#cooking #food #recipe #gnocchi #pasta
Making noky from beginner to pro. A beginner potato prep is simple. Boiled hole, peeled once cool, and then mashed. Adding eggs, salt, and flour to bring it together. Then dividing, rolling, and chopping the dough into bite-sized pieces. Boiled until they rise to the surface and then given a little crisp up. Tastes like noky, but the texture needs work. Chiefly the chewiness that comes from too much gluten, aka too much flour. But that flour was needed because the potatoes had too much moisture. So for intermediate, we salt bake in the oven to draw out more water. Then using a ricer or sieve to get a smoother consistency and bringing the dough together like before but with much less flour needed. Then once poured and fried like before the result is airy pillowy like noky with all the potato flavor coming through. Now pro is a bit of a curveball. Ditching potatoes entirely and going for a Parisian style noki that starts similar to making shoe pastry. Water butter and flour makes what’s called a panard which is then mixed with Djon mustard and palmesan. Adding eggs one at a time then finishing it with some chopped parsley. Loading it into a piping bag. Then using this really cool string technique I saw the chefs at Faro use to ping off each noky piece into the water. Then board and fried to complete what is by no means traditional or even Italian, but incredibly delicious noki nevertheless.
23 Comments
Learn how to pronounce gnocchi.
Hnoqui
a few years later…
"So how did you get the gig at Fallow…?"
"I mentioned some string above a pan of boiling water…"
KOPYTKA 🇵🇱 🇵🇱 🇵🇱
My god the BS on this video….. Firstly the size of gnocchi makes the difference and these are way too big. Secondly you can boil potatoes, only let them cool down before you peel them so they will not absorb so much flour….. Source: I'm Italian and started tasting real gnocchi from the age of 4 when I was stealing them while under my grandma's table 😂
Last one wasn't gnocchi lol
Nice
Please please please post ratios/measurements/recipes in the descriptions, so we can recreate at home 🙏
Can you please make khanom chan😅
The last one feels illegal
Microwaving your potatoes makes for a better compromise between boiling and baking them.
I'm getting a potato ricer just to try the second one out now
Old, wrinkly potatoes are the go-to for gnocchi, since they already lost much water (it's water loss over time making old vegetables wrinkly)
if you are going t make a video about gnocchi please learn how to say the word correctly.
The first version is the closest to the best. My grandmother always made hers chewy, and never crisped them. I can't stand gnocchi any other way now.
The last one is Gnocbokki
I've never known kitchen mess like the one time I made gnocchi. Never again, the premade from the supermarket is fine thanks
Nock-e ☠️
It's not Gnocchi unless it has potato, Intermediate for the W!
Top level is only Gnocchi if you want to go to war with Italians over their cuisine 😂
Try cake flour, it's lower in gluten.
I’d love to see a collab with you and the chefs at Fallow 🔪
Next step: ricotta gnocchi.
The only applied string theory I have experience with