Italian Recipes – How to Make Gnocchi


Get the recipe for Gnocchi I at http://allrecipes.com/Recipe/gnocchi-i/detail.aspx

Watch how to make potato gnocchi using a recipe that’s been handed down through the generations. It only takes three ingredients! The key is in the technique. See how it’s done.

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20 comments

  1. This is the first Allrecipe recipe that I’m disappointed by. First off, way toooo much flour. You’re supposed to just dust the flour into the dough to bring it all together. It needs an egg mixed in with the potato. And you don’t have to flour each pillow immediately. You can cut them and lightly flour them if it’s sticky. But if done right and floured before the gnocci is brought together on the kitchen surface, it’s not necessary. Without having one, I know already the gnocchi will be tough and doughy. Not light and fluffy, as gnocchi should be. And btw, you shouldn’t peel the potato before hand, water gets in and ruins the recipe all together. YUK. Why all recipes, why?

  2. I’m sorry but this is a terrible recipe.  Gnocchi need to be light and fluffy.  The more flour you have to add, the heavier and denser they become.  Once the potatoes have been riced, let all of the steam escape.  That means less moisture to add flour to.  Add an egg yolk as it gives it flavor but, again, less moisture to absorb the flour.  Now, the most important thing, add the flour in very small increments.  The more flour, the heavier the gnocchi.  Once it is pliable, that’s when you start to roll and cut.  If you’re going to use a fork, for goodness sake, use the back of it.

  3. I’ve watched a bunch of videos and read alot on the web about how to make Gnocchi and it seems like you break every law there is when it comes to how to make Gnocchi…

  4. This recipe is not like the gnocchi I make. The dough seems very thick. I use Eugenie Kitchens recipe. It is so much better. Keep trying AllRecipes😊

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