper. You can find out how to make the gnocchi dough on phamfatale.com. To begin with, we’re going to roll out the dough into cylinders. So first, I need to sprinkle some flour on the workspace. So now, we’re going to transfer a spoonful of the pasta dough onto the workspace. You want to slightly flour your spoon so that the dough does not stick too much. Just roll your hands back and forth over the dough until the cylinder is about one and a quarter inch thick in diameter. If the dough starts sticking to the work surface, just cover with a little more flour. You don’t want to overwork the dough too much. Otherwise, the gnocchi will be a little too dense. The next step is to cut the cylinder into one and a quarter inch segments. The trick here is to rotate the knife while cutting the dough. The final step is forming each, individual gnocchi. So, pick up your first piece. Make sure your hands are nicely floured. Start rolling it between your hands and form a ball. Once the ball is formed, flatten it. Transfer it to the work surface and with the back of a fork that is nicely floured; make sure that it’s floured. Then create a design. Flip it and then roll it on itself. Let’s do it again. One more time, a piece of gnocchi, form a ball. Once the ball is formed, flatten it. Transfer it to the work surface and with the back of the fork; create a design. Flip it and roll it on itself. All that is left is to form the remaining gnocchi then cook them in a pot full of boiling water. Wait until they rise to the surface and then you can enjoy them as is but I prefer sautéing them a little butter for more flavor. Bon appetite!