This 20 Min Gnocchi DESTROYS Store Bought

Video Description

Learn how to use the simple $1 tool chefs use to make perfectly light, pillowy potato gnocchi every time. Visit https://wildgrain.com/brian and use code BRIAN at checkout to receive $30 off your first box PLUS free Croissants for life! ▶️WATCH NEXT: The Pasta Trick Noone Knows About: https://youtu.be/8fQcu6ZwlQg?si=eYC-6aX6oIvhjCg8 ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: GEAR $1 DOUGH SCRAPER: https://www.webstaurantstore.com/webstaurantstore-5-1-2-x-3-3-4-straight-edge-bowl-scraper/176DS53WEB.html?utm_source=google&utm_medium=cpc&gbraid=0AAAAAD_Dx-s3i8N-Qi0QWODprmOQWQ8kf DOUGH SCRAPER: https://amzn.to/3IAnaMR GNOCCHI BOARD: https://amzn.to/474AT7V POTATO RICER: https://amzn.to/474nixs 12” NONSTICK SAUTE: https://amzn.to/4gR8WE0 3 QUART SAUCIER: https://amzn.to/46OW2BN SPATULA: https://amzn.to/46IbUpz MICROPLANE: https://amzn.to/4mGktHl CAKE (POTATO) TESTER: https://amzn.to/4mISB5C STRAINER: https://amzn.to/42nNe4x CUTTING BOARD: https://amzn.to/341OgnD HALF SHEET PAN: https://amzn.to/41SQxy1 HALF SHEET WIRE RACK: https://amzn.to/41tasDT FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo AMAZON STORE: https://www.amazon.com/shop/brianlagerstrom **As an Amazon Associate I earn from qualifying purchases** ▪ Potato Gnocchi with Gorgonzola Sauce Gnocchi ∙3 large russet potatoes (about 1500g / 3.3lb)500g needed after roasting ∙2 large egg yolks ∙8g (1½ t) salt ∙175g (1⅓ c) all-purpose flour, plus more for dusting Gorgonzola Cream Sauce ∙275g (1½ c) heavy cream ∙65g (½ c) gorgonzola cheese ∙20g (¼ c) parmesan cheese, finely grated (plus extra for garnish) ∙2g (½ t) kosher salt (for sauce) ∙2g (½ t) black pepper, freshly ground ∙Olive oil, for finishing 1. Roast the potatoes: Heat oven to 425°F (220°C). Place potatoes on a sheet tray and bake 60–75 minutes, until fully tender with no resistance when pierced. (Shortcut: 150g [1½ c] instant mashed potato flakes whisked into 350g [1½ c] simmering water may be substituted, though flavor will be less roasty.) 2. Rice the potatoes: While still hot, cut roasted potatoes into quarters. Allow to steam for about 2 minutes to release excess moisture then pass pieces flesh-side down through a potato ricer so the skins are left behind. 3. Make the dough: Place riced potato into a bowl. Add egg yolks and stir to combine. Add salt and flour. Using a dough scraper, cut flour into the potatoes to minimize gluten. Switch to your hand and gently squeeze together. Give 4–5 half-kneads just until a uniform dough forms. Cover and rest 5 minutes. 4. Shape: Turn dough onto a generously floured surface. Divide into 4 pieces. Roll each into a 24" (60cm) rope about 1" thick. Cut into 6–7g (about 1") pieces. Roll into ball, then roll each piece on a gnocchi board or fork with your thumb. Keep pieces well-floured to prevent sticking. 5. Cook: Bring a large pot of salted water to a rolling boil. Cook gnocchi in 3 batches to maintain heat. Boil until all gnocchi float (about 60 sec), then cook 30-45 sec longer (90-120 seconds total). Transfer to a tray, drizzle with olive oil, and toss to prevent sticking. 6. Make sauce: In a wide pan over medium heat, bring cream to a simmer. Reduce slightly, about 30 sec. Stir in gorgonzola, parmesan, salt, and pepper. Melt gently until smooth. 7. Combine: Add cooked gnocchi to the sauce. Toss to coat. If sauce thickens too much, splash in water to loosen — it will re-thicken as it absorbs. 8. Serve: Spoon gnocchi into bowls, top with extra cheese sauce, grated parm, and freshly cracked black pepper. CHAPTERS 0:00 Preparing the potato part 2:58 Making the dough 5:42 Rolling and shaping the gnocchi 7:58 Boiling the gnocchi 8:47 Making the cheese sauce and finishing 🎧MUSIC: EPIDEMIC SOUND https://www.epidemicsound.com/referral/ccpjb3