Not only does it allow you to make “a bit of a mess” in your kitchen, but the quality and flavor you are able to achieve at home are amazing, and well worth the effort you’ll need to put forth to making great gnocchi.
The video I am providing below does not outline the recipe for gnocchi. It depicts how to form gnocchi pasta from the dough, and achieve the proper shape with tools you have at home.
Be sure your gnocchi dough is of the right consistency and texture before you start to try and form the gnocchi pieces. If your dough is too wet, the gnocchi will fall apart or completely disintegrate when you boil them up for eating. If they are too dry, they’ll be tough and chewy, most likely undercooked.
- Mix dough according to your recipe.
- Roll a softball-sized piece of dough into a ball on the counter top or flat surface covered in bench flour, and cut in half.
- Roll that half of the dough into a tube or cylinder, as though you would roll a rolling pin or a pencil on a desk, to be about 1 inch in diameter.
- Cut bit-sized pieces from the tube with a sharp knife dipped in flour.
- Take each piece and roll them into balls with flour on your hands.
- Take each piece of dough and roll it on the tines of the back of a fork starting from the curve down to the tips of the tines with your thumb, rolling the piece of dough down the length of the tines.
- Place each piece on a cookie sheet covered in flour and toss lightly into flour to coat them for storage.
- Store gnocchi in a resealable container or resealable freezer bag in batches, and freeze to store.
I hope you enjoy this How to Cook Video on Cooking with Kimberly. Until next time…
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