Gnocchi Pasta Recipe | How To Make Delicious Homemade Gnocchi Pasta | Chef Varun Inamdar - video Dailymotion

RajshriFood

Gnocchi Pasta | Gnocchi Pasta Recipe | How to Make Delicious Gnocchi Pasta at Home | Italian Cuisine Gnocchi Pasta Recipe | Pasta Recipe at Home | Easy To Make Gnocchi Pasta Recipe at Home | Pasta Recipe | Gnocchi Recipe | Creamy Potato Gnocchi Pasta | How to Make Gnocchi | How to Make Homemade Gnocchi | Best Gnocchi Recipe | Snacks Recipe | Quick & Easy | Rajshri Food  Learn how to make at home with our Chef Varun Inamdar  Ingredients: 500 gms Potatoes (baked & mashed) 50 gms All Purpose Flour        2½ gms Salt         12-15 gms Parmesan Cheese        Flour (for dusting) Water (for boiling)        Butter         2 tbsp  Butter        2 tbsp  All Purpose Flour       2 cups Milk  Salt (as per taste)         Black Pepper (as per taste)       30 gms Parmesan Cheese        ½ tsp Chili Flakes         2 tsp Oil       1 cup Button Mushrooms (sliced) 1 cup Spinach Leaves (chopped)        Salt (as per taste)        Black Pepper (as per taste)           Chili Flakes

Transcript

00:00 World Pasta Day is around the corner.

00:02 Let's celebrate with some Pasta.

00:05 Gnocchi are actually potato dumplings or starchy dumplings which are light,

00:09 which are flavoured with the sauce.

00:11 In this case the sauce is a white sauce with mushrooms and spinach.

00:14 Let's make a pasta style dumpling, Gnocchi.

00:18 Like I said Gnocchi are pasta like dumplings, these dumplings need to be light.

00:23 To make them light there are couple of things that need to be taken in consideration here.

00:27 The potatoes need to be dry cooked.

00:30 Now dry cooking is best done with baking.

00:33 So bake your potatoes, peel them, scoop them out and then you can finely grate them or mash them.

00:39 So your mashed potato is very important.

00:41 Then another ingredient that is equally important is the flour.

00:45 Now in this case I am using all purpose flour.

00:47 I am going to combine the two in a certain ratio.

00:50 What I do generally for a kilo of potatoes I use 100 grams of flour.

00:54 And around 20-25 grams of Parmesan cheese and 5 grams of sea salt.

00:59 I have been using this recipe for several years now.

01:01 For a simple reason because I think personally this just works about perfect.

01:05 The whole idea here is to not knead it like a dough.

01:09 We do not want agitation, we do not want heat, we do not want formation of gluten.

01:13 Very, very, very, very, very important.

01:16 Otherwise the Gnocchi becomes chewy, it becomes dense, it becomes heavy.

01:20 The whole idea here is to keep it light, to keep it airy and to keep it dumpling like.

01:25 Let's begin.

01:26 First things first, I am going to take potatoes on the bench directly and then let's go further.

01:32 Let's spread the potatoes on the workbench like so.

01:35 The whole idea is to sprinkle the flour like so.

01:39 And like I said not knead it like you would knead a dough.

01:42 It has to be gently just brought together.

01:45 If you have added salt while baking the potatoes as I have done,

01:48 at this stage you can completely avoid that.

01:50 Otherwise, like I said 5 grams for a kilo is just about perfect.

01:54 And along with this freshly grated Parmesan cheese.

01:58 With the help of a bench scraper, I am going to bring all of this together with light hands.

02:05 Well this way you start bringing the entire mass together.

02:13 And once you see that the flour and the potato have mixed well.

02:18 See there are no dry patches anywhere.

02:21 This is where you now need to bring all of this together with the help of your fingers.

02:27 Once all of this comes together, we keep this aside for at least 15 minutes.

02:32 It's been 15 minutes.

02:35 Let's divide this dumpling mass into two parts.

02:39 And if you see, this is exactly how we want it to look like.

02:43 It should not be like a dough, it should not be pasty and gluey.

02:47 Let's get further.

02:48 And then divide this into another piece like so.

02:52 Dredge some flour.

02:53 And roll this into a thin cylindrical shape.

02:57 Do not overdo the flour as well.

02:59 You do not want it to be dry and pale.

03:02 Let's divide this into little pieces.

03:06 Let's roll each dumpling.

03:08 And with the help of a fork, we give it the signature shape.

03:12 You press this like so.

03:14 Similarly, let's shape all our gnocchis.

03:22 Let's collect these in small batches and poach these in water.

03:32 We need to give these gnocchis a little bit of water.

03:35 We need to give these gnocchis a lot of breathing space.

03:37 Because the moment these are dropped in water, they would sink at the bottom.

03:41 And the sign that these are cooked is that these will rise to the top.

03:44 This would take roughly 3-4 minutes.

03:46 Once these rise to the top, let's carefully pick these.

03:50 And transfer these in a bowl.

03:53 To ensure that these do not stick to each other,

03:57 I'm also going to add in a little of the poaching water.

04:01 To ensure that these also kind of stay isolated,

04:04 I'm going to drop in a little piece of Butter.

04:07 Let's move on to making the white sauce.

04:09 First things first, in a hot pan, salted Butter.

04:12 Let's add in refined Flour.

04:14 And cook this till this gets fragrant.

04:16 Before the flour changes its colour, let's add in Milk.

04:23 I'm going to add in a little, stir this.

04:26 And once you see no lumps, I'm going to add in the rest of the Milk.

04:31 Do not get adventurous and add in all the Milk at once.

04:34 This will all become like a lump.

04:38 Time to season this with Salt.

04:42 Minding the fact that Butter is also part of the recipe.

04:46 A touch of freshly cracked Black Pepper.

04:49 And along with this, Parmesan Cheese.

04:52 Let's add in a touch of Chilli Flakes.

04:55 And this mind you, is completely optional.

04:58 Let's mix this well, and with this, your white sauce is done and ready.

05:02 Let's transfer this, and start with another optional thing, Mushrooms and Spinach.

05:08 Let's begin with a touch of Oil.

05:10 Let's add in sliced Button Mushrooms.

05:13 And along with this, some Spinach.

05:15 A touch of Salt.

05:17 And Pepper.

05:18 Let's saute this till the doneness of your choice.

05:26 Once the vegetables are sauteed, I'm going to add in the white sauce that we just made a while back.

05:31 And time to also slide in the Gnocchis.

05:34 A touch of Chilli Flakes.

05:39 And with this, our Gnocchi in white sauce is done and ready.

05:51 Finally, a touch of Black Pepper.

05:53 Along with Parmesan Cheese.

05:56 Fantastic, to say the least.

06:04 Do not wait for anybody, anything, on the planet.

06:08 Gnocchi is done and ready.

06:09 Hearty, soupy, wholesome.

06:12 Fantastic, to say the least. Bye for now.

06:14 (Music)

Gnocchi Pasta Recipe | How To Make Delicious Homemade Gnocchi Pasta | Chef Varun Inamdar

Category

Transcript

Recommended