Gnocchi & Parmigiano-Reggiano

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You don't have to spend an expensive night out on the town to enjoy Gnocchi and Parmigiano-Reggiano. Learn how to prepare Gnocchi and Parmigiano-Reggiano right at home with help from a culinary professional in this free video clip.

Part of the Video Series: Italian Delights
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Video Transcript

Hi I'm Linda Harrell and I am executive chef and co-owner of Cibo E. Beve Restaurant in Atlanta, Georgia. Today I'm going to teach you how to make Gnocchi with parmigiano cheese. I have baked potatoes, butter, freshly grated nutmeg, kosher salt, pepper, flour, eggs and parmigiano reggiano cheese. So what we're going to do, I have the potatoes. You have to let them sit for a while after you bake them, just let them kind of dry out and settle and that will make it easier too so they're a little bit cooler for you to peel and you're going to take the skin off. Now I have a box grater here, you can use a box grater or you can use a potato ricer if you have one at home but I'm going to use this box grater and we're going to grate potato, okay into the bowl, okay. And then some of the pieces on the outside they might be a little bit tough, then just get rid of those, okay. So I magically have some more here. I'm going to add the potato and then I'm going to take the egg, okay, and mix the egg in with the potato, okay. Then I'm going to take the nutmeg, I'm going to add the nutmeg, just a little touch of nutmeg, okay, a little bit of black pepper, parmigiano cheese, okay, mix them together, okay. Then we're going to add flour, we'll work the flour in. You don't want to over work the dough, okay, we've got the dough, you just want to work it. As soon as the flour is worked into it, it's enough. You don't want to go any further than that. So, the next step you have a floured surface, take your Gnocchi dough, okay, we're just going to kind of work this into the flour just a little bit. It's a little sticky, if it feels a little too sticky or a little bit more but you don't it to be firm. You don't want it to be really firm. You still want it to be soft, okay. I'm going to take pieces of dough and you're going to take your hands and you're going to roll it starting from the middle, work your hands out, start in the middle, work your way out. Now you can do gnocchi, you can go smaller than gnocchi, then you take it and you cut it. Okay, there you have your gnocchi. What I'm going to do now is I have some salted water, always make sure you salt the water, taste the water and take the gnocchi and drop it into boiling salted water, okay. Then we're going to cook it, we're going to wait for it to rise, so it's going to take a few minutes. Then what I'm going to do to get started I'm going to take the butter. I'm going to put it in the pan and we're going to start to do the butter, melt the butter in the pan. I'm going to pull the gnocchi out, nice and tender, okay. Now I don't add any salt to the dough. I don't add any salt when I'm cooking because I've salted my water which will season my pasta nicely. So let's put it with the butter. I do like a little cracked black pepper with that, just saute it in the pan, we've got a lot of butter there. I'm going to take some of that butter off. Okay, you just need a little bit and then I'm going to finish it with the parmigiano. Looks good, the gnocchi with parmigiano cheese.


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