By: Chef Vanshika
The word “gnocchi” is derived from the Italian word “nocchio,” meaning a “knot in wood.” Most Italian chefs say that the secret behind perfect gnocchi is the right potato. The best are ones high in starch and low in water content, such as the russet potato. The less water in the dough, the less gummy it will be
- Roasted Potato 700gm
- All Purpose flour 100gm
- Grated Parmesan 80gm
- Herb of choice
- Poke the potatoes, put salt and some olive oil.
- Roast the potato at 200°C for an hour.
- Grate the potato while still hot.
- Add some salt and drizzle some olive oil.
- Puncture the potatoes with knife.
- Sprinkle some chopped fresh rosemary.
- Add a fistful of grated parmesan cheese.
- Now add the all-purpose flour and little salt to the mixture.
- Mix in the bowl then put on counter and knead properly until dough is formed.
- Cut the dough into 4 portion.
- Then start rolling the dough. Refer the video for chef’s instruction on the method of rolling.
- After rolling, cut the dough into small Gnocchi. Refer the video for chef’s instruction on the method of cutting
Method of Cooking the Gnocchi
- Boil water in a big pot
- Add some salt and some oil
- When the water is boiling add the gnocchi, not too many at once
- When the gnocchi starts to float on the top that means It is cooked
- Strain and spread on a tray
- Drizzle some oil while still hot to prevent it from sticking to one another
Chef Who Made This
Vanshika Bhatia : Chef, Together at 12th