Here I am again. I’m the Almafikust
Minori
In a house of a friend of mine, Dominico.
And I’m going to show
how perfect
make “gnocchi di patate”.
To begin
Do you need fantastic potatoes
What I recommend is a beautiful Mary Piper potato or King Edward
a very good one.
You need one kilogram of potatoes.
If I make them open .. Look
The shell is so off.
And they look all ..
In my hands.
They are ready.
If you cook potatoes
put them in cold water, lots of water.
Bring to the boil and cook for about
fifteen to twenty minutes
About this is the size of the potato. If you have something bigger ..
cook them just for ten minutes extra, they are also good.
I advise you to invest in a good potato press.
Blend it, or use fork.
You wait for them a little bit cool. If you are cool, remove the zest ..
she does in the potato press ..
Look!
And with a few strong hands come nice.
I go through here.
Yes! Yes!
This is the way I want them.
To them ..
all ready.
Here we go again. Ready.
You have one kilo of potatoes lovely. Look.
Here they all are.
It’s dry
not wet.
And silky.
Do not try too much kneading, do not try too much editing.
Because the more you are going from processed more water.
This part is easy.
Use salt, okay?
Make sure you can see the salt you use.
Salt Flakes are fantastic. Rub them between your hands, look.
Look.
Pepper, watch it fall down.
Just a little bit. Well I have to do with egg.
Why do I do that ..
is because it binds all egg yolk
and keeps everything together
For one kilo
potatoes
I use two egg yolks.
Run it between your fingers.
Egg yolk in it.
Two eggs.
Very important is also the flower.
Do not use too much flour.
I need a hundred grams
“double zero” flour.
Ensure that you truly “double zero” is used.
“Double zero” is extra fine.
One hundred fifty grams, look ..
Everything in it.
So easy.
Here you can see that I use rice flour.
But I use rice flour in order not to mix, only to roll it out.
It also dries the potato a little off.
Mix it. Always use your hands, if they are clean. Look how I do it.
Make sure
that all of the egg, all being recorded.
But not edit it too much.
You can see here on this board
Everything is included, it is dry.
And it’s okay if you can see the egg a little bit.
We must still
unroll.
A little rice flour.
Roll it over.
And you see how beautiful it is, look!
It stays together. I was just my hands.
It is very important that after making the gnocchi
your hands clean. Fantastic, that’s done.
Look.
You can see how beautiful it is. That little bit of rice flour ensures that
cutting board stays nice and dry.
Now take a knife
and cut a piece off.
I’m going to cut it further. Look.
You can
see all egg inside
a little pepper, and you can see the potato.
Roll it gently.
You can see it all stays together when rolling.
Just a little bit
rice flour
top.
Cut it out.
Put them side by side. Grab a knife ..
And you have perfect gnocchi ready to cook. And if you
do not want in this form ..
If you want more about you grab a ..
place it between your hands and roll it.
Then you get nice round gnocchi.
If you want it a little different
grab a fork
and push him on, look.
What if you
want to do a little different, grab one in your Handem
press your finger in there and roll it between your fingers.
And then do it again. With a small slot in
and also the small dashes
on the other side.
.. but come on!
This is good enough.
If you want to see how this fantastic gnocchi cooking
please do not forget to Jamie Oliver
Food Channel go to YouTube.
And then you see how I prepared the gnocchi
and lots of other dishes.
Minori
In a house of a friend of mine, Dominico.
And I’m going to show
how perfect
make “gnocchi di patate”.
To begin
Do you need fantastic potatoes
What I recommend is a beautiful Mary Piper potato or King Edward
a very good one.
You need one kilogram of potatoes.
If I make them open .. Look
The shell is so off.
And they look all ..
In my hands.
They are ready.
If you cook potatoes
put them in cold water, lots of water.
Bring to the boil and cook for about
fifteen to twenty minutes
About this is the size of the potato. If you have something bigger ..
cook them just for ten minutes extra, they are also good.
I advise you to invest in a good potato press.
Blend it, or use fork.
You wait for them a little bit cool. If you are cool, remove the zest ..
she does in the potato press ..
Look!
And with a few strong hands come nice.
I go through here.
Yes! Yes!
This is the way I want them.
To them ..
all ready.
Here we go again. Ready.
You have one kilo of potatoes lovely. Look.
Here they all are.
It’s dry
not wet.
And silky.
Do not try too much kneading, do not try too much editing.
Because the more you are going from processed more water.
This part is easy.
Use salt, okay?
Make sure you can see the salt you use.
Salt Flakes are fantastic. Rub them between your hands, look.
Look.
Pepper, watch it fall down.
Just a little bit. Well I have to do with egg.
Why do I do that ..
is because it binds all egg yolk
and keeps everything together
For one kilo
potatoes
I use two egg yolks.
Run it between your fingers.
Egg yolk in it.
Two eggs.
Very important is also the flower.
Do not use too much flour.
I need a hundred grams
“double zero” flour.
Ensure that you truly “double zero” is used.
“Double zero” is extra fine.
One hundred fifty grams, look ..
Everything in it.
So easy.
Here you can see that I use rice flour.
But I use rice flour in order not to mix, only to roll it out.
It also dries the potato a little off.
Mix it. Always use your hands, if they are clean. Look how I do it.
Make sure
that all of the egg, all being recorded.
But not edit it too much.
You can see here on this board
Everything is included, it is dry.
And it’s okay if you can see the egg a little bit.
We must still
unroll.
A little rice flour.
Roll it over.
And you see how beautiful it is, look!
It stays together. I was just my hands.
It is very important that after making the gnocchi
your hands clean. Fantastic, that’s done.
Look.
You can see how beautiful it is. That little bit of rice flour ensures that
cutting board stays nice and dry.
Now take a knife
and cut a piece off.
I’m going to cut it further. Look.
You can
see all egg inside
a little pepper, and you can see the potato.
Roll it gently.
You can see it all stays together when rolling.
Just a little bit
rice flour
top.
Cut it out.
Put them side by side. Grab a knife ..
And you have perfect gnocchi ready to cook. And if you
do not want in this form ..
If you want more about you grab a ..
place it between your hands and roll it.
Then you get nice round gnocchi.
If you want it a little different
grab a fork
and push him on, look.
What if you
want to do a little different, grab one in your Handem
press your finger in there and roll it between your fingers.
And then do it again. With a small slot in
and also the small dashes
on the other side.
.. but come on!
This is good enough.
If you want to see how this fantastic gnocchi cooking
please do not forget to Jamie Oliver
Food Channel go to YouTube.
And then you see how I prepared the gnocchi
and lots of other dishes.
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