REAL potato gnocchi from scratch - Easy to follow recipe
Homemade potato gnocchi
INGREDIENTS
Gnocchi
-Potatoes 300g
-Flour About 80g
-Eggs 2or3-Salt to taste
TIPS/ADJUSTMENT
-In the potato choice go for the older ones, they contain less water;
-Bake the potatoes instead of boiling them, ash shown in the video;
-Eggs are not mandatory;
-When kneading the dough don’t over work with it. The less you touch it the less flour is gonna need.
Add a pinch of salt to the dough and don’t forget the pasta water
❔FAQ
■ Where are you from ? I’m a 27-year-old Italian chef from Abruzzo, born
and raised in the heart of Italy.
■ How did you start cooking ? Growing up in my family’s restaurant in
Pescara, I spent over 10 years honing my skills and developing a deep
passion for cooking. Three years ago, I took a leap and moved to NYC to
share my love for authentic Italian cuisine.
■ A NEW RECIPE EVERY SUNDAY
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